Festive Gluten-Free Fruitcake

Gluten-Free Fruitcake, a perfect holiday treat for those with gluten sensitivities. This American-inspired recipe combines almond flour, figs, cranberries, and spiced rum, creating a sweet, moist cake with a refreshing hint of orange zest. With crunchy hazelnuts and pecans, this fruitcake is not only delicious but also packed with nutrients. Easily accessible through EasyChef Pro, you can enjoy the convenience of a shopping list feature that ensures the lowest cost per serving. Make your holiday gatherings memorable with this scrumptious fruitcake—try it today!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 90 minutes

Overview

This tantalizing gluten-free fruitcake is a delightful twist on the traditional holiday treat. Made with almond flour, figs, cranberries, and spiced rum, it offers a rich and hearty texture. The addition of orange zest provides a refreshing citrusy lift, while hazelnuts and pecans add a satisfying crunch. Perfect for those with gluten sensitivities, this fruitcake is sure to become a festive favorite.

Diet Type

Gluten-Free

Allergies

Nuts

Cuisine

American

Ingredients

• 2 Cups almond flour
• 1 Cup dried figs, minced
• 1 Cup dried cranberries
• 0.5 Cup spiced rum
• 1 Teaspoon (tsp) orange zest, zested
• 0.5 Cup hazelnuts, minced
• 0.5 Cup pecans, minced
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) ground cinnamon
• 0.25 Teaspoon (tsp) ground nutmeg
• 0.25 Teaspoon (tsp) ground cloves
• 3 Large eggs
• 0.5 Cup honey
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
2. In a large bowl, combine the almond flour, baking powder, cinnamon, nutmeg, and cloves. Mix well.
3. In a separate bowl, whisk together the eggs, honey, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the minced figs, cranberries, minced hazelnuts, minced pecans, and zested orange zest.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, brush the top with spiced rum for added flavor and moisture.
10. Slice and serve, or wrap tightly in plastic wrap and store in the refrigerator for up to two weeks. Enjoy your festive gluten-free fruitcake!