Recipe: Gluten Free Fruitcake

Delicious Fruit Cakeage

Delicious Train Fruit Cakeage

As you all know by now, I’m incredibly antsy and sad for my missing pre-Celiac foods.  Today, for your pleasure, I have perfected fruitcake… or at least come darn close. 😉  If you’re not cool enough to own a train set cake pan, feel free to use a loaf pan or whatever you’ve got.  Just stick a toothpick into the cake every 10 minutes after 45 and when it comes out clean, the cake is done. 🙂

1 1/2 ounces sorghum flour
1 ounce almond meal
1 1/2 ounces potato starch
6 1/4 ounces raw sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
3 jumbo eggs
1/4 cup applesauce
1/4 cup molasses
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon Mexican chili powder
8 ounces nuts, bits
2 cups dried fruit
2 cinnamon sticks, 5 inches and broken in two
1/4 cup dried lemon peel
1/4 cup dried orange peel
apple juice (to cover)


1. The night before you want to bake, chop your dried fruit coursely and put into a dish. Add lemon and orange peel. Put enough apple juice in said dish to cover everything. Break your cinnamon stick in two and toss it in to the juice/fruit mix. Cover and let stand up to 24 hours.

2. In the bowl of your stand mixer, put all the dry ingredients and the sugar (except the spices). Turn mixer on low to fluff the flours. Add eggs, one at a time, and mix until fully integrated. Add applesauce and molasses. Mix. Add your spices and extracts. Mix. This would be where you should taste it for spice adjustment.

3. Preheat your oven to 300°F.  Using a tablespoon or other smallish scoop, fish out 12 ounces of rehydrated fruit (some juice is ok, too), stirring as you add it. Add nuts and stir. If you’ve added so much stuff you don’t think it will all mix, you’ve got it right! 🙂 Make sure you stir this part by hand or you’ll break your fruits and nuts up and your fruitcake will be sorta — well, sorta pathetic.  You’ll probably have some leftover fruit… that’s no problem, just make another cake later. 😉

4. Allow batter to stand 10-15 minutes to fully hydrate. Spoon into square molds that are approximately 2 1/2 x 1 1/2 x 1 and bake for 45 minutes. Allow a little room for rising. It should fill 9-10 square cakelet** molds (it’s about 5 cups).

5. Turn cakelets** out onto a cooling rack to cool. When cooled completely, wrap in cellophane and allow to mellow for at least 24 hours in a cool, dry and dark place. 🙂 Enjoy! :).

** I stand corrected.  Julie says these are called mini loaf pans and she’s right.  I just thought that cakelets were more descriptive (and I couldn’t think of the proper name. 😉 )  You could also just buy a train cake mold like the one I bought from


2 comments so far

  1. June McMahill on

    Haven’t tried this yet, but am going to get the ingredients (everything but the proverbial kitchen sink..) will report back in!

  2. Kristi on

    I’ve got two in the oven now… they always seem to come out really nice. This year were doing tropical fruit, coconut and maybe rehydrated hibiscus flower for some color…. I hope you like them!!! 🙂


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