Fruit Cake - Nut Free, Gluten Free, Egg Free

A holiday classic that often gets a bad rap. By adapting it to your tastes, you can make something delicious! We were inspired by a recipe from Ricardo for this allergen-free fruit cake.

Substitutions

The recipe suggests some dried fruits, but you can substitute them for whatever your family prefers. Dare to try some exotic dried fruits if you're feeling adventurous. Papaya, mango, and pineapple would work great. You can also substitute orange juice or lemon juice for the rum. For fat, use margarine or coconut oil.

Preparation time: 40 minutes
Cooking time: 1 hour
Servings: 30

Ingredients

• 2 cups of preserved lemon flour
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup cooled coconut oil
• 1 1/4 cups packed brown sugar
• 5 tbsp chia seeds in 1 cup water (substitute for 5 eggs)
• 1/2 cup dark rum + 1/4 cup for soaking
• 1/2 cup molasses
• 2 cups golden raisins
• 1 1/4 cups candied fruit peel, diced
• 1 1/4 cups pitted dates, diced
• 1 cup raisins (Corinthian or Sultana)
• 1 cup mixed red and green candied cherries
• 1/2 cup dried bananas, mashed
• 1/2 cup mixed dried fruit of your choice (cranberries, blueberries, cherries, figs, apricots)

Preparation

1. Place the rack in the center of the oven.
2. Preheat oven to (300°F).
3. Line two loaf pans with parchment paper (leaving enough to hang over two sides to make unmolding easier). Oil the two sides not covered with parchment paper.
4. In a measuring cup, mix chia seeds into warm water and let sit until mixture thickens.
5. In a bowl, mix the flour, spices, baking soda, baking powder and salt. Set aside.
6. In another bowl, cream the coconut oil with the brown sugar using an electric mixer.
7. Add the chia seed mixture and beat until combined.
8. On low speed, add the flour mixture. Alternate with the rum and molasses.
9. Transfer the mixture to a large bowl. Add the dried fruit, stirring for 5 minutes with a teaspoon.
10. Divide the dough into the molds.
11. Bake for 1 hour 30 minutes to 2 hours (depending on the size of your molds) until a toothpick inserted in the center of the dough comes out clean.
12. When it comes out of the oven, sprinkle the cake with the remaining rum (optional).
13. Cover cakes with foil and let rest on a rack for 10 to 12 hours.
14. Unmold.
15. Serve in thin slices. (You can place the cake in the freezer for a while to make cutting easier.

Conservation

If you prepare this recipe in advance, you can freeze it very well. In the morning before your meal, simply take the cake out of the freezer. To keep it better, wrap each cake in parchment paper, then in aluminum foil.