This post may contain affiliate links. To learn more check my disclosure page.
An easy recipe for gluten-free fruit cake packed with candied fruit, chopped nuts, and warm spices. This gluten-free Christmas cake is moist, dense, and a holiday favorite.
Gluten-Free Fruit Cake
Making a homemade gluten-free fruit cake is easier than you think! The best part of this gluten-free fruit cake recipe is how easily it comes together. There’s no need to pull out your stand mixer — some of the ingredients cook quickly in a pot and the rest are combined in a mixing bowl before the batter is poured into a loaf pan. It’s truly that simple!
Like our Gluten-Free Gingerbread Cake this gluten-free fruit cake is filled with holiday flavor. Whether you know this classic holiday treat as a fruit cake or a Christmas cake, our gluten-free version has all the traditional, including dried fruits, candied cherries, crystallized ginger, nuts, and brandy.
You can see just how easy it is to make this gluten-free fruit cake in the detailed recipe step photos below.
Ingredients
- Butter: Adds richness to the fruit cake.
- Light Brown Sugar: Sweetens the batter.
- Mixed Dried Fruit: This recipe calls for a mixture of dates, cranberries, and raisins.
- Orange Zest: A hint of zingy citrus to balance out the sweet ingredients.
- Cherry Brandy: The classic liqueur. You can also substitute rum or orange juice.
- Eggs: Main binding agent that also keeps the cake moist.
- Pure Vanilla Extract: Enhances flavor.
- Gluten-Free All-Purpose Baking Flour with Xanthan Gum: Use your favorite gluten-free flour.
- Baking Powder: Gives the cake a light and fluffy texture.
- Cinnamon and Allspice: Adds warmth and a wonderful scent to the loaf.
- Salt: Brings all the flavors together.
- Cocoa Powder: Adds a hint of chocolate flavor.
- Candied Cherries: Another classic ingredient.
- Walnuts and Pecans: For crunch and texture.
- Crystallized Ginger: For zing and a lovely chewiness.
Gluten-Free Flour
We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.
How to Make Gluten-Free Fruit Cake
- Add the butter, sugar, mixed dried fruit, orange zest, and brandy to a pot. Bring to a low boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and let cool for 30 to 40 minutes. Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and set aside.
- Transfer the fruit and sugar mixture to a mixing bowl. Whisk in the eggs and vanilla.
- Whisk in the gluten-free flour, baking powder, cinnamon, allspice, salt, and cocoa powder.
- Fold in the candied cherries, nuts, and chopped ginger.
- Transfer to your prepared pan and spread out the top. Bake for 70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then lift out and finish cooling on a wire rack.
- Glaze with simple syrup if desired, and enjoy!
Tips for Making the Best Gluten-Free Fruit Cake
- Be sure that the nuts are chopped into small to medium pieces so that they’re easy to chew.
- If you don’t have any orange zest, you can use lemon zest as well.
- Use any combination of dried fruits! This recipe calls for dates, cranberries, and raisins, but you can also add dried apricots or dried figs.
- Brushing the cake with a simple syrup is optional, but recommended if you’d like the loaf to last longer and stay moist.
Why Is My Gluten-Free Fruit Cake Crumbly?
A fruit cake should be nicely dense and tender. If the loaf is crumbly after baking, it’s possible the ingredients were measured incorrectly and the ratio was off.
Be sure that you’re using the right amount of eggs so that it has the right liquid binder for all of the ingredients. Using too little liquid will result in the cake drying out as it bakes.
When Is a Gluten-Free Fruit Cake Done Baking?
Visual cues and the toothpick test are the two best ways to know if the gluten-free fruit cake is done baking. The top of the cake should be golden-brown, indicating that it’s ready or close to being done.
You can also insert a clean toothpick into the center after the baking time has finished. If the toothpick comes out clean, the cake is done baking and ready to start the cooling process.
How to Store Gluten-Free Fruit Cake
Traditionally fruit cakes are made a few weeks before Christmas so they have time to mature before enjoying on Christmas Eve or Christmas Day. Once completely cooled, wrap the gluten-free fruit cake in plastic wrap and place it in an airtight container in the fridge for up to 1 month. For added moistness brush the cake with the simple syrup.
Easy Gluten-Free Fruit Cake
This easy recipe for gluten-free fruit cake is a classic holiday treat that is great to have on hand for snacking, sharing, gifting, and more. Whip up this gluten-free Christmas cake for the holidays. It’s a moist, dense, fruit and nut-filled holiday gluten-free cake that everyone can enjoy!
More Gluten-Free Christmas Dessert Recipes
Let’s Connect! You can FOLLOW ME on Facebook, YouTube, Pinterest, or Instagram!
★Did you make this recipe? Please give it a star rating below!★
Gluten-Free Fruit Cake
Ingredients
- ¾ cup unsalted butter
- 1 cup light brown sugar, packed
- 2 cups chopped mixed dried fruit, such as dates, cranberries, and raisins
- 1 tablespoon orange zest
- ⅔ cup cherry brandy
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1¾ cup gluten-free all-purpose flour with xanthan gum
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- ¼ cup chopped candied cherries
- ¼ cup chopped walnuts
- ¼ cup chopped pecans
- 3 tbsp finely chopped crystallized ginger
Instructions
- Add the butter, sugar, mixed dried fruit, orange zest, and brandy to a pot.
- Bring to a low boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and let cool for 30 to 40 minutes.
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and set aside.
- Transfer the fruit and sugar mixture to a mixing bowl. Whisk in the eggs and vanilla.
- Whisk in the gluten-free flour, baking powder, cinnamon, allspice, cocoa powder, and salt.
- Fold in the candied cherries, walnuts, pecans, and crystallized ginger.
- Transfer to your prepared pan and spread out the top.
- Bake for 70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then lift out and finish cooling on a wire rack.
- Glaze with simple syrup if desired and enjoy!
Notes
- Be sure that the nuts are chopped into small to medium pieces so that they’re easy to chew.
- If you don’t have any orange zest, you can use lemon zest as well.
- Use any combination of dried fruits! This recipe calls for dates, cranberries, and raisins, but you can also add dried apricots or dried figs.
- Brushing the cake with a simple syrup is optional, but recommended if you’d like the loaf to last longer and stay moist.
- To store: Wrap the fruit cake in plastic wrap and place it in an airtight container in the fridge for 1 month.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to try this, but I am wondering what would be a good substitute for the brandy?
Hi Lizze! You could try substituting the brandy for orange juice. The flavor of the cake will be different, but it should still be delicious.