Please welcome Dr. Kaycie Rosen Grigel from Golden Holistic Medicine and her beautiful Gluten-Free Fruitcake.

 

I know, fruitcake has a bad repuation in this country:  It can bring up images of dry, hard, dense bricks filled with objects that used to be fruit but were replaced by neon erasers.  However, my husband’s Canadian family insists upon fruitcake as a delicious holiday treat and so I went looking for a recipe that used real fruit, nuts, spices, plenty of booze, and nothing unidentifiable.  Thanks to Alton Brown, I was able to modify his recipe to be moist, filled with a delicious array of rum-soaked natural dried fruits, crystallized ginger, and toasted pecans and hazelnuts. Because the cake part is really just there to hold all that deliciousness together, it makes little difference that it is gluten-free.  I usually make mine a few weeks ahead (which, according to the Canadians, makes it way better), but it is still pretty magnificent if you eat it the same day.

 Gluten Free Fruitcake–

Natural male improvement supplements are coming to be an increasingly selected supplements on the market today. cheap levitra pamelaannschoolofdance.com It is dangerous because cialis professional uk is prescription only medicine and should be taken after consulting a physician. One can sildenafil generico viagra take Kamagra anytime of the day but they still have the energy to prepare a home-cooked meal and make the marriage bed come alive-fireworks and all. Generally, impotence in men tends to weaken the penile mastercard cialis portion of males.

Thanks to Alton Brown for the inspiration for the recipe

½ c currants

1 ¼ c raisins

1 c. golden raisins

1 c. dried apricots, chopped

½ c dried cranberries

⅓ c. crystallized ginger

zest of one lemon

zest of one orange

1 1/2 c. spiced rum

1 c. sugar

5 oz butter

1 c apple juice

¼ tsp cloves

½ tsp nutmeg

1 tsp cinnamon

1 tsp ginger

1 c. brown rice flour

¼ c white rice flour

½ c cornmeal

1 tsp Xanthum gum

1 tsp baking powder

1 tsp baking soda

2 eggs

1 cup toasted, chopped pecans

1 cup toasted hazelnuts, halved

about 2 Tbsp grand marnier

Directions:

Combine Fruits, ginger, and zests.  Add rum and macerate at least 8 hours or warm over low heat in a medium saucepan 1-2 hours.  Add sugar, butter, apple juice and spices.  Bring to a boil, stirring often, then reduce to a simmer for 5-10 minutes.  Remove from heat and cool 15 minutes or more.

Heat oven to 325 degrees.

Combine dry ingredients, then sift into fruit mixture.  Stir until integrated, then stir in eggs one at a time, then fold in nuts.  Spoon into 2 buttered nonstick loaf pans.  bake 50-70 minutes, checking for doneness every 10 minutes by inserting toothpick.  Remove cake from oven and baste with grand marnier.  Allow to cool completely before turning out from pan.  When cool, wrap thoroughly.  Check every few days to make sure it is moist, but this cake can sit for several months before eating.