Not Your Granny’s Fruitcake

 

grannys fruitcake

If you’ve never tried fruitcake because you feared the horror stories, or you’ve tasted store-bought fruitcake that should have been sold as a boat anchor, I’ve got a surprise for you; a fruitcake that actually tastes good!

To keep the fruitcake from drying out and becoming our next doorstop, I soak the dried fruit in Polish vodka. I’ve heard no complaints yet. 

I mix my own flours and you can get my flour mix in my little E-BOOK, but most any gluten-free, all-purpose flour should work in here. When working with gf flours, I always start by adding half the milk called for in the recipe. After all ingredients are mixed in, if you need more milk, stir in more. You may need less that the recipe says or more. In this case, the batter should pour just slightly thicker than a cake batter.

Gluten free bread doesn’t bake well in a full-size loaf, at least for me. It’s easier to get a nice loaf that’s baked through if you can bake in smaller sizes. Plus this way, you have one to eat and three more to give as gifts. Who wouldn’t love a vodka infused fruit cake to help make their holidays a bit merrier?

ingredients:

  • juice and zest of one orange
  • 2 tablespoons Polish vodka
  • 3/4 cup dried cranberries
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups fluffy g-f flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1 cup chopped walnuts

Grease and flour 4 mini bread pans.

In small saucepan, heat orange juice, vodka & cranberries. Cook over medium heat until hot, but not boiling. Set aside to cool.

In a large mixing bowl, mash the orange zest into the sugar. The sugar will absorb the orange oils and bring out the flavor. Add butter and cream until light & fluffy. Beat in eggs.

Put 1 cup flour, soda and salt into a flour sifter & sift into the sugar/butter. Mix well with a wooden spoon. Mix in half of the buttermilk, 3/4 cup of flour and lastly, the rest of the buttermilk.

In a small bowl, sprinkle the remaining 1/4 cup of flour over the nuts. In theory, this keeps the nuts evenly distributed throughout the batter, instead of settling to the bottom. Stir nuts and fruit into cake batter.

Pour batter into bread pans. Bake at 350 degrees for 40-45 minutes. Let cool in the pan for 10 minutes, then pop it out to cool on a wire rack.

This bread tastes even better the second or third day. It makes a great breakfast when you’re in a rush, or when your kids are on Christmas vacation and you are too lazy to pour them a bowl of cereal. It has eggs, fruit, milk and nuts, so it’s probably healthy.

Ho! Ho! Ho! To the bottle I go To heal my heart and drown my woe Rain may fall, and wind may blow And many miles be still to go But under a tall tree will I lie And let the clouds go sailing by ― J.R.R. Tolkien

Not your Granny's FruitCake
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Ingredients
  1. juice and zest of one orange
  2. 2 tablespoons Polish vodka
  3. 3/4 cup dried cranberries
  4. 1/2 cup butter, softened
  5. 3/4 cup sugar
  6. 2 eggs
  7. 2 cups fluffy g-f flour
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 3/4 cup buttermilk
  11. 1 cup chopped walnuts
Instructions
  1. Grease and flour 4 mini bread pans.
  2. In small saucepan, heat orange juice, vodka & cranberries. Cook over medium heat until hot, but not boiling. Set aside to cool.
  3. In a large mixing bowl, mash the orange zest into the sugar. The sugar will absorb the orange oils and bring out the flavor. Add butter and cream until light & fluffy. Beat in eggs.
  4. Put 1 cup flour, soda and salt into a flour sifter & sift into the sugar/butter. Mix well with a wooden spoon. Mix in half of the buttermilk, 3/4 cup of flour and lastly, the rest of the buttermilk.
  5. In a small bowl, sprinkle the remaining 1/4 cup of flour over the nuts. Stir nuts and fruit into cake batter.
  6. Pour batter into bread pans. Bake at 350 degrees for 42-45 minutes. Let cool in the pan for 10 minutes, then pop it out to cool on a wire rack.
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Posted in Dessert, Gluten Free Recipes, Uncategorized and tagged , , .