1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
3/4 cup apple juice
1 tablespoon unsulphured molasses
1 1/3 cups brown rice flour
2 tablespoons tapioca starch
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten
Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.
Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.
Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.
Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.
Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 65 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.
Non gluten-free fruitcake recipe