Gluten Freedays: Gluten Free Fruitcake

Welcome, fellow baking enthusiasts and gluten-free adventurers! Today, I’m thrilled to share a recipe that’s close to my heart – a Gluten-Free Cherry-Loaded Fruitcake that promises to delight your taste buds. Whether you’re sensitive to gluten or simply exploring new culinary territories, this recipe is a game-changer.

Imagine biting into a moist, flavorful slice of fruitcake, where every piece is a harmonious blend of sweet, tangy cherries, mixed dried fruits, and a hint of warm, aromatic spices. The rich texture, combined with the crunch of nuts, creates a symphony in your mouth. This recipe is not just a treat; it’s a celebration of flavors that brings joy to any occasion.

I’ve crafted this recipe with love, ensuring it’s as easy to follow as it is delicious. So, preheat your ovens and get ready to embark on a baking journey that will leave your friends and family asking for more. This gluten-free cherry-loaded fruitcake is not just a dessert; it’s a testament to how gluten-free baking can be just as indulgent and satisfying. Let’s bake a masterpiece that everyone can enjoy!

Ingredients:

1. 2 cups gluten-free flour blend (you can use your favorite)
2. 1 tsp baking powder (gluten-free)
3. 1/2 tsp baking soda
4. 1/4 tsp salt
5. 1 tsp ground cinnamon
6. 1/2 tsp ground nutmeg
7. 1/2 tsp ground cloves
8. 1 cup unsalted butter, room temperature
9. 1 cup brown sugar
10. 4 large eggs
11. 2 tsp vanilla extract
12. 1/4 cup orange juice
13. 1/4 cup brandy or rum (optional)
14. 2 cups mixed dried fruits (raisins, currants, chopped apricots)
15. 1 1/2 heaping cups candied cherries, chopped
16. 1 cup chopped nuts (walnuts, pecans, or almonds)

Instructions:

1. Preparation: Preheat the oven to 325°F (163°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
2. Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Creaming: In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Adding Fruits and Nuts: Mix in the dried fruits, cherries, and chopped nuts into the creamed mixture.
5. Combining: Gradually fold in the dry ingredients, alternating with the orange juice and brandy/rum (if using).
6. Baking: Pour the batter into the prepared cake pan. Smooth the top with a spatula.
7. Cooking Time: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Cooling: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Serving: Serve as is or decorate with additional cherries and nuts if desired.

Enjoy your gluten-free cherry-loaded fruitcake! It’s a perfect treat for festive occasions or as a delightful dessert anytime.