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Holiday Fruitcake
4:40
Cook time:
1 hour 15 minutes
Servings:
Serves 10, makes 1 loaf
¾ cup
boiling water
1 teabag
½ cup
organic cranberry juice
½ cup
¼ cup
¼ cup
1 ¼ cups
¾ teaspoon
cinnamon
½ teaspoon
nutmeg
½ teaspoon
ground cloves
1 teaspoon
baking soda
¼ teaspoon
salt
½ teaspoon
1
egg
Poor fruitcake. In America it’s gotten such a bad rap over the years, thanks primarily to mass-produced fruitcakes that tend to linger for many holidays, until no one remembers their age. Chef Suzy is giving the fruitcake its just deserves with this Gluten-Free Holiday Fruitcake recipe. After you’ve tried this fresh fruitcake made with apricots, mango and papaya, you’ll never view fruitcake the same again.
- Preheat oven to 325° F and grease a 9x5 loaf pan.
- Steep teabag in boiling water for 5 minutes.
- Place Sugarless Sugar, apricots, mango, and papaya in a large bowl. Pour in cranberry juice and hot tea. Set aside until cooled to room temperature.
- Sift together baking mix, cinnamon, nutmeg, cloves, salt, and baking soda and set aside.
- Stir coconut oil and egg into fruit mixture. Mix well.
- Add dry ingredients and stir batter until just moistened.
- Fold in walnuts.
- Pour into prepared loaf pan and bake for 1 hour 15 minutes.
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Nutritional Information
Serving Size:
1 slice (91 g or 1/10 of the loaf)
Calories:
190
Total Fat:
7 g
Saturated Fat:
1 g
Protein:
4 g
Total Carbohydrate:
41 g
Dietary Fiber:
2 g
Cholesterol:
20 mg
Iron:
1 mg
Sodium:
350 mg
Calcium:
63 mg
