Recipe Details
Ingredients
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¼cupraisins
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¼cupgolden raisins
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¼cupdried cranberries
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¼cupdried cherries
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5 ½fluid ouncesspiced rum
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1orange, zested and juiced
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½cupbrown rice flour
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½cupalmond meal
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⅓cuppotato starch
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¼cuptapioca starch
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1teaspoonground cinnamon
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½teaspoonground nutmeg
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¼teaspoonground cloves
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¼teaspoonground cardamom
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¼teaspoonground ginger
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1teaspoonbaking powder
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6dates, pitted and chopped
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2large dried figs, chopped
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¼cupcandied mixed fruit, chopped
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⅔cupbutter, at room temperature
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½cupraw cane sugar
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1teaspoonvanilla extract
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2eggs, at room temperature
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½cupunsweetened applesauce
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¼cupwhole raw hazelnuts
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¼cupraw walnut halves
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¼cupraw pecan halves
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¼cupraw whole almonds
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1ouncecandied mixed fruit slices
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3tablespoonscherry brandy liqueur
Cooking Directions
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Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
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Preheat the oven to 325 degrees F (165 degrees C). Butter a 9×5-inch loaf pan.
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Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.
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Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.
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Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.
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Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
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Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
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Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
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Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
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Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.
Cook’s Notes:
Use 1 cup of any mixed dried fruits you like (raisins, sultanas, cranberries, goji berries, cherries, etc.)
Use 3/4 cup of any raw, unsalted nuts you like (walnuts, pecans, hazelnuts, almonds, etc.)
Many gluten-free mixes contain high percentages of starches and additives that can make the cake gummy. Therefore, I have chosen the flours to ensure a dense cake that isn’t gritty or gummy.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories401 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 8g |
38% |
Cholesterol 58mg |
19% |
Sodium 133mg |
6% |
Total Carbohydrate 45g |
16% |
Dietary Fiber 4g |
14% |
Total Sugars 24g |
|
Protein 5g |
10% |
Vitamin C 8mg |
9% |
Calcium 74mg |
6% |
Iron 1mg |
7% |
Potassium 260mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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