Easy Dark Fruitcake Recipe Gluten-free

Hubby wanted a dark fruitcake this Christmas

Actually he asked for one last year.  

I don't like them and have never made one before 

but I've seen them made by my grandmother 

since it's a very traditional Christmas dessert here in Newfoundland.

I decided to prowl the internet to see if I could buy him an organic one, with all the fruit peels in them, it's definitely something you don't want to eat if it's not organic.  No luck.

So I started looking for the dried or candied organic fruit peels.  Again, no luck.

I have made organic candied orange peel in the past, so I figured, I would just make my own, and it worked out just fine.  

Video Tutorial:

RECIPE:

Fruit Recipe (mincemeat)

The peels of 1 organic lemon & 1 organic orange (washed & diced)

1/4 cup organic raisins

1/2 cup frozen organic cherries

1/4 cup frozen cranberries

This was the fruit I had available, you could also use dried currants, apricots or other fruit.

I simmered all the fruit together in just enough water to prevent it from sticking to the pot.

Once the peels were softened, I added 1/4 cup maple syrup and simmered until glazed and sticky (stirring constantly).  I added 1/8 cup of organic rum (or rum flavor), stir, remove from the heat and place it in a glass jar at room temperature overnight.

Fruitcake (gluten-free & vegan options)

1/2 cup butter (or organic Earth Balance)

1/4 cup dark brown sugar

1 egg (or flax egg - if using flax egg, double the baking soda)

1/2 cup quinoa flour

1/8 teaspoon baking soda

1/4 cup dark brewed coffee

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1/4 cup blackstrap molasses

3/4 cup fruit mix (recipe above)

1/4 cup chopped nuts or seeds (optional)

Preheat oven to 325

Cream together butter & brown sugar

Whip in egg (or flax egg)

Sift together quinoa flour and baking soda adding to the butter mixture alternating with coffee.

Add spices & molasses and whip until smooth.

Fold in fruit & nuts

Pour into a well greased baking dish

Bake at 350 for 40 minutes and let rest in oven for another 10 minutes.

Enjoy!

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