A few days ago we received a x-mas package from my gramps, my mom and Viola. Inside it, among other goodies, were 6 carefully wrapped mini-bundt fruitcakes. On the outside was written "Gluten Free!." Now normally, receiving a fruitcake in the mail might put a half-disgusted smile on my face, complete with a furrowed brow... but knowing well that my mom and Viola are amazing cooks, I knew I was in for a treat! I wasn't wrong. For the last two days I've been unable to control myself. I keep sneaking into the kitchen to cut off another slice. I've even pulled out the spoon and began eating the crumbs like cereal late at night.
Not only are these fruitcakes delicious, they're loaded with enough rum to warm the belly of even the coldest snowperson! Or yetti. Or Abomidable Snow Beast. Or whom or what-ever arrives at your doorstep seeking shelter from the storm. And a key component of what makes these fruitcakes awesome, is the missing ingredient. You will not find one green fruit thing chunk in these cakes! One of the reasons I've avoided holiday fruit cake was the artificial taste of those green chunks. Whatever they are...
Today I called my mom to get the recipe. The process is impressive! Listening to my mom explain the steps necessary to produce amazingly delectable GF fruitcake was almost exhausting. I've never baked anything that involved so many steps, but knowing the end-product, I think it's about time for that to change.
Feel free to use any kind of GF baking flour you like, but my favorite is Bob's Red Mill.
Also, if you happen to love those green fruity chunky things. Add them. I won't be eating it:)
*Thanks Viola for the recipe. And thank you too Mom for making them with her:) Your fruitcakes are AWESOME!*
- 4 sticks margarine or butter (softened)
- 2 cups sugar
- 4 tsp vanilla
- 2 cups GF Flour (Bob's Red Mill All Purpose Baking Flour)
- 2 tsp baking powder
- 2 tsp cinnamon
- 8 eggs (room temperature)
- 2 1/2 cups craizins (dried cranberries)
- 5 cups pecans (chopped)
- 1 1/2 lb. candied cherries
- 1 1/2 lb. candied pineapple
- Preheat oven to 350 degrees F
- Using a mixer, cream the margarine and sugar together in large mixing bowl
- Then add the eggs one at a time, using a ladle or large spoon, continuing to mix until fully incorporated, mix in the vanilla then turn off
- Sift the dried ingredients together and then add slowly to liquid mixture until fully mixed
- In another bowl, mix together the chopped candied cherries and pineapple, the craizins and pecans
- Add the nuts-n-fruit to dough mixture slowly until fully incorporated
- Unless your mixing bowl is oven proof, transfer the entire mixture to a large oven safe crock or bowl. Make sure there is no dough along the edges of the bowl, to avoid burning, and pack down tight with the back of a large spoon.
- Place in oven for 15 minutes. Take out and mix together, pack down
- Put back into oven for another 15 minutes. Take out and mix together, pack down
- Put back in oven for another 15 minutes. Take out an mix together, pack down
- Remember to scrape the sides!
- And one more time for good measure...
- Then transfer into cooking sprayed, or olive oil coated bundt molds, loaf pans, etc. and dust with GF flour.
- Pack the mostly cooked dough mixture into the molds and pat down tightly again. Return to the oven and bake for another 30 minutes (or until a toothpick comes out clean)
- Remove from oven. Allow to cool, and then using double layer squares of heavy duty aluminum foil, place each fruit cake into center and then drizzle spiced/dark rum over the top and immediately wrap tight with aluminum foil
- Set them aside to age for a day or so
- Get ready for something special - because you're going to love em'!