Gluten Free Fruitcake Frenzy


Christmas and New Years always bring out the most wonderful memories of years gone by.  Some of those memories linger in our minds and in our senses.  This Christmas, maybe because I am in “lounge” mode allowing my body to heal, it seems my senses are even more in tune to what’s around me.  Sounds and smells can either irritate me or bring great joy.

I’m not sure exactly why it happens, however, I’ve noticed that the things I didn’t find enjoyable in my younger years, certainly are so the older I get.  For years my grandmother used to make  a traditional holiday fruitcake.  I never liked it very much and honestly thought it was just horrible.  As I have grown older and matured (wink), I found that I actually do enjoy it and I begin to crave it as the holidays arrive.  My grandmother being 88 years of age, does not make too many loaves any longer and in the last few years I have had the pleasure of receiving one when she may have only made two.  I am grateful that she shared it with her granddaughter and am even more grateful for the recipe.  After all, since finding out I have celiac, it’s been one aroma I miss at Christmas and New Years.

With her family recipe, I was able to come up with a gluten free alternative that satisfies my craving and it is quickly becoming a favorite in our home.

As the Christmas morning snow fell from the sky, we took pleasure in warming ourselves by the fire and began our morning with preparing the batter and placing the fruitcake in the oven so that it would be cooked before we started preparing and cooking the Christmas dinner.  From our home to yours, I hope that you will enjoy this gluten free twist to fruit cake.

(Note:  There are alternative options for soaking the fruit in rum as rum is not gluten free.)


Gluten Free “Family Recipe” Fruitcake

24 hours prior to making, soak:

6-8 Cups organic no sugar added dried fruits in rum (pineapple, cherries, raisins, plums, dates)

Mix in a small bowl mix and set aside:

2 Cups Gluten Free Almond Flour (or Sweet Sorghum Flour)

1/2 tsp. Baking Soda

1/4 tsp. Salt

1 1/2 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. Allspice

1/2 pound chopped soaked & dried almonds

1/2 pound chopped soaked & dried pecans

In a mixing bowl, blend together:

1 Cup melted butter

1/2 Cup Organic Cane Sugar

6 Eggs

2 Squares bittersweet baking chocolate, melted

1/2 Cup Honey

1/2 Cup Sweet Red Wine

Preheat oven to 250 degrees.  Mix together the dried and liquid ingredients together until well blended.  Fold in fruit, reserving the liquid.  Pour into greased and floured loaf pans and bake for approximately 2 3/4 -3 hours or until done. Remove from pans and let cool completely.


Serve and enjoy!  


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