Although it may not have as many devotees as Christmas cookies, fruitcake is a must for many during the holiday season. This “Fruitcake” recipe from Jeanne Sauvage “Gluten-Free Baking For the Holidays” (Chronicle Books) can help holiday celebrants ensure that the holiday tradition of baking fruitcake continues this holiday season.
- Macerated fruit
- 2½ pounds raisins, pitted prunes, pitted dates, and dried figs, finely chopped
- 1⁄2 cup candied orange and/or lemon peel, finely chopped
- 1⁄3 cup candied or dried cherries, finely chopped
- 2⁄3 cup candied or canned ginger, finely chopped
- Grated zest and juice of 1 large lemon
- Grated zest and juice of 1 large orange
- 1 tablespoon orange or tangerine marmalade
- 1 tablespoon apricot jam
- 1 cup applesauce
- 2 tablespoons brandy, sweet sherry, or apple juice
- 1 cup unsalted butter, at room temperature, plus more for greasing
- 3 cups Jeanne’s Gluten Free All Purpose Flour (see below)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground allspice
- 1 tablespoon baking powder
- 1 cup packed dark brown sugar
- 1 teaspoon of pure vanilla extract
- 4 extra large eggs, at room temperature
- 2 tablespoons brandy, rum, whiskey, sweet sherry, or apple juice, or as needed
The day before you bake the cake, prepare the macerated fruit. Place the raisins, prunes, dates, and figs in a large bowl. Add citrus zest, cherries, ginger, lemon zest and juice, and orange zest and juice. Add the jam, marmalade, applesauce, and brandy and stir to combine. Cover the bowl and let stand overnight at room temperature so that the fruits absorb the liquid and the flavors blend. The mixture can be macerated in the refrigerator for up to 1 week.
Preheat oven to 325 F. If fruit has been in the refrigerator, bring it to room temperature. Butter bottom and sides of 91⁄2 or 10-inch springform pan. Line the bottom with three layers of parchment paper and the sides with one layer of parchment. The dough will be very sticky.
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, and baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. Add the brown sugar and beat for 1 minute. Reduce speed to low, add vanilla, and beat until combined. Add the eggs, one at a time, beating after each addition. Then beat for 1 more minute. Add the flour mixture and beat until just combined. Add the mashed fruit and, using a large wooden spoon, mix into the batter. This requires a bit of force. Scrape the dough into the prepared pan.
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Bake for 2 hours, then reduce oven temperature to 300 F and bake until a toothpick inserted in the middle of the cake comes out clean, about 2 hours. If the cake browns too quickly, you may want to cover it with foil for the last 2 hours so it doesn’t burn.
Remove the tart from the oven and, while it is still hot, prick it all over the surface with a toothpick. Pour the brandy over the top. Place the pan on a wire rack and allow the cake to cool completely.
Remove the sides of the pan and remove the parchment paper from the sides and bottom of the cake. Wrap the cake in waxed paper and place it in an airtight container or wrap it in a few layers of cling film. Leave the cake at room temperature for 3 to 5 days to allow the flavors to meld. If you used alcohol, you can store the cake in the refrigerator for up to 2 weeks.
Once the cake is sliced, store in an airtight container at room temperature for up to 1 week.
Jeanne’s Gluten Free All Purpose Flour
- 1¼ cups brown rice flour
- 1¼ cups white rice flour
- 1 cup sweet rice flour
- 1 cup tapioca flour
- Just 2 teaspoons of xanthan gum
In a large bowl, mix together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum. Transfer the mixture to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.