Kristi's Gluten Free Fruit Cake Cakelets Recipe

Name: Kristi's Gluten Free Fruit Cake Cakelets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 ounces sorghum flour; 1 ounce almond meal; 1 12 ounces potato starch; 6 14 ounces raw sugar; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon xanthan gum; 3 jumbo eggs; ¼ cup applesauce; ¼ cup molasses; 1 ½ teaspoons vanilla; ½ teaspoon lemon extract; ½ teaspoon allspice; ½ teaspoon nutmeg; ¼ teaspoon cardamom; ½ teaspoon cinnamon; ¼ teaspoon fresh coarse ground black pepper; ¼ teaspoon Mexican chili powder; 8 ounces nuts, bits; 2 cups dried fruit; 2 cinnamon sticks, 5 inches and broken in two; ¼ cup dried lemon peel; ¼ cup dried orange peel; apple juice (to cover)

Servings: persons

1 12 ounces sorghum flour
1 ounce almond meal
1 12 ounces potato starch
6 14 ounces raw sugar
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon xanthan gum
3 jumbo eggs
¼ cup applesauce
¼ cup molasses
1 ½ teaspoons vanilla
½ teaspoon lemon extract
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon cardamom
½ teaspoon cinnamon
¼ teaspoon fresh coarse ground black pepper
¼ teaspoon Mexican chili powder
8 ounces nuts, bits
2 cups dried fruit
2 cinnamon sticks, 5 inches and broken in two
¼ cup dried lemon peel
¼ cup dried orange peel
apple juice (to cover)

1
The night before you want to bake, chop your dried fruit coarsely and put into a dish.
2
Add lemon and orange peel.
3
Put enough apple juice in said dish to cover everything.
4
Break your cinnamon stick in two and toss it in to the juice/fruit mix.
5
Cover and let stand up to 24 hours.
6
In the bowl of your stand mixer, put all the dry ingredients and the sugar (except the spices).
7
Turn mixer on low to fluff the flours.
8
Add eggs, one at a time, and mix until fully integrated.
9
Add applesauce and molasses.
10
Mix.
11
Add your spices and extracts.
12
Mix.
13
This would be where you should taste it for spice adjustment.
14
Preheat your oven to 300F Using a tablespoon or other smallish scoop, fish out 12 ounces of rehydrated fruit (some juice is ok, too), stirring as you add it.
15
Add nuts and stir.
16
If you've added so much stuff you don't think it will all mix, you've got it right!
17
:) Make sure you stir this part by hand or you'll break your fruits and nuts up and your fruitcake will be sorta -- well, sorta pathetic.
18
Allow batter to stand 10-15 minutes to fully hydrate.
19
Spoon into square molds that are approximately 2 1/2 x 1 1/2 x 1 and bake for 45 minutes.
20
Allow a little room for rising.
21
It should fill 9-10 square cakelet molds.
22
Turn cakelets out onto a cooling rack to cool.
23
When cooled completely, wrap in cellophane and allow to mellow for at least 24 hours in a cool, dry and dark place.
24
:) Enjoy!
25
:).

990

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 12 ounces sorghum flour, 1 ounce almond meal, 1 12 ounces potato starch, 6 14 ounces raw sugar, and more.

Yes, Kristi's Gluten Free Fruit Cake Cakelets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kristi's Gluten Free Fruit Cake Cakelets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions