WHEAT-FREE MILK-FREE CANDIED FRUIT CAKE

Christmas time and celebratory cakes are here, this crystallized fruit cake can be served at Christmas celebrations and also given as gifts.

And if you're on the team that hates candied fruit, you can use dried fruits of your choice or even use chestnuts and walnuts bites in the dough.

This fluffy crystallized fruit cake is simple and quick to prepare, it is a very aromatic cake with a taste of Christmas.

CHRISTMAS CAKE WITH CANDIED FRUIT

Candied fruits are very popular at Christmas time, especially in recipes for panettone, bolotone and Christmas braids.

They have a firm texture, a sweet and slightly citrusy aroma and go very well with many dessert recipes.

This Christmas cake with candied fruit is made in just a few minutes and with easy-to-find flours.

It has a combination of aromas and spices that will transport you straight to the Christmas table, it's delicious!

BUT I DON'T LIKE CANDIED FRUIT, CAN I SUBSTITUTE IT?

Of course! AndI know that a crystallized fruit cake doesn't appeal to people who don't like berries, but it's super simple to substitute.

See below for some suggestions replacement of crystallized fruits:

• White and black raisins
• Chopped dried apricots and prunes
• Nut and chestnut mix
• Mixed nuts with chocolate pieces
• Sunflower seeds and pumpkin seeds
• Chopped dates
• Dried red fruits

FLUFFY CANDIED FRUIT CAKE

In this gluten-free Christmas cake, you will combine 3 flours to ensure a delicious and fluffy dough.

You will use one of my favorite flour combinations:

• Rice flour
• Oatmeal
• Sweet cassava starch

These flours have a neutral flavor, it will be similar to a cake made with wheat flour.

CANDIED FRUIT CAKE MADE IN A BLENDER

In this Christmas cake recipe with candied fruit you have three options, you can make the cake:

• Whole by hand
• Whole in the blender
• Half in the blender, half by hand

To run the recipe with any of the options you must first mix the wet ingredients and then mix the dry ingredients.

After obtaining a liquid and homogeneous mixture with the wet ingredients, simply mix the dry ingredients and add them little by little.

I chose to process the wet ingredients in the blender and then add them to the mixed dry ingredients.

But you can make the recipe using only a fork or wire whisk or process everything in a blender.

If you choose to make the recipe entirely in the blender, add the dry ingredients one at a time, beat quickly and then add the next one.

Remember to do not process crystallized fruits in the blender, just mix with a spatula.

CANDIED FRUIT CAKE

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On to the review

• Author: icona della cartella
• Full-Time: 50 minutes
• Dividend Yield: 14 slices
• More: Gluten Free

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Description

Very aromatic Christmas cake with candied fruit that is simple to prepare and is fluffy

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Ingredients

Scale 1x2x3x

WET INGREDIENTS

• 3 eggs 
• 1/2 cup of demerara sugar (100 grams)
• 200 ml vegetable milk (I used coconut milk)
• 1/2 cup vegetable oil (120 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.

AROMATIC (OPTIONAL)

• Pinch of salt + 1/2 tsp ground cinnamon + 1/4 tsp ground cloves + 1/4 tsp grated nutmeg
• Zest + Juice of 1 Lemon 
• 1 tablespoon of rum essence (15 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.

DRY INGREDIENTS

• 3/4 l'icona di stampa102 grams)
• 3/4 facebook icona90 grams)
• 3/4 cup sweet cassava starch (90 grams)
• 1 tablespoon baking powder (15 grams)

FLAVOR

• 1 cup of crystallized fruit (150 g)

COVERAGE

• 200 ml of vegetable milk (I used brunette)
• 2 tablespoons of cornstarch (20 grams) dissolved in 2 tablespoons of water (30 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 1/4 cup demerara sugar (50 grams)
• 1 teaspoon of rum essence (5 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 1/2 cup of crystallized fruit (75 g)

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Instructions

1. Grease a 23 cm diameter mold with hole in the middle with a little oil and sprinkle rice flour.
2. Fatti a mano Brasiliano.
3. Process all wet ingredients in a blender until smooth. liquid and smooth dough.
4. Mix the dry ingredients in a bowl, except for the yeast.
5. Add the processed wet ingredients over the mixed dry ingredients and stir until combined. uniform mass.
6. Add the crystallized fruits, stir and then finish the dough with the baking powder.
7. Transfer the dough to the previously greased pan and bake in preheated oven at 180ºC for approximately 25-30 minutes or until you do the toothpick test and it comes out clean.
8. Let the cake cool before unmolding.

COVERAGE

1. In a small saucepan, mix all the ingredients except the rum essence.
2. Turn on low heat and stir constantly until thickenedr.
3. Finish with rum essence and then place on top of the unmolded cake.
4. Decorate with candied fruit.

Notes

• The aromatic ingredients are optional, you can substitute or exclude them from the recipe.
• Rum essence can be replaced by panettone essence for an even more Christmassy flavoror even vanilla essence.
• You can replace the crystallized fruits with dried fruits, nuts, chestnuts, chocolate, etc.
• The topping is optional, I used nut milk because I had run out of coconut milk and so it had a more beige color, if you use a whiter milk, it will look more aesthetically pleasing.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pane
• Method: Roasted
• Cuisine: Christmas

Nutrition

• Serving Size: 14 slices
• Calories: 263
• Suck: 16.9 g
• Sodium: 40.80 mg
• Fat: 12.2 g
• Saturated Fat: 4.2 g
• Unsaturated Fat: 7.4 g
• - Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1.3 g
• Protein: 3.3 g
• Cholesterol: 39.9 mg

DURABILITY AND STORAGE OF CHRISTMAS FRUIT CAKE

This candied fruit cake recipe lasts for a few 2 or 3 days outside the refrigerator, but remember that in extremely hot climates it can spoil more quickly.

If you want to increase the durability just keep the refrigerated cake, in the fridge it lasts about 5 days.

Remember that when refrigerated the cake becomes a little firmer.

But to make it softer again, just heat it for a few seconds in the microwave or leave it at room temperature for a few minutes.

SEE OTHER CHRISTMAS CAKE RECIPES

• Fit King Cake

• Christmas cake

• Fruit Bolotone

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I hope you enjoyed this candied fruit cake recipe and that you make it often at home!

When you make this Christmas cake at home, tell me what you think by leaving a comment below.

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