World’s Best Fruitcake (gluten free, refined sugar free)
Ingredients
Units
Scale
FRUIT MIXTURE:
- 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
NUTS:
- 1 1/2 cups pecans, coarsely chopped
DRY INGREDIENTS:
- 2 1/2 cups Bob’s Red Mill Gluten Free Flour
- 3/4 teaspoon xanthan gum
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon mace
- 1/2 teaspoon cloves
- 1 teaspoon baking powder
- 1 cup butter, softened
- 1 cup coconut palm sugar
- 5 large eggs
Instructions
- In a large bowl, mix together all ingredients listed under “FRUIT MIXTURE” and allow to stand overnight.
- Preheat oven to 350F. (If using metal pans as I do, preheat to 325F.)
- Prepare 4 mini loaf pans. Grease pans then line long sides and bottoms with parchment paper. (Like I do in my Grain Free Bread.)
- Whisk together all dry ingredients (GF flour mix through baking powder).
- Cream together butter and coconut palm sugar in a large mixer fitted with a paddle attachment.
- Add eggs one at a time, beating until smooth. (Scrape sides down once or twice then beat again.)
- Add dry ingredients and mix until well combined.
- Add nuts to the fruit mixture and mix well.
- Scoop batter into large bowl with fruit and nut mixture. Mix together by hand, folding the batter into the fruit and nuts.
- Scoop into prepared loaf pans, filling to the top, and bake 40-45 minutes.
- Turn oven down to 300 and bake another 15 minutes. Allow to cool.
- Keep refrigerated.