Gluten-Free Fruitcake
Fruitcake suffers from a bad reputation as a high-calorie dessert, thanks to the many store-bought varieties made with candied fruits and sugary icing. Luckily, we found a healthier, gluten-free version for about 310 calories per serving. This hearty treat is studded with dried fruit and nuts, and soaked with the sweetness of amaretto liqueur.Ingredients:
3 c. mixed dried fruits
2/3 c. Disaronno or any amaretto
1/2 c. butter
3/4 c. sugar
3 large eggs, separated
1 tsp. vanilla extract
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1 c. gluten-free flour blend
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. pecans, chopped
Directions:
A day or two before baking the fruitcake, chop dried fruits into pieces, mix in amaretto, and cover. Spray an 8 in. round cake pan or an 8x8 in. pan with cooking spray. Strain dried fruit mixture, keeping the amaretto fruit syrup. Cream the butter and sugar until light and fluffy. Add egg yolks (reserving the whites separately), vanilla, and zests. Continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the butter and sugar mixture, beat gently until well combined. Add milk, continuing to beat until well combined. Add strained fruits, mixing again until well combined. In another bowl, whip the eggs whites on high speed, until stiff peaks form. Gently fold whipped egg whites into the main batter, until they have been fully incorporated. Gently mix in the pecans. Pour cake batter into prepared pan. Bake for about an hour and half at 325 degrees, or until a knife poked into the center of the cake comes out clean. While cake is still hot, pour reserved amaretto from the fruit over the top of the cake.
Makes 12-16 servings.
Fruitcake suffers from a bad reputation as a high-calorie dessert, thanks to the many store-bought varieties made with candied fruits and sugary icing. Luckily, we found a healthier, gluten-free version for about 310 calories per serving. This hearty treat is studded with dried fruit and nuts, and soaked with the sweetness of amaretto liqueur.Ingredients:
3 c. mixed dried fruits
2/3 c. Disaronno or any amaretto
1/2 c. butter
3/4 c. sugar
3 large eggs, separated
1 tsp. vanilla extract
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1 c. gluten-free flour blend
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. pecans, chopped
Directions:
A day or two before baking the fruitcake, chop dried fruits into pieces, mix in amaretto, and cover. Spray an 8 in. round cake pan or an 8x8 in. pan with cooking spray. Strain dried fruit mixture, keeping the amaretto fruit syrup. Cream the butter and sugar until light and fluffy. Add egg yolks (reserving the whites separately), vanilla, and zests. Continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the butter and sugar mixture, beat gently until well combined. Add milk, continuing to beat until well combined. Add strained fruits, mixing again until well combined. In another bowl, whip the eggs whites on high speed, until stiff peaks form. Gently fold whipped egg whites into the main batter, until they have been fully incorporated. Gently mix in the pecans. Pour cake batter into prepared pan. Bake for about an hour and half at 325 degrees, or until a knife poked into the center of the cake comes out clean. While cake is still hot, pour reserved amaretto from the fruit over the top of the cake.
Makes 12-16 servings.
