Does anyone actually eat Fruit Cake anymore?  Well, the commoners gave it up long ago, but there are the “royal few” that indulge.  Yes, even I used to HATE all fruit cakes, but then I discovered this special wheat-free Royal Holiday Fruit Cake; and I joined the elite group that indulges in the pleasures of enjoying a Regal Holiday Dessert.

THIS Fruit Cake, is different.  Yes, it is.  This gluten-free cake is made for royalty.  In fact, ever since I figured out how to make this recipe; I make gluten-free Royal Holiday Fruit Cake for the Christmas Celebration Dinner and the New Years Eve Celebration for Kings, Queens, Monarch’s and important people like you and me.    

How is it made, you ask?  Royal Holiday Fruit Cake is made with a TON of ambrosial, dried fruits – cherries, raisins and dates (to name a few).  Then, it is LOADED with walnuts. But then; as if that is not enough, it has almonds pressed on top and is baked at the perfect temperature to toast the nuts and bring out all the flavors.  But of course, we are not done yet.  The top of the cake is lightly drizzled with a wee bit of vanilla icing for flavor and decoration.  Heavenly.  

Interesting Fact:  Did you know that Royal Holiday Fruit Cake will turn any “commoner” into royalty with just a few bites?  It’s true.  (Hey, look what it has done for me!)

Tut, tut.  It is time to pour yourself a “hot steaming brew” and enjoy a slice of the “Royal Life.”  

Oh, I must admit – I do NOT stop eating this after Christmas or New Year’s Day is over.  No indeed not.  This royal treat simply MUST continue on into January, February and March.  It is of vital importance to enjoy life to the fullest; especially in  the Winter months.  

Royal friends, here is the recipe.  Bon Appétit! 

Royal Holiday Fruit Cake

12 tablespoons butter (or non dairy buttery sticks)
1/2 cup packed brown sugar
2 large or extra large eggs
1/3 cup Seville orange marmalade
1/2 cup brown rice flour
1/2 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon xanthan gum
1 1/4 cups walnuts (I don’t chop them, but you can)
1 cup dried Zante currants
3/4 cup dark raisins
1/2 cup dried cranberries or yellow raisins
1/2 cup dried cherries or chopped prunes
1/2 cup chopped dates

1/2 cup whole almonds to press on top 

1.  Preheat the oven to 300 degrees farenheit.  Lightly butter the base and side of a 9x 3 inch round pan, 10 x 2 inch round pan or 9 x 2 inch square pan; line with parchment paper so you can get the fruit cake out easily.  See notes below. 

2.  Cream the butter and beat in the brown sugar, eggs and marmalade.

3.  Add in the rice flour, cornstarch,  baking powder and xanthan gum; mix until smooth.  Stir in the dried fruit and nuts.  Spoon into the prepared pan, smooth the top and arrange the almonds on top however you like them to look.

4.  Bake until firm; about an 1 hour and 20 minutes.  If the top starts to brown too quickly, cover lightly with  a sheet of aluminum foil.  A toothpick inserted near the center should come out clean.  Leave in the pan for 10 minutes, then turn out onto a wire rack to cool.  Peel off the paper and let cool completely, right side up.

Vanilla Icing:
1/2 – 1 cup powdered sugar
1/4 teaspoon vanilla
water

1.  Whisk together powdered sugar, vanilla and just enough water to make an icing to drizzle over the cake.  

I like to pipe the icing onto the cake with a pastry bag.  If you don’t have a pastry bag, you can put the icing in a plastic freezer bag and cut a “wee bit” off the corner of the bag (the hole should be just big enough for the point of a ball point pen to fit through) and drizzle the icing over your cake.  Elegant and pretty!


LYNN’S NOTES:

Different size pan and increasing ingredients:

  • I love to increase the walnuts to 2 cups, since I love my fruit cake to be loaded with nuts.  I baked this in a 10 x 2 inch square pan

Making “Mini-Fruit Cakes” with a 10 inch square pan:

  • When the cake was completely cool; I cut the cake in half with a very sharp knife.  
  • I cut each half, in half again; giving me four little cakes; each one a perfect 5 inch square.  
  • I put a little icing on each cake; then added a silk flower on top of each one and WHALL-LA  I had 4 mini-fruit cakes to give away to Royal People.  
  • For another presentation; put ribbon on the sides of each cake; attach the ribbon with vanilla icing.  See the Christmas Lights Cake.  Drizzle the icing on top of each cake.  Festive and…ever so “Royal!”
  • Of course you can serve the cake whole as a 10 inch square cake – this is fabulous also!

 Other size pans:

  • You can use different size pans but your baking time will either increase or decrease.  Watch your cake!  Remember you want your cake to be about two inches high.
  • If your pan is only 1 1/2 inchs high; you can make your currant baking pan higher by making a “collar” out of double-folded parchment paper – the butter on the sides of the pan and the cake batter will hold “the collar” up.  Remember that your baking time will most likely increase if you have a smaller, but thicker cake.

What if your Dried Fruit is truly “dried out?”  

  • Oh, mercy – what to do?  Dried Fruit is expensive!  Here’s how I saved my “dry” Dried Fruit: I soaked the Dried Fruit in 1/4 cup of freshly squeezed orange juice for about 1/2 hour.  That plumped it up perfectly, plus the orange juice complemented the orange marmalade.   
  • Of course you could also plump up  Dried Fruit with brandy or cognac the way some “Royal Folk” do!

 

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