Dairy Free Fruitcake Fruitcake W Recipes

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GLUTEN-FREE FRUITCAKE



Gluten-Free Fruitcake image

A dense cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!

Provided by Buckwheat Queen

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P1DT2h25m

Yield 12

Number Of Ingredients 30

¼ cup raisins
¼ cup golden raisins
¼ cup dried cranberries
¼ cup dried cherries
5 ½ fluid ounces spiced rum
1 orange, zested and juiced
½ cup brown rice flour
½ cup almond meal
⅓ cup potato starch
¼ cup tapioca starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
1 teaspoon baking powder
6 dates, pitted and chopped
2 large dried figs, chopped
¼ cup candied mixed fruit, chopped
⅔ cup butter, at room temperature
½ cup raw cane sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
½ cup unsweetened applesauce
¼ cup whole raw hazelnuts
¼ cup raw walnut halves
¼ cup raw pecan halves
¼ cup raw whole almonds
1 ounce candied mixed fruit slices
3 tablespoons cherry brandy liqueur

Steps:

  • Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
  • Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
  • Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
  • Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
  • Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
  • Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
  • Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
  • Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
  • Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
  • Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 45 g, Cholesterol 58.1 mg, Fat 20.4 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 132.6 mg, Sugar 23.6 g

DAIRY FREE FRUITCAKE (FRUITCAKE W/ NO EGGS, NO MILK BUT YUMMY)



Dairy Free Fruitcake (Fruitcake W/ No Eggs, No Milk but Yummy) image

This came from our very close friend who has a catering business and caters for people with various tastes.

Provided by Kiwi Zaar Adict

Categories     Dessert

Time 2h30m

Yield 1 large cake

Number Of Ingredients 3

800 g mixed fruit
2 cups orange juice
2 cups self-rising flour

Steps:

  • Mix fruit and orange juice and soak overnight.
  • Next day add 2 cups self raising flour.
  • Put in tin and bake for 1 or 2 hrs at 140-150°C.
  • (Scrumptious) (Use skewer to test finish time. When skewer comes out clean cake is done).

Nutrition Facts : Calories 1892.2, Fat 4.9, SaturatedFat 0.7, Sodium 3204, Carbohydrate 431, Fiber 22.9, Sugar 42.2, Protein 39.6

FRUITCAKE



Fruitcake image

This recipe I got from my dear Aunt who has been gone for over 30 years now. People who don't like Fruitcake love this one. This is the best one I have ever eaten, my daughter Christine can eat a 2 pound cake by herself. This cake is very rich.

Provided by Sylvia Brown

Categories     Christmas

Time 7h

Yield 1 5lb cake

Number Of Ingredients 12

1 lb candied cherry
1 lb candied pineapple
1 lb dates
2 lbs pecans
2 cups sugar
2 cups flour
8 eggs
1 teaspoon clove
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
4 1/2 teaspoons baking powder

Steps:

  • Chop 1st four ingriedients.
  • Mix eggs & sugar.
  • mix flour with spices and baking powder.
  • Layer cherries, sprinkle flour mixture, layer pecan.
  • Layer pinapple, sprinkle flour mixture, layer pecans.
  • Layer dates, sprinkle flour mixture layer pecans.
  • Repeat layers till all used up.
  • Pour egg and sugar mixture over fruit and nuts, mix well by hand.
  • Line pans that are used with wax paper and packed with mixture and put in a 225* oven and bake till toothpick inserted comes out clean.
  • Let cool and pull wax paper off.
  • Wrap cake in Saran Wrap.
  • May put 1/2 cherries and whold pecans on top to decorate.

Nutrition Facts : Calories 13553.7, Fat 699.1, SaturatedFat 69.9, Cholesterol 1692, Sodium 3105.7, Carbohydrate 1823, Fiber 147.7, Sugar 1460.5, Protein 174.2

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