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Fruit Cake (Gluten-free)

Fruit Cake (Gluten-free)

4.96 from 22 reviews
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Ingredients
 

Rum-Infused Dried Fruit:

  • 1 ½ cup dried fruit Suggestion: ½ c golden raisins, ¼ cup chopped figs or dates, ¼ cup cherries, ¼ cup cranberries, ¼ cup blueberries
  • 1 cup rum suggestion: Captain Morgan Spiced Rum
  • cup nuts of choice I prefer pistachio halves for color and flavor, hazelnuts and pecans are great too
  • 1 teaspoon lemon zest only colored portion of rind, grated
  • 1 teaspoon orange zest only colored portion of rind, grated

Caramel Sauce:

  • 200 grams brown sugar (1 cup packed)
  • 4 ounces apple juice (½ cup)
  • 2 tablespoons butter or ghee
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • teaspoon ground cloves
  • Big pinch of freshly grated nutmeg

Cake:

  • 144 grams almond flour (1 ½ cup)
  • 56 grams coconut flour (½ cup)
  • 30 grams tapioca flour (¼ cup)
  • 1 teaspoon baking soda
  • 3 eggs room temperature

  • Powdered Sugar

Instructions
 

  • Add everything listed under “rum-infused fruit” to an air-tight container. Let this mixture soak overnight or up to 1 week (this will help plump up the fruit).
    dried fruit in rum
  • To prepare the caramel sauce, add everything listed under “caramel sauce” to a saucepan over medium to high heat. Whisk for about 5 minutes - keep a close eye on it - it'll bubble up.
  • Add the rum-soaked dried fruit mixture to the saucepan and let it cook for another 5 minutes - make sure to continue to stir to prevent burning.
    fruit-cake-filling
  • Turn off the stove and allow the mixture to cool on the stove.
    caramel sauce
  • In a bowl, add the almond flour, coconut flour, tapioca flour, and baking soda and mix well. Add the eggs and mix until well combined. Fold in the fruit mixture until well combined, then spoon the batter into a greased 7-inch cake pan with a removable bottom (I also like to add a circle of parchment paper to the bottom of the pan for easy removal).
    fruit cake batter
  • Bake for 350F for 1 hour - check on it around the halfway mark and cover with foil to prevent the top from getting too brown.

Notes

  • If you'd like to substitute the almond flour, coconut flour, and tapioca flour with multipurpose gluten-free flour, you can replace those three with 320 grams or 2 cups of gluten-free flour. I personally prefer my blend, but this works well too.
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