World’s Best Fruitcake (gluten free, refined sugar free)

gluten free fruitcake recipe

4.9 from 13 reviews


Units Scale


  • 6 oz. dried apricots, chopped
  • 6 oz. prunes, chopped
  • 6 oz. Medjool dates, chopped
  • 6 oz. raisins
  • 6 oz. dried cherries
  • 1/3 cup port
  • 1/3 cup Triple Sec
  • 1 tablespoon Brandy
  • 1/4 cup apple juice (or any fruit-sweetened juice)
  • 2 tablespoons lemon juice


  • 1 1/2 cups pecans, coarsely chopped



  1. In a large bowl, mix together all ingredients listed under “FRUIT MIXTURE” and allow to stand overnight.
  2. Preheat oven to 350F. (If using metal pans as I do, preheat to 325F.)
  3. Prepare 4 mini loaf pans. Grease pans then line long sides and bottoms with parchment paper. (Like I do in my Grain Free Bread.)
  4. Whisk together all dry ingredients (GF flour mix through baking powder).
  5. Cream together butter and coconut palm sugar in a large mixer fitted with a paddle attachment.
  6. Add eggs one at a time, beating until smooth. (Scrape sides down once or twice then beat again.)
  7. Add dry ingredients and mix until well combined.
  8. Add nuts to the fruit mixture and mix well.
  9. Scoop batter into large bowl with fruit and nut mixture. Mix together by hand, folding the batter into the fruit and nuts.
  10. Scoop into prepared loaf pans, filling to the top, and bake 40-45 minutes.
  11. Turn oven down to 300 and bake another 15 minutes. Allow to cool.
  12. Keep refrigerated.