Make a Family Tradition & Make Your Own Gluten Free Fruitcake

Growing up we began our own tradition of making a fruitcake each year.  Everything got dumped into our giant bamboo salad bowl. We cracked and chopped black walnuts  and other nuts I can't remember.  My father was a big nut fan. Then we dumped in raisins, dates, and all kinds of containers of candied fruit--citron, pineapple, and cherries (which were my favorite).  Each one of us kids had a special job to make that fruitcake.  


When my kids were young, I made that fruitcake hoping it would become our family tradition. Hardly, after trying it the first time, I ate most of it!   So for many years I haven't made it at all. A few years ago I tried a Polish fruitcake when we hosted a student from Poland. 

This year I wanted to make it again. So when I visited my father in Arizona, I brought back some oranges, lemons, and grapefruit.  And instead of tossing those organic peels, I soaked them in sugar and then stuck them  in my dehydrator so I could make fruitcake.

  I used a recipe  from my Heritage School Cookbook, and I added some extra things from another cookbook that reminded me of how our family used to make it.

Don't worry about strictly following  this recipe.  Some of the things I didn't have exact amounts of or some I didn't even have at all,so I substituted other things.

Gluten Free Fruit Cake

1.  Prepare dry ingredients - Put in a medium-sized bowl:  
(1)  1 cup of white rice flour, 1 cup of sorghum flour, and 1 cup of tapioca flour
(2) Stir in 2 t of baking powder, 2 t cinnamon, 1/2 t nutmeg, 1/2 t cloves, 1/2 t allspice (I used pumpkin pie spice), and 1 t salt.

2. Prepare  candied fruit and nuts - In a large bowl put:
(1)  2 1/2 cups of candied orange/lemon/grapefruit peels 
(2)  1 1/2 - 2 cups of raisins, and  1 1/2  cups of yellow raisins.
(3)  1 1/2 cups of chopped dates.
(4)  Optional:  Add 1 1/2 cups of candied cherries (because  I try to avoid red dye, I omitted)
(5)  Chop 1 cup of walnuts and 1 cup of pecans.   (I just used all walnuts today)

3.  Slowly add the flour mixture to the candied fruits and nut and stir till completely coated.

4.  Prepare liquid ingredients - In a medium-sized bowl put:
(1)  4 eggs and beat them until foamy.
(2)  Then slowly add 1 cup of brown sugar  (recipe calls for 1 3/4 cups) and beat about 1-2 minutes.
(3)  Then add 1 cup of orange juice, 1/4 cup of molasses, and  1/2 cup of olive oil (recipe calls for  3/4 cup  melted butter--you decide). 
(4)  Add to the fruits and nuts and stir to combine. 

5.  Prepare pans:  
(1)  Grease one regular size loaf pan and 3 mini loaf pans or any combination or pans. 
(2)  Then cut parchment to fit and line the bottoms.  
(3)  Fill each pan 3/4 of the way full.

6.  Baking:
(1)  Bake at 300--the small loaf pans will need about 45-50 minutes.  check at 45 minutes.  (2)  The larger loaf an needs 1 1/2 hours--but adjust the timing according to your oven.  Mine was done in about 70 minutes.  
(3)  Cool for 1 hour
(4)  Cover with foil and allow to cool thoroughly.
(5)  Remove from pans.
(6)  Wrap in foil or in juice moistened cheesecloth. Then wrap with foil.
(7)  Store in the refrigerator.  

Other Gluten Free Baking & Desserts on This Blog:

Breads & Coffee Cakes: 
Gluten free & Low-fat Banana Bread (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)(From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)

Cakes:
Gluten Free German Apple Cake(From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake(From my daughter's husband's grandma--whew)
Judi's Super Moist Gluten Free Chocolate Cake (From a church friend)
Judi's Gluten Free Orange Chiffon Cake(From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake(My mother-in-law's--she's a great cook!)
The Best Gluten Free Black Bottom Cupcakes (From my Heritage School Cookbook)
Delicious Gluten Free Rhubarb Cake(From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake(From an Internet search--tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake (From my grandma)
Rosie's Gluten Free Pineapple Upside Down Cake( From my daughter-in-law's family reunion cookbook)
Overwhelmed By Your Bumper Crop of Zucchini? Try Claudia's Gluten Free Chocolate Zucchini Cake! (From my former neighbor Claudia of 12 years)

Cookies:
Gluten Free Cowboy Oatmeal Cookies(From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles(From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!(From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread (From my Heritage School Cookbook)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp(From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie(From a church friend)
The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust(Internet)

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake(From the back of Costco's organic sugar)

Terrific Gluten Free Strawberry & Peach Trifle (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Blueberry Cobbler) (My husband's grandma)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)

Holiday Cookies & Baking:
Old Fashioned Gluten Free Pumpkin Cookies(Modified from back of the Libby's can)
Incredible Gluten Free Gingerbread Cookies(From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies(From Syre School Cookbook)
Our Favorite Pumpkin Pie (Modified from back of Libby's pumpkin can)
Perfect Gluten Free Pumpkin Cheesecake(From back of cream cheese box)
Gluten Free Polish Fruitcake(Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake(From my Heritage School Cookbook)
Gluten Free Nordy Bars ( From my Syre School Cookbook)
Grandma Pitcher's Old Fashioned Sandies (Made Gluten Free)  (My husband's grandma)

Muffins:

Banana Nutty Muffins(From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins(From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins(From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins(From my Heritage School Cookbook)

Puddings & Ice Cream: 

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!) (From searches)

Baked Coconut Pudding(Something I worked out from my Aunt Sue's rice pudding recipe)

Tangy Lemon Pudding(From Internet search)