Rum Dried Fruitcake Gluten-Free
From peetabear 15 years agoIngredients
- cake shopping list
- 1 ½ cups gluten-free flour Mix shopping list
- ½ cup soy flour shopping list
- 1 teaspoon xanthan gum shopping list
- ¼ teaspoon ground cloves shopping list
- 2 teaspoon dried orange peel shopping list
- 1 teaspoon salt shopping list
- 2 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 cup brown sugar shopping list
- 2 beaten eggs shopping list
- 1/3 cup orange juice shopping list
- 1 cup sour cream or vanilla yogurt shopping list
- 3 tablespoon melted butter shopping list
- ½ cup chopped walnuts shopping list
- fruit shopping list
- ¼ cup butter shopping list
- ½ cup brown sugar shopping list
- 1 cup rum shopping list
- ¼ cup water shopping list
- ½ cup chopped dried apples shopping list
- ½ cup chopped dried apricots shopping list
- ½ cup chopped dried peaches shopping list
- ½ cup chopped dried cherries shopping list
- ½ cup chopped prunes shopping list
- ¼ cup chopped walnuts shopping list
- ½ cup whole fresh or frozen cranberries shopping list
How to make it
- FRUIT: In a small saucepan, melt butter with sugar over a medium heat. Add the dried/chopped fruit, rum, and water. Bring to a boil then reduce heat and simmer for 2 to 3 minutes until syrupy. Drain fruit and reserve the syrup. Mix the fruit with the walnuts and whole cranberries. Set aside.
- CAKE: Mix together all the dried ingredients and nuts and set aside. In a small bowl, mix together the sour cream (or yogurt) with the butter, then mix in the beaten eggs and orange juice. Mix the dry ingredients into the moist ingredients a little at a time until all are blended together.
- FRUITCAKE: Grease and flour and bundt pan. Spoons half of the fruit mixture evenly into the bottom of the pan. Now spoon half of the cake batter over the fruit, making sure to let the batter touch both sides of the pan. Spoon the remaining fruit evenly on top of the batter. Cover this layer of fruit evenly with the remaining batter.
- Bake at 350 degrees for 50 minutes. Remove from oven, let set a couple of minutes and then turn over onto a plate. It may be necessary to rescue a few pieces of fruit which stuck to the pan. Reheat the reserved rum/fruit juice. Prick the top of the cake with a toothpick and then spoon about 1/3 - ½ of the fruit/rum juice onto the top and sides of the cake. Save the remaining juice for drizzling over individual cake slices. The individual juice drizzled slices may be served with a dollop of whipped cream.
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