Wheat Free Classic Fruitcake
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Learn more →Ingredients
16 servings
For the soaked fruit
- 1 cup raisins
- 1 cup dried currants
- ½ cup dried cranberries
- ½ cup dried apricots, roughly chopped
- ½ cup candied orange peel, roughly chopped
- ½ cup candied cherries, halved
- ½ cup brandy, plus more for feeding
For the batter
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp molasses
- ½ cup walnuts or pecans, roughly chopped
For serving
- 2–3 tbsp brandy, for feeding after baking (optional)
Instructions
- 1
Combine the raisins, currants, dried cranberries, dried apricots, candied orange peel, and candied cherries in a large bowl. Pour the 1/2 cup brandy over the fruit, stir to coat, cover tightly, and let soak at room temperature for at least 8 hours or overnight, until the fruit has absorbed most of the liquid and is plump.
- 2
When ready to bake, preheat the oven to 300°F (150°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a 1-inch overhang on the long sides.
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