Christmas fruitcake you either love it or hate it! I love Christmas fruitcake! I would have preferred to just buy one, but had no luck finding gluten-free versions, so I had to make one.

I think this one is quite tasty! I decided on a dark fruitcake which means that it is made with molasses. My reason for a dark over light cake is that I read that molasses is supposed to be good for you. If you look on the internet you can find many articles discussing its benefits. Now, I don’t know if they are all true, but it is supposed to have antioxidants, minerals, and B vitamins, so why not give it a go!

I made a 10 inch in diameter cake using a spring form cake pan, but in the future I think I would divide the batter into smaller pans, so that I could freeze some. But, if you are having lots of company, one cake is quite impressive. This cake is loaded with calories and super heavy, but it is mainly fruit, so must be healthy, right?!

I used premade store bought marzipan and fondant, because I like anything that makes my life a bit easier. I did enjoy making and decorating this cake, but I’m still on the lookout for a premade one I can buy.

Do you like Christmas fruitcake? Do you make your own or buy? Please share your Christmas fruitcake stories with me. The recipe below is adapted from an old family recipe.

Gluten-Free Fruitcake

Ingredients

Makes one 10 inch diameter cake. Or you can divide it into smaller pans. Feel free to substitute the fruits for ones you like.

• 1 cup white sugar
• 1 cup butter
• 5 eggs
• ½ cup molasses
• 2 teaspoons baking soda)
• 2 teaspoons vanilla
• 2 cups gluten-free flour of your choice
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• 1 teaspoon cinnamon
• 1 pound raisons, washed and dried
• 1 pound currants, washed and dried
• 1/2 pound dates, chopped
• 1/2 pound citron peel
• 1/2 pound cherries, chopped
• 1/2 pound walnuts, chopped (feel free to substitute with your favorite nut.)

Preparation

1. Cream butter, add sugar gradually then add the eggs one at a time, beat until light and fluffy.
2. Add the molasses and vanilla. Beat until combined.
3. Mix in your dry ingredients until well combined.
4. Then add the dried fruit and nuts and mix by hand.
5. Line your cake tin(s) with greased parchment paper. (the bottom and sides)
6. Bake in a preheated 250 F oven for about 3 hours, until a skewer comes out clean. If making smaller cakes do shorten the baking time.
7. It is a good idea to keep a pan of water in the oven for about half the baking time. This helps keep the cake moist.
8. Check once and awhile to make sure it doesn’t burn. If browning to quickly cover loosely with tin foil.
9. Let cool and leave to mature. I leave mine wrapped in the fridge for about a week before decorating. Now you can eat the cake just as it is or decorate with marzipan and/or fondant.

If not using marzipan then I would decorate the top in a pretty pattern with some nuts and glazed fruit before baking.

If topping with marzipan do turn the cake upside down, and this gives you a nice flat surface to work with. Before putting your rolled out marzipan on your cake, do fill any indentations with some marzipan to make it as flat as possible on both the top and sides. This gives a nicer finished cake. You can stop here, or add fondant to decorate. I have never been able to successfully make fondant, so I buy mine. Just follow the instructions on your packet and have fun! I took inspirations from some old Christmas cards. Let the cake dry for a day in a cool place, and then I always keep mine in the refrigerator, unwrapped.

Why do we eat fruitcake at Christmas and weddings? I’m not really sure, but after some research it seems because its tradition, and it was a good way to preserve and use fruits before refrigeration.

Serve and enjoy!