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Christmas Fruitcake

Reviewed: Nov. 18, 2012
I might be reviewing this recipe prematurely because it's only been out of the oven for an hour, but this is my first attempt at making fruitcake and I'm quite excited about it. Disclaimer! I love this recipe, even though I made some modifications. First, I think you really can use any fruit you want for this recipe. Although I'm sure the original is delicious exactly as it is, it's probably safe to use whatever fruit you have. I used: Candied citron, Currants, Dried papaya (instead of mango), Prunes (instead of cherries due to a food allergy), and Figs (because I had them). I also doubled the recipe. And, to add insult to injury, I made this recipe gluten free. SORRY! For gluten-free, here's my modification (and it worked GREAT!) . Instead of the all purpose flour, I used (remember I doubled the recipe!) 1/4 cup sweet rice flour (Mochiko sweet rice flour) and 3/4 cup Bob's Red Mill gluten-free all purpose flour plus 1 tsp xanthan gum. The cake rose nicely and since I was bad and had a little nibble already, I can say the flavor is wonderful. My cake doesn't look very much like the ones posted. Mine is much darker, so I wonder if my changes were a bit too much, or if I made a mistake somewhere along the way. It's fine though, I think it's perfect. For a more cake-like consistency, I might add an additional 1/4 cup of sorghum flour, but I'm pretty new to gluten-free baking too so someone with more experience might want to comment. Thank you for the yummy recipe!
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