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Aged Gluten-Free Fruitcake Recipe

Aged Gluten-Free Fruitcake Recipe
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★★★★★

4.8 from 6 reviews

This Aged Gluten-Free Fruitcake is a rich, moist, and flavorful holiday treat, brimming with a variety of dried fruits and nuts soaked in brandy or dark rum. Carefully aged for 6 to 8 weeks, this gluten-free fruitcake improves in flavor and texture over time, making it a perfect festive dessert with warm spices and a delightful dense texture.

Ingredients

Scale

Dried Fruit Mixture

  • 1 1/4 cups dark raisins
  • 3/4 cup golden raisins
  • 1/2 cup dried currants
  • 1 cup chopped dried apricots
  • 1 cup chopped dried apples
  • 1 cup dried unsweetened cherries or cranberries, roughly chopped
  • 3/4 cup California prunes, chopped
  • 1/2 cup dried figs, chopped
  • 1/2 cup dried pineapple, chopped
  • 3/4 cup brandy or dark rum (for soaking)

Dry Ingredients

  • 1 1/2 cups King Arthur Measure for Measure Flour (gluten-free)
  • 2 teaspoons potato or corn starch
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon coarse kosher salt

Wet Ingredients and Add-ins

  • 1 stick salted butter, softened (approximately 113 grams)
  • 3/4 cup packed light brown sugar (about 150 grams)
  • 5 large eggs at room temperature
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1 Granny Smith apple, peeled and coarsely grated, with liquid squeezed out
  • 3/4 cup slivered almonds
  • 3 tablespoons finely diced crystallized ginger

For Aging

  • Brandy, rum, medium sherry, or triple sec (for soaking cheesecloth and misting)

Instructions

  1. The day before baking: Combine all of the prepared dried fruit—dark raisins, golden raisins, currants, apricots, dried apples, cherries or cranberries, prunes, figs, and pineapple—in a large mixing bowl. Add 3/4 cup of brandy or dark rum, cover, and allow the mixture to soak at room temperature for 24 hours to ensure the fruits absorb the alcohol and become plump and flavorful.
  2. Prepare the pans and oven: Preheat your oven to 300°F (150°C) and position a rack in the center. Grease two loaf pans thoroughly and line them with oiled parchment paper, leaving overhang on the edges. This parchment sling will help you lift the cakes out easily after baking—do not skip this crucial step.
  3. Mix dry ingredients: In a medium bowl, whisk together the gluten-free Measure for Measure flour, potato or corn starch, baking powder, cinnamon, ginger, nutmeg, and kosher salt. Set this dry mixture aside while you prepare the wet components.
  4. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter and light brown sugar together at medium-high speed for about 3 minutes until the mixture is light and fluffy. Then, lower the speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The batter may appear broken at this stage, which is normal.
  5. Add flour and other ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients until just absorbed. Remove the bowl from the mixer and fold in the lemon and orange zest, orange juice, grated apple (with liquid squeezed out), slivered almonds, crystallized ginger, the soaked fruit mixture along with any excess liquid from soaking. Stir gently but thoroughly with a spatula to combine. The batter will be thick and heavily laden with fruit.
  6. Fill pans and bake: Divide the batter evenly between the two prepared loaf pans. Smooth the tops to make an even layer. Place the pans on the center oven rack and bake for 75 to 90 minutes. Halfway through baking, rotate and turn the pans to ensure even baking. The fruitcakes are done when tops turn golden brown and the batter is set.
  7. Cool the cakes: Remove the fruitcakes from the oven and cool them on a wire rack completely before attempting to remove from the pans.
  8. Wrap and age the fruitcakes: Once cooled, gently lift the cakes out using the parchment paper sling. Soak two large pieces of cheesecloth in your choice of brandy, rum, medium sherry, or triple sec until lightly damp—not dripping wet—and squeeze out excess alcohol. Wrap each fruitcake tightly in a piece of this cheesecloth.
  9. Storage for aging: Cover the wrapped loaves with wax paper, then wrap each loaf separately in foil. Place each in a large plastic bag and store in the refrigerator. Age the cakes for 6 to 8 weeks to develop their full flavor and moist texture.
  10. Maintain during aging: Every week during aging, unwrap each fruitcake to resoak the cheesecloth with alcohol or, alternatively, mist the wrapped cakes with alcohol from a spray bottle if you prefer not to unwrap them each time. This step keeps the cakes moist and flavorful throughout the aging process.
  11. Serving: When ready to serve, slice the fruitcake using a serrated knife. Enjoy it plain or spread with a small amount of softened salted butter for an extra indulgent touch.

Notes

  • King Arthur Measure for Measure Flour is a gluten-free substitution that matches the volume of regular flour, making this recipe suitable for gluten-sensitive individuals.
  • Ensure the grated Granny Smith apple is well squeezed to remove excess liquid to prevent the batter from becoming too wet.
  • Soaking the dried fruits overnight in alcohol plumps them and infuses flavor; do not skip this step for best results.
  • The parchment paper sling lining the loaf pans is essential for removing the cake easily without damaging its shape.
  • Aging the fruitcake for 6 to 8 weeks greatly improves the flavor, but it requires weekly maintenance to keep the cheesecloth dampened with alcohol.
  • Use a serrated knife to slice the fruitcake cleanly without crushing the dense texture.
  • Variations can include using different types of alcohol for soaking and aging depending on personal preference.

Nutrition

Keywords: aged fruitcake, gluten-free fruitcake, holiday fruitcake, soaked dried fruit cake, gluten-free dessert, festive cake

Find it online: https://kitchenbyclara.com/aged-gluten-free-fruitcake-recipe/