Ah, the thought of fruitcake makes me think of a dark brown dense rock in the shape of a loaf pan that could be used as a door stop or weapon in an emergency. It’s full of weirdly colored “fruits” of almost neon bright red, green, and yellow. Unfortunately, this is my only knowledge base for fruitcake – until now.
I was introduced to a lighter version that could be made gluten free. I used Pamela’s gluten free flour blend in this recipe. But, remember on my November 25, 2013 Eat Well to Live Well with Kellie Hill radio show Shauna Ahern, the Gluten-Free Girl, discussed how to make your own mix, cheap and easy.
My son’s comment, “Where has fruitcake been all my life. My taste buds are so happy!” No kidding. This recipe will amaze you and everyone you serve it to. Enjoy!
Now, I’m not saying this is a healthy recipe – I’m saying it’s a healthier recipe. The eggs add protein to slow sugar absorption. The real, nutrient dense, dried fruit is a great change from the traditional overly sweet, bad sugars. It is a calorie load but at least it’s great ingredients rather than junk. A piece or two of this fruitcake recipe and you’ll feel full and satisfied.
This fruitcake recipe makes extra so you can give them as homemade gifts or freeze them for future use. This fruitcake freezes really well.
- Coconut oil, grapeseed oil, or butter
- 1 cup butter
- 2 ¼ cup coconut sugar
- 2 ½ cup gluten free flour mix
- 1 Tbs baking powder
- 1 tsp sea salt
- 5 pasture-raised eggs
- 1 large lemon
- 1 orange
- 2 cups golden raisins or currants
- 1 ½ cup unsweetened coconut shreds
- 1 cup dried cherries, chopped
- 1 cup dried pineapple, chopped
- 1 cup pecan halves, slightly chopped
- 1 ½ tsp almond extract
- Set eggs out to warm to room temperature.
- Preheat oven to 250 degrees
- Prepare 4-5 small loaf pans or 3 larger loaf pans with coconut oil, grapeseed oil, or butter.
- In a large bowl, cream together butter and sugar.
- In a separate bowl, sift together flour, baking powder, and sea salt.
- Alternately add flour mixture and eggs to creamed mixture until well blended.
- Grate the peel of the lemon and orange. Then juice each fruit.
- Mix in dried fruits, peels, juice, and extract.
- Evenly divide batter into loaf pans. Place a small pan of water into the oven while baking the fruit cakes.
- Bake approximately 2 hours if batter is low in loaf pan. Bake approximately 3 hours if loaf pan is more full with batter.
- Serve or freeze.