This easy recipe for gluten-free fruit cake is packed with candied fruit, chopped nuts, and warm spices. It’s just as moist and dense as a traditional fruit cake, but thanks to one simple ingredient swap, is also entirely gluten-free! I always make this recipe during the holidays, and it’ll forever be a family favorite.

Gluten-Free Fruit Cake Recipe

Like our gluten-free gingerbread cake, this recipe is filled with holiday flavor. Whether you know this classic treat as a fruit cake or a Christmas cake, my gluten-free version has all the traditional fix-ins, including dried fruits, candied cherries, crystallized ginger, nuts, and brandy!

And the best part? Making homemade gluten-free fruit cake is easier than you think! There’s no need to pull out your stand mixer—I just cook some ingredients in a pot, then combine the rest in a mixing bowl before pouring the batter into a loaf pan. It’s truly that simple!

You can see just how easy it is to make this recipe in the detailed photos below.

Ingredients

• Butter: Adds richness and moisture.
• 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 all-purpose gluten-free flour. Make sure your chosen blend includes xanthan gum.
• 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.

Tips and Suggestions

• 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 I recommend it if you’d like the loaf to last longer and stay moist.

Why Is My Gluten-Free Fruit Cake Crumbly?

This recipe should produce a cake that’s nicely dense and tender. If it’s 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 enough liquid binder for all of the ingredients. Using too little liquid will result in the cake drying out as it bakes.

How Do I Know When It’s Done Baking?

Visual cues and the toothpick test are the two best ways to tell if your 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, it’s done baking and ready to start the cooling process.

Storage Instructions

Traditionally, fruit cakes are made a few weeks before Christmas, so they have time to mature before enjoying them on Christmas Eve or Christmas Day. Once completely cooled, wrap your 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.

More Gluten-Free Christmas Dessert Recipes

• Gluten-Free Cut Out Sugar Cookies
• Gluten-Free Snowball Cookies
• Gluten-Free Red Velvet Cake
• Gluten-Free Gingerbread Cookies

How to Make Gluten-Free Fruit Cake Step-by-Step

Add ¾ cup unsalted butter, 1 cup light brown sugar, 2 cups chopped mixed dried fruit, 1 tablespoon orange zest, and ⅔ cup cherry 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 3 large eggs and 1 teaspoon vanilla. 

Whisk in 1¾ cup gluten-free flour, ¾ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon allspice, 1 tablespoon cocoa powder, and ¼ teaspoon salt. 

Fold in ¼ cup chopped candied cherries, ¼ cup chopped walnuts, ¼ cup chopped pecans, and 3 tablespoons chopped 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!