World's Best Fruitcake Ever (gluten free, refined sugar free

• Produce

  • 6 oz Cherries, dried
  • 6 oz Dried apricots
  • 6 oz Medjool dates
  • 6 oz Prunes
  • 6 oz Raisins

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tsp Baking powder
  • 2 1/2 cups Bob's red mill gluten free flour
  • 1 tbsp Cinnamon
  • 1/2 tsp Cloves
  • 1 cup Coconut palm sugar
  • 1/2 tsp Mace
  • 3/4 tsp Xanthan gum

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Drinks

  • 1/4 cup Apple juice

• Dairy

  • 1 cup Butter

• Beer, Wine & Liquor

  • 1 tbsp Brandy
  • 1/3 cup Port
  • 1/3 cup Triple sec

Found on mybigfatgrainfreelife.com

Ingredients

• FRUIT MIXTURE:
• 6 oz. dried apricots, chopped
• 6 oz. prunes, chopped
• 6 oz. Medjool dates, chopped
• 6 oz. raisins
• 6 oz. dried cherries
• ⅓ cup port
• ⅓ cup Triple Sec
• 1 tablespoon Brandy
• ¼ cup apple juice (or any fruit-sweetened juice)
• 2 tablespoons lemon juice
• NUTS:
• 1½ cups pecans, coarsely chopped
• DRY INGREDIENTS:
• 2½ cups Bobs Red Mill Gluten Free Flour
• ¾ teaspoon xanthan gum
• 1 tablespoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon mace
• ½ teaspoon cloves
• 1 teaspoon baking powder
• 1 cup butter, softened
• 1 cup coconut palm sugar
• 5 large eggs

Directions

• In a large bowl, mix together all ingredients listed under FRUIT MIXTURE and allow to stand overnight.
• Preheat oven to 350F. (If using metal pans as I do, preheat to 325F.)
• Prepare 4 mini loaf pans. Grease pans then line long sides and bottoms with parchment paper. (Like I do in Yummy Grain Free Bread.)
• Whisk together all dry ingredients (GF flour mix through baking powder).
• Cream together butter and coconut palm sugar in a large mixer fitted with a paddle attachment.
• Add eggs one at a time, beating until smooth. (Scrape sides down once or twice then beat again.)
• Add dry ingredients and mix until well combined.
• Add nuts to the fruit mixture and mix well.
• Scoop batter into large bowl with fruit and nut mixture. Mix together by hand, folding the batter into the fruit and nuts.
• Scoop into prepared loaf pans, filling to the top, and bake 40-45 minutes.
• Turn oven down to 300 and bake another 15 minutes. Allow to cool.
• Keep refrigerated.