Christmas fruit cake

Do people like fruit cake? 

Fruitcake always makes me think of Christmas. Back in the UK, I remember there being a lot of fruitcakes at Christmas, I also remember that most of them came topped with marzipan. Stupid almonds. Stupid nut allergy. I didn’t get a lot of Christmas fruitcake when I was younger. 

Christmas fruit cake
Christmas fruit cake

So nommy 

My mother in law makes a kick-ass Christmas cake. It is a fruitcake that comes with fondant icing and royal icing; there are berries and holly along with a Merry Christmas sign on it. Totes amazing.  I love the cake, but the sugar crash afterwards is not so loveable. Not overly happy about how it fills up my carb pockets either. 

Christmas without the carb coma 

Anyway. Rather than pass on the chance to eat fruitcake, I thought it would be better to adapt a recipe so that I can drop the sugar and flour to make them more guilt (and sugar crash) free. 

My mother in law gave me the recipe that she uses for her Christmas fruitcake.  After a little experimentation, I landed on the perfect recipe that was moist, dense but not stoggy.  

Time for a test 

Jay loves fruit cake, so he made the perfect taste tester to see if I had the recipe right.  

After his first taste, he said ‘I don’t think you will like this, don’t eat it, baby’. Generally speaking, this means that what Jay is eating is so good that it doesn’t want to share.   

That is a big check in the approved recipe box. 

Another critical indicator of how good a recipe is how long said item of food lasts.  If I make something new and it is all gone on the same day I made it, it is a sure sign that it is loved. Anything that is gone within two days usually means that I have some work to do on the recipe, or aliens have replaced my entire family.  I haven’t noticed any stranger than normal behaviour from them so alien abduction and replacement probably shouldn’t concern me. 

Wait you want some? 

One disturbing thing did happen after I made this version of fruitcake while slicing the cake a little voice floated in from our living room… ‘Daddy what is that? Can I try some?’  

We have a winner 

The fruitcake I made was completely gone in under 8 hours, another tick in the approved box. 

I swapped out the wheat flour and regular sugar; I like using a mix of dried fruit soaked in a little rum to make sure the cake stays nice and moist.  You can leave out the booze if your little people like fruit cake, or leave it in if you want them to take a nap. 

Gluten-Free Christmas fruit cake recipe

Christmas fruit cake ingredients
Christmas fruit cake ingredients

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • optional – 1/4 cup rum
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
In another bowl, mix together the two eggs
In another bowl, mix together the two eggs
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
In a bowl, whisk the egg whites until they are soft peaks.
In a bowl, whisk the egg whites until they are soft peaks.
Mix in the fruit cake mix to the batter.
Mix in the fruit cake mix to the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Mini fruit cakes ready for the oven
Mini fruit cakes ready for the oven
Christmas cake fresh from the oven
Christmas cake fresh from the oven
Full cake and mini cakes
Full cake and mini cakes

Gluten-free Christmas fruit cake

  • Servings: 12
  • Rating: ★★★★★
  • Print

What would Christmas be without some fruit cake. This fruit cake is moist and full of fruit (and a little rum).



Credit: Cath @ easycleaneats

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • 1/4 cup rum (optional)

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Shift the flour and baking soda together in a bowl.
  3. In another bowl, mix together the two eggs, melted butter, coconut cream, vanilla and maple syrup until it is foamy.
  4. Mix together the wet and dry ingredients leave the fruit cake mix to one side.
  5. In a bowl, whisk the egg whites until they are soft peaks.
  6. Mix in the fruit cake mix to the batter.
  7. Fold the egg whites into the batter.
  8. Pour the batter into a lined cake tin.Pour the batter into a lined cake tin.
  9. Bake for 30 minutes at 180 degrees C/ 350 degrees F.

Nutrition

Per Serving: 236 calories; 10 g fat; 32 g carbohydrates; 3 g protein

Equipment 

  • Electric whisk 
  • Large mixing bowls x2
  • Wooden spoon or spatula 
  • Cake tin 
  • Cooling rack 
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.