Moist Gluten Free Holiday Fruit Cake Recipe

Holiday Gluten Free Fruit Cake

There is nothing quite like the aroma of a fruit cake baking in the oven to signal the start of the holiday season. While traditional fruit cakes get a bad reputation for being heavy and dry, this gluten free version is light, tender, and incredibly flavorful. Whether you soak your fruit in brandy or apple juice, this cake is a festive masterpiece.

Why this gluten free fruit cake is so good:

No “Brick” Texture: Unlike traditional recipes, this cake is light and crumbly yet stays held together perfectly.
Customizable Fruit: You can choose your favorite blend of raisins, cherries, apricots, or cranberries.
Long Shelf Life: Thanks to the moisture from the fruit and optional spirits, this cake actually tastes better as it sits!

Ingredient Notes:

Gluten-Free Flour: Use a high-quality 1:1 baking blend.
Mixed Dried Fruit: I prefer a mix of golden raisins, dried cranberries, and chopped candied ginger.
Spices: A blend of cinnamon, nutmeg, and allspice provides that classic holiday warmth.
Liquid for Soaking: Brandy or Rum is traditional, but apple or orange juice works beautifully for a non-alcoholic version.

Step-By-Step Photos and Directions:

Soak the Fruit: Combine your dried fruit with your liquid of choice and let it sit for at least 2 hours (overnight is best!).
Cream Butter and Sugar: Beat until light and fluffy to create a tender cake structure.
Mix Dry Ingredients: Sift your GF flour and spices together to ensure there are no clumps.
Combine: Gradually add the flour to the wet ingredients, then fold in the soaked fruit and any nuts.
Bake: Bake low and slow to ensure the center cooks through without burning the exterior.

Try these fun flavors!

Tropical: Use dried pineapple, mango, and coconut with a rum soak.
Nutty: Add toasted pecans or walnuts for an extra crunch.
Citrus Explosion: Add extra orange zest and a splash of Grand Marnier.

Frequently Asked Questions:

Can I make this nut-free? Absolutely, just omit the nuts and add more dried fruit.
How long does it last? Wrapped tightly, it lasts 2 weeks at room temperature or months in the freezer.
Can I use fresh fruit? No, this recipe specifically relies on the concentrated flavor and texture of dried fruit.

More Gluten Free Cake Recipes:

GF Gingerbread Bundt Cake
Gluten-Free Pumpkin Spice Layer Cake

Love This Recipe?

Please leave a star rating and tell me what fruit blend you used! Your feedback helps others in the GF community.

Gluten Free Fruit Cake

Ingredients 1x2x3x

Dried Fruit:

3 cups Mixed Dried Fruit (raisins, currants, cherries)
½ cup Brandy, Rum, or Orange Juice
1 tbsp Orange Zest

Cake:

2 cups Gluten Free 1-to-1 Flour
1 cup Unsalted Butter (softened)
1 cup Brown Sugar
4 Large Eggs
1 tsp Cinnamon & ½ tsp Nutmeg

Instructions

Soak fruit in liquid for at least 2 hours.
Preheat oven to 300°F (150°C). Grease a 9-inch loaf or round pan.
Cream butter and sugar; add eggs one at a time.
Fold in flour, spices, and the fruit mixture (including any remaining liquid).
Bake for 90 minutes or until a skewer comes out clean.

Notes

If the top browns too quickly, cover loosely with foil halfway through baking.

SPECIAL NOTE

For a traditional “matured” cake, brush the warm cake with 2 tablespoons of brandy every few days for a week before serving.

Nutrition

Nutrient	Amount Per Serving (1 Slice)
Calories	310 kcal
Total Fat	14g
Saturated Fat	8g
Sodium	165mg
Total Carbohydrates	42g
Dietary Fiber	3g
Sugars	28g
Protein	4g

Nutrition Disclaimer

The nutritional values provided above are calculated using a generic database and should be treated as an estimate only. Actual nutritional content will vary based on the specific brands of gluten-free flour used, the sugar content of your dried fruit selection, and whether you choose to use alcohol or fruit juice for soaking. For those with strict dietary requirements or medical needs, we recommend calculating the nutrition based on the exact ingredients and measurements used in your specific preparation.