Joke all you want about fruitcakes, but if not too dense and eaten fresh, they can be good. I have received many compliments on this recipe. If you use the mini pans, be sure not to overbake the fruitcakes or they will end up dry.

Gluten Free


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    2 large eggs, at room temperature 1/4 teaspoon salt
    1/3 cup canola oil 1/4 teaspoon ground cinnamon
    1/4 cup orange liqueur, such as Triple Sec, or orange juice 1/8 teaspoon freshly grated nutmeg
    1 tablespoon grated orange zest 1 cup finely chopped walnuts, pecans, or almond slivers, or a mixture of all three nuts
    1 teaspoon almond extract 2 cups (about 1/2 pound) chopped dried fruits (blueberries, cranberries, cherries, apricots, or pineapple)
    1 1/2 cups gluten-free sorghum blend 1/4 cup water
    1/2 cup sugar 1/4 cup sugar
    1 teaspoon xanthan gum 2 tablespoons orange liqueur, such as Triple Sec, or orange juice
    1/2 teaspoon baking powder


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    • 1

      Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease three 5 x 3inch nonstick (gray, not black) loaf pans or a 9 x 5inch nonstick (gray, not black) loaf pan.

    • 2

      Make the cake: In a medium mixing bowl, combine the eggs, oil, liqueur, orange zest, and almond extract. Beat with an electric mixer on medium speed until thoroughly blended. Add the sorghum blend, sugar, xanthan gum, baking powder, salt, cinnamon, and nutmeg. Reduce speed to low and beat until well blended.

    • 3

      Add the nuts and dried fruits, increase the speed to medium, and beat until thoroughly blended. The batter will be stiff and sticky. Transfer the dough to the pan(s), smoothing the top(s) with a wet spatula.

    • 4

      Bake small loaves 1 hour to 1 hour 15 minutes; large loaf 1 hour 15 minutes to 1 hour 30 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool the fruitcakes in the pans 15 minutes on a wire rack. Remove fruitcakes from pans with a thin metal spatula and let cool on the wire rack 30 minutes.

    • 5

      Make the glaze: In a small saucepan, combine the water and sugar and heat over medium heat until the sugar is dissolved. Remove from heat and stir in the liqueur. Cool 30 minutes. Brush all sides of fruitcakes with glaze. Place fruitcakes in sealed container and refrigerate.

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