Gluten Free Light Fruitcake Recipe (2024)

This posting contains my newly-developed recipe for gluten free light fruitcake.

This cake is so tasty that it’s hard to tell it is actually gluten free! The flours I use in this recipe are the one-to-one gluten free flour along with almond flour and coconut flour that add lovely flavour and texture to the cake batter.

As always, ensure that all ingredients (not just the flours) called for in the recipe are indeed gluten free and have not been cross contaminated with products containing gluten.

Rather than rewrite all the tips I have for making fruitcakes, I am directing readers to my previous postings for dark fruitcake and light fruitcake. While these two recipes are for regular fruitcakes that are not gluten free, the tips I have provided in those postings apply equally to this gluten free version of a fruitcake.

[Printable recipe follows at end of posting]

Ingredients:

¼ lb golden sultana raisins
1½ oz green glazed cherries
2½ oz red glazed cherries
1½ oz glazed pineapple rings, chopped
3 oz mixed glazed fruit
2 tbsp citron
3 tbsp brandy
3 tbsp flaked coconut
½ tsp finely grated lemon rind
½ tsp finely grated orange rind

¼ cup butter, softened at room temperature
1/3 cup granulated sugar
2 large eggs, separated
¼ tsp pure vanilla
¼ tsp almond flavoring
¼ tsp lemon flavoring
3 tbsp applesauce

¾ cup one-to-one gluten-free flour
1½ tbsp almond flour
1 tbsp coconut flour
¾ tsp baking powder
¼ tsp xanthan gum
Pinch salt

1½ tbsp orange juice
1 tbsp lemon juice
2 tbsp brandy

Few glazed cherries for cake top decoration (optional)
Extra brandy for brushing on cake as it ages and for soaking cheesecloth in which to wrap the cake

Method:

In medium-sized bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the three tablespoons of brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and grated lemon and orange rind. Stir well.

Prepare 6-inch square fruitcake pan that is at least 2¼” deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.

Preheat oven to 275°F.

In medium-sized bowl, and using an electric hand mixer, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Separate eggs and set aside the whites. Add the egg yolks to the creamed butter and sugar, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the applesauce.

Remove 3 tbsp of the one-to-one gluten free flour from the ¾-cup called for in the recipe and set aside to flour the fruit. Sift the remaining one-to-one gluten free flour, almond flour, and coconut flour together with the baking powder, xanthan gum, and salt.

In measuring cup or small bowl, combine the orange and lemon juices along with the two tablespoons of brandy.

Add the dry and wet ingredients to the beaten butter-sugar-egg mixture in three additions, starting and ending with the flour mixture. Transfer batter to a larger bowl, big enough to accommodate the amount of fruit to be added.

Sprinkle reserved 3 tablespoons of the one-to-one gluten free flour over the macerated fruit to which the coconut and grated lemon and orange rind have been added. Toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.

In clean bowl with clean beaters, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.

Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few glazed cherries as decorations to the top of the cake, if desired.

Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 1¼ – 1½ hours, or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about 35-40 minutes or so of baking, loosely tent cake with tin foil to prevent it from browning too much. When cake is baked, remove from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on to a tea towel and removing the paper. Carefully turn the cake, top side up, on to a wire cooling rack.

Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks, as the cake “ages”, before cutting and serving. After cake has aged 2-3 weeks, it is recommended to refrigerate the cake or, if not using in near future, freeze it.

Yield: 1 – 2 lb cake (apx. weight)

NOTE: As always, ensure that all ingredients used in the recipe are, in fact, gluten free.

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