Boozy fruitcake
This gluten-free boozy fruitcake takes the classic to a whole new level, blending tradition with a wholesome twist. It’s rich, moist, and brimming with warm holiday flavors, thanks to dried fruits lovingly soaked in rum for before baking.
Instead of refined flour, this version uses almond flour, giving the cake a nutty depth and soft, tender crumb. Add in protein-rich eggs and crunchy walnuts, and you’ve got a nutrient-dense dessert that feels indulgent without compromising on quality. The dried fruits—think raisins, cherries, apricots, and dates—absorb all the spiced notes of the rum, infusing each slice with warmth and complexity.
Baked low and slow, the result is a golden, aromatic loaf that fills your kitchen with the scent of celebration. Whether you enjoy it with tea/coffee on a cozy afternoon or serve it as the grand finale to your meal, this fruitcake proves that gluten-free baking can be both festive and delicious.
And let’s be honest—everything tastes better with a splash of rum. On this note, if you don't have rum, you can use brandy, cognac, or even red wine, and for a non-alcoholic version you can use vanilla or rum extract, water, with a pinch of cinnamon.
Recipe
Ingredients
Dry ingredients: 3 cups almond flour, 3 Tbsp coconut/date sugar, 1 Tbsp baking soda, 1/4 tsp salt, 1 Tbsp lemon zest, 1/2 tsp cinnamon powder;
Wet ingredients: 2 Tbsp melted coconut oil, 4 eggs, 2 Tbsp vanilla extract, 2 Tbsp lemon juice;
1 cup chopped walnuts
2 cups of dried fruits (I used equal quantities dates, raisins, dried apricots, and dried cherries)
rum (or alcohol of choice) for soaking
Instructions
Soak the dried fruits: Chop your dried fruits and soak them overnight in enough rum to cover them completely. This infuses the fruit with flavor and helps soften it. Before using it in the cake, squeeze out the excess soaking liquid.
Prepare the dry ingredients: In a large mixing bowl, combine all dry ingredients: almond flour, sugar, baking soda, salt, lemon zest, and cinnamon. Mix well until fully combined.
Add the wet ingredients: Add the melted coconut oil, eggs, vanilla extract, lemon juice, soaked fruits (without the soaking liquid), and chopped walnuts to the dry mixture. Mix everything by hand for about 2 minutes, until a thick, wet dough forms.
Divide the dough: The total dough should weigh around 1200g. Because this cake doesn’t bake well in large quantities (the center may remain undercooked), it’s important to divide the dough.
Use two or three smaller baking dishes to ensure even baking. For best results, divide into two portions of about 600g each. I recommend ceramic baking dishes around 8 inches long, 5 inches wide, and 2 inches tall. If you don’t have ceramic, standard loaf pans work too.
Prepare the pans: Line your baking dishes with parchment paper. Add about 600g of dough into each dish and spread evenly.
Bake: Bake in a preheated oven at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm.
Cool and serve: Take the cakes out of the pan, remove the baking paper, and allow the cakes to cool completely before slicing. This helps them firm up and hold their shape.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana