Boozy Gluten-Free Fruit Cake

Is it truly Christmas without a fruit cake? Forget the dense brick – I mean loaf – historically ignored at holiday dessert tables. This boozy gluten free fruit cake recipe is moist, fluffy and spiced with seasonal flavors that give all the feels. Oh yes, and rum! This cake keeps the party hopping well after dessert. Cranberries and candied orange peel are soaked in rum and orange juice for at least 24 hours for plump bursts of fruitiness throughout the loaf, and the loaf itself is brushed with a hefty portion of the same orange juice and rum mixture. The Simple Mills mix makes the recipe easy and delicious – even for gluten-free folks at the party. And if alcohol isn’t your thing, replace the rum with orange juice for a sweet and tangy loaf that all ages can enjoy.

0 from 0 votes

Print

Gluten Free Fruit Cake Recipe With Rum

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Soak Time 1 day

Total Time 1 day 1 hour 15 minutes

Servings 9

Calories 147 kcal

Author Simple Mills

Ingredients

• 1 cup cranberries dried or fresh
• 1/2 cup candied orange peel
• 1/4 cup orange juice
• 1/2 cup dark rum or extra orange juice
• 1 box Simple Mills Pumpkin Muffin & Bread Mix
• 3 eggs
• 3/4 cup water
• 3 Tbsp. coconut oil melted
• 1/4 cup pecans chopped

Instructions

1. A day in advance, combine dried cranberries and candied orange peel with orange juice and rum. Cover and chill at least 24 hours.
2. The next day, preheat oven to 325 degrees F and grease an 8x4-inch loaf pan.
3. Drain cranberries and orange peel, reserving liquid for later use.
4. Prepare Simple Mills Pumpkin Muffin & Bread Mix according to box instructions.
5. Fold chopped pecans and soaked fruit into batter, reserving about 1/4 cup for topping.
6. Pour batter into prepared loaf pan and smooth into an even layer.
7. Top with reserved fruits and pecans.
8. Bake 30 minutes then loosely cover pan with foil and bake additional 35 minutes.
9. While cake is still hot, brush with 1 tablespoon rum mixture and let cool 10 minutes.
10. Remove cake from pan, invert and brush with an additional 2-4 tablespoons of rum mixture.
11. Let cool completely, wrap in foil and refrigerate at least 2 hours. (Note: Boozy flavor becomes more pronounced the longer it’s refrigerated.)

Recipe Notes

Grab these ingredients and more Simple Mills products at Vitacost.

 

Nutrition Facts

Gluten Free Fruit Cake Recipe With Rum

Amount Per Serving (1 g)

Calories 147 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 55mg18%

Sodium 31mg1%

Potassium 59mg2%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 103IU2%

Vitamin C 5mg6%

Calcium 14mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.