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–+ servings
Gumdrop Fruitcake

Delicious Gumdrop Fruitcake – A Festive Gluten-Free Treat

This gluten-free gumdrop fruitcake combines chewy gumdrops and dried fruits for a festive dessert that's perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Cooling Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: Canadian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Mixture
  • 1 cup Sultana Raisins Soak in rum or brandy
  • 1 cup Dried Currants
  • 1 cup Baker's Gumdrops Regular jujubes can be substituted
  • 1 cup Red Candied Cherries
  • 1 cup Blanched Slivered Almonds Optional garnish
  • 1 cup Mixed Glacéed Fruit and Peel Can substitute with other dried fruits
For the Cake Batter
  • 2 cups Flour Or Brown Rice Flour for gluten-free
  • 1 cup Sugar
  • 1/2 cup Salted Butter Room temperature
  • 4 large Eggs Room temperature
  • 1 teaspoon Fine Sea Salt
  • 1/2 cup Orange Juice or Brandy Substitute fully with orange juice for non-alcoholic version
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Optional Rum/Brandy Extract Can be omitted
For Aging & Optional Enhancements
  • 1 piece Optional Cheesecloth and Brandy/Rum For aging the cake

Equipment

  • Stand mixer
  • Loaf Pans
  • Mixing bowls

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 275°F (140°C) while greasing and flouring two loaf pans.
  2. In a large mixing bowl, combine the sultana raisins, currants, gumdrops, red candied cherries, slivered almonds, and mixed glacéed fruit. Sprinkle 1 cup of flour over the mixture.
  3. In a stand mixer, beat room-temperature butter and sugar until light and fluffy. Add eggs one at a time, then mix in fine sea salt, orange juice, brandy, and vanilla extract.
  4. Gradually fold in the remaining flour until just combined.
  5. Gently fold in the coated fruit mixture into the batter.
  6. Spoon the batter into prepared loaf pans. Optionally, add extra slivered almonds or cherries on top.
  7. Place the pans in the preheated oven and bake for 2-3 hours.
  8. Once baked, allow the fruitcakes to cool in the pans for about 30 minutes, then wrap in plastic wrap.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 15IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Consider aging the wrapped cakes in cheesecloth soaked with brandy or rum for enhanced flavor.

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