Gluten-Free Holiday Fruitcake
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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
¼ cup
½ cup
chopped
¼ cup
¾ teaspoon
cinnamon
½ teaspoon
nutmeg
½ teaspoon
ground cloves
1 teaspoon
baking soda
¼ teaspoon
salt
1
egg
1 cup
chopped

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.

  1. Preheat oven to 325° F and grease a 9x5 loaf pan.
  2. Steep teabag in boiling water for 5 minutes.
  3. 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.
  4. Sift together baking mix, cinnamon, nutmeg, cloves, salt, and baking soda and set aside.
  5. Stir coconut oil and egg into fruit mixture. Mix well.
  6. Add dry ingredients and stir batter until just moistened.
  7. Fold in walnuts.
  8. Pour into prepared loaf pan and bake for 1 hour 15 minutes.

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