The BEST recipe for a gluten free and dairy free fruit cake that is traditionally prepared with rum soaked dried fruit, nuts, lemon zest. So simple to prepare and just as moist and delicious as it should be.
PREP TIME: 25 minutes (divided)
COOK TIME: 22 – 24 minutes
TOTAL TIME: 47 – 49 minutes
Yields: 12 Muffins
INGREDIENTS
Soaked Fruit Mixture
- ⅓ – ½ cup spiced rum
- ½ – 1 cup mixed dried fruit
- ¼ – ½ cup dark raisins (chopped)
- ¼ – ⅓ cup dry cherries (chopped)
- ¼ – ⅓ cup dry plums (chopped)
- ¼ – ⅓ cup dry blueberries (chopped)
Fruit Cake Muffins
- 1 cup Metta flour
- ⅔ cup olive oil
- ½ cup sugar (sub coconut sugar for natural sugar)
- 2 large eggs (sub any vegan egg replacement and add 1 Tbsp Apple Cider Vinegar)
- ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 ½ baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ – ½ cup sliced almonds
- ¼ – ½ cup chopped pecans (optional)
- ¼ cup orange juice
- ½ Tbsp freshly grated lemon zest or ½ tsp lemon extract
- ½ Tbsp freshly grated orange zest or ½ tsp orange extract (optional)
*Note: Results may vary with the egg substitute and ACV.
INSTRUCTIONS
- The Day Before Baking: Combine the dry fruit in a large mixing bowl. Add the rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 350 degrees F and oil muffin tins or place the paper muffin molds in the tins.
- Cream together the oil and sugar in a large bowl.
- Add the eggs in one at time, stirring after each one. For vegan option, add the egg substitute and Apple Cider Vinegar.
- In a separate bowl, mix together the flour and all the spices, baking powder, baking soda, salt, and soaked dry fruit mixture.
- Slowly add the flour and fruit mixture to the oil/sugar/eggs mixture. Stirring thoroughly each time, to ensure even distribution of the fruit.
- Pour in the almonds and/or pecans and mix well.
- Lastly, pour in the orange juice and mix thoroughly.
- Scoop the batter evenly into the oiled muffins tins (up to 2/3 filled).
- Bake in the oven for 22 – 24 minutes until arisen and an inserted skewer comes out clean. Recommend to check the last few minutes of baking to ensure that the tops of the muffins are not over-browning and if they are, cover the top with a sheet of foil paper for the duration of the baking period.
- Once the muffins are cooled, decorate however you like or not. Here, I’ve decorated the muffins with colored icing. Let the icing cool before serving or store them covered in the refrigerator for up to 6 to 8 weeks.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
