Friday, December 21, 2012

Yule Fruit Cake

Blessed Yule Everyone,

I am sorry I haven't posted in a long time. this past year has been a very busy one for me. I planned a wedding, got a job, got married, went on a honeymoon, got promoted in my job to assistant manager, worked more hours, got promoted to Manager and moved to a different store (45 minute commute) and I have been super busy with the holidays. But I am back today to post my Homemade Fruit Cake Recipe for this special Yule blog post.

This Fruitcake is Gluten Free, Vegan, and Refined Sugar Free, and it stays moist. I don't know how long it lasts after baking because it doesn't stick around my house very long. The longest I have had any fruitcake left was three days, and it was a small piece left that I snatched for breakfast. Still moist and delicious!
Plus it's really easy to make.

Kat's Yule Fruit Cake
Wet Ingredients:

  • 2 Cups Unsweetened Mixed Dried Fruits (I used Raisins, Golden Raisins, Cranberries, Cherries, and Prunes)
  • 1/4 Cup Agave Nectar (Can substitute with Maple Syrup)
  • 3/4 Cup Unsweetened Applesauce
  • 1/2 Cup Chopped Pineapple with Juice 
  • 1 Tsp Vanilla Extract 

Dry Ingredients: 
  • 1-1/2 Cups Bob’s Red Mill Gluten Free all-purpose flour (or your favorite GF flour blend)
  • 1/2 Tsp Baking Powder (Gluten Free)
  • 1 Tsp Baking Soda
  • 1 Tsp Sea Salt (Can substitute with table salt)
  • 2 Tsp Ground Cinnamon
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Allspice
  • 1 Tsp Xanthan Gum
Optional Ingredients:
  • Nuts to decorate the top (I used whole Almonds) 
  • Dried Fruits (Preferably cherries or prunes so you can decorate the top) 
  1. Preheat oven to 350 degrees F.
  2. Mix all wet ingredients in a large bowl.
  3. Let it sit for at least 1/2 hour so the dried fruits can soften a little. If you have really dry fruit you may need to let the mixture sit longer to soften it a little bit. 
  4. Sift all dry ingredients into the wet, stirring to combine.
  5. Grease a loaf pan with non-stick spray.
  6. Pour or spoon the batter into the loaf pan and smooth down with the back of the spoon.
  7. Decorate the top with some fruit and nuts if desired.
  8. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  9. Let sit in the loaf pan for 10 minutes before removing, then remove and let it finish cooling on a wire rack.  
  10. Once cooled you can slice it and enjoy plain or spread on some jam, peanut butter, or buttery spread.  Enjoy! 

Blessed Yule and Happy Solstice!


  1. Nice to have a blog post from you again! Looks yummy. Solstice blessings to you!

    1. Thank you so much. I hope to be able to post more often, but I have to settle into my job first. Blessed Yule