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+ servings
a stack of three slices of gluten free fruit cake on a plate.

Gluten Free Fruit Cake

Sandi Gaertner
A decadent moist and delicious gluten free fruit cake. This cake is made with dried fruits, making it have great flavor!
5 from 5 votes
gluten free allergy icon
soy free allergy icon
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Prep Time 15 minutes
Cook Time 45 minutes
Dried Fruit Soaking 4 hours
Total Time 5 hours
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 385 kcal

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Ingredients
  

Dried Fruit:

  • 1 ½ cups dried fruit * see note
  • ¾ cup brandy or dark rum

Cake:

  • 2 ¾ cups gluten free flour blend * see note
  • cup brown sugar
  • cup sugar
  • 1 teaspoon baking soda aluminum-free
  • teaspoon salt
  • 3 large eggs
  • cup light oil
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • cup chopped nuts
  • 1 tablespoon orange zest
  • 1 cup non-dairy milk

Instructions
 

  • Add your chopped dried fruit to a glass container and add the dark rum. Mix well. Cover and place it in the refrigerator. Let this sit for at least 6 hours, or even better, 1-2 days. Stir a couple of times a day so all of the fruit absorbs the rum.
  • Preheat the oven to 350º F.
  • Start by mixing up the gluten free fruit cake mix! Add the dry ingredients to a bowl. Whisk to blend.
  • Add the wet ingredients, nuts, and alcohol-soaked fruit to a bowl and mix well.
  • Pour the wet ingredients into the dry ingredients.
  • Mix the wet and dry ingredients until they are just barely mixed. Do not overmix your cake batter or your cake will turn out dense. This is what your batter will look like.
  • Spread the batter in a greased loaf pan and bake at 350ºF for 35-40 minutes. Actual baking time will depend on the size of the loaf pan you use.
  • To test for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  • Allow the cake to cool completely then dust with powdered sugar.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this cake nut-free, omit the nuts and add more fruit.
  4. To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
    Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
    Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
  5. This cake will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
Variations:
  • Add mini white chocolate chips to the cake!
  • Dust powdered sugar on top.
  • Add in walnuts or pecans for a little texture.
  • Top it with this creamy Vanilla Cream Sauce

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 385kcalCarbohydrates: 43gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 43mgSodium: 144mgPotassium: 124mgFiber: 4gSugar: 22gVitamin A: 97IUVitamin C: 1mgCalcium: 76mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.