A while back, I was challenged to make a gluten-free traditional wedding cake for my Australian-American sister in law who was getting married and wanted a fruitcake for her wedding cake. After a couple of disasters, I settled on this one that is naturally gluten free and packed full of dried fruits and nuts. I adapted it from a similar one I had found on line, but jazzed it up a bit with candied ginger and natural dried fruits instead of the sticky glace fruits you find in the store this time of the year. It’s a snap to put together and will satisfy the fruitcake craving for your gluten free guests.
PS. Sorry there is no beauty shot of a slice on a nice plate, they both got out of the kitchen to eager eaters before I could cut one.
Australian Inspired Fruitcake
Makes 2 loaves
14 ounces sweetened flaked coconut (1 bag)
8 ounces chopped sugared rolled dates
6 ounces chopped macadamia nuts
10 ounces chopped pecans
12 ounces dried cranberries
4 ounces candied ginger
2 cans (14 ounce) sweetened condensed milk
Place all dry ingredients in a large mixing bowl. Stir with your hands to break up any chunks.
Add the sweetened condensed milk and using gloves, stir until mixed well.
Line 2 9×5 loaf pans that you have sprayed with non-stick spray. cut a large enough parchment paper to have a piece hanging over the edge.
Stir the ingredients and pour into loaf pans dividing evenly.
Pack down very tightly, using your hands. Wet them so the mixture will not stick to your hands.
Place in the middle of the oven at 300F for 1 hour. or until lightly browned. If the edges are browned and the top is not, you can broil for a few minutes, but make sure the center is cooked and not soft.
Let cool in pans about 10 minutes and remove. You will need to run a knife around the pan to keep the ends from sticking.
Let cool and wrap, keep in fridge.
The fruitcake will keep in the fridge up to 3 months or freeze for one year, but I guarantee it won’t last that long!