If you want to know something that is synonymous with the holiday season it is a fruitcake. Whether you see it on the dining table at Thanksgiving or Christmas, this famous cake remains a family favorite. When it comes to the gluten-free alternative it doesn’t always taste as good but this recipe proves otherwise. You’ll need the following ingredients.
¾ cup boiling water
1 teabag Pau D’Arco Tea
½ cup organic cranberry juice
¾ cup Sugarless Sugar™
¼ cup Mango Slices
½ cup Dried Apricots, Organic chopped
¼ cup Papaya Spears
1 ¼ cups Gluten-Free Baking and Pancake Mix
¾ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon Virgin Coconut Oil in Glass Jar, Organic
1 cup Walnuts, Raw & Unsalted chopped
Even though the ingredient list is a bit long remember that we are making a fruit cake after all. Another to keep in mind is that we are trying to keep the cake as gluten-free as possible. You may use any tea but the plus of the abovementioned one is the fact that it is also caffeine free.
Preheat your oven to 325 degrees Fahrenheit and grease your baking pan or loaf pan.
Mix tropical fruits and apricots with sugarless sugar and tea with cranberry juice in a bowl. Let the mixture sit at room temperature for about 5 minutes.
In a separate bowl mix together the gluten-free baking and pancake mix with cinnamon, nutmeg, cloves, and salt. You may siff the ingredients into the mixing bowl for the best results. This contributes to the fluffiness of the cake.
Whisk your egg yolk before adding them to the fruit mix you made earlier. Also, add some coconut oil to the mixture. The coconut oil adds some good saturated fats to your cake.
Make a little well in the middle of your dry ingredients bowl and add the fruit mixture to it. Whisk everything together properly.
Add your walnuts to the mixture and fold them in.
Pour the whole mixture into your bread loaf that you’ve greased earlier.
Patience is really important when baking a fruitcake because this cake will be in the oven for around 1h15min. You want to remove it ideally around the time the top gets brown or you are able to stick a toothpick in and it comes smooth out. Let the cake cool off properly after baking before you start cutting it and eating.
If you’re wondering if fruitcakes can be stored for long durations, it is true. When using normal storage conventions you should be able to have a fresh cake for around 1 month at room temperature. To best prevent your cake from drying out cover it with foil or plastic. This will prevent any of the moisture from escaping your delicious gluten-free cake. Hopefully, you too can enjoy some fruitcake this holiday.