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.
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.
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