This gluten-free fruitcake substitutes King Arthur Measure for Measure Flour for traditional wheat flour, yielding a moist, dense cake loaded with dried pineapple, apricots, dates, and cherries that stays fresh for 6–8 weeks when wrapped and stored at room temperature.
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To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour.
Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.
To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.
Beat in the salt, spices, and baking powder.
Beat in the eggs one at a time, scraping the bowl after each addition.
In a separate bowl whisk together the flour and cocoa.
Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.
Stir in the juice or water, then the fruit with any collected liquid, and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.
Spoon the batter into the pans, filling them about 3/4 full.
To bake the cakes: Bake the cakes on the middle shelf of the oven, as follows: about 70 minutes for the individual cakes; 75 to 85 minutes for the small loaves; 85 minutes for the medium loaves, and 2 hours + 20 to 25 minutes for the 9" x 5" loaves. The cakes are done when a toothpick or cake tester inserted into the center comes out clean.
Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first.
Brush the warm cake with rum or brandy. Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes.
When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks. For added moistness, unwrap and brush the cakes with additional syrup every couple of weeks or so.
Wrap completely cooled cakes tightly in plastic wrap and store at room temperature for 6–8 weeks; brush with additional syrup every couple of weeks for added moistness.
large bowl (at least 6-quart capacity) · standard muffin pan (if making individual cakes) · loaf pans (mini, medium, or standard 9" × 5" depending on desired size)
Yes. Wrap cooled cakes tightly in plastic wrap and store at room temperature for up to 6–8 weeks. Brush with additional syrup every couple of weeks for extra moistness.
This recipe yields enough batter for ONE of the following: 3 dozen muffin-size cakes, 16 mini loaves (3¾" × 2½"), 6–8 medium loaves (3" × 5"), or 2 standard 9" × 5" loaves.
Bake until a toothpick or cake tester inserted into the center comes out clean. Timing ranges from 70 minutes (individual cakes) to 2 hours 20–25 minutes (9" × 5" loaves).
Yes. Use rum, brandy, apple juice, or cranberry juice. If impatient, microwave the fruit and liquid for 1 minute and let rest 1 hour instead of soaking overnight.
King Arthur Gluten-Free Measure for Measure Flour is the tested flour for this recipe; it's a 1:1 substitute for all-purpose flour and yields the correct texture.
