Special Christmas Candy Cake (Fruitcake)

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Special Christmas Candy Cake (Fruitcake)

Source: Adapted to gf from Silver Hills Cookbook

 

*This is delicious!*

 

1 1/2 c. brown sugar or honey (or alternative vegan liquid sweetener)

3 c. gluten free flour blend of choice

1 tsp salt

2 c. flax seed jell

1 Tbsp vanilla

2 tsp almond

3 c. or 1 lb of currants

4c. or 1 lb of chopped dates

3 1/2 c. or 1 lb cherries

3 c. or 1 lb raisins

3 c. or 1 lb dried pineapple

3 c. or 1lb walnuts or almonds

3 c. or 1 lb dried papaya

 

Mix first six ingredients to make batter. Work in remaining ingred.

gently with your hands. Heap into four 7 inch loaf pans prepared as

follows: cut grocery bags to fit pans and grease well. Bake at 300

for 1 hour, covered lightly with aluminum foil and then

10-20 mins uncovered. Remove from oven. Peel off liner as soon as

cool enough to handle. Let cool. Wrap in waxed paper, then aluminum

foil and refridgerate. Keeps all year!

 

Note: for the lb of cherries, drizzle some liquid sweetener on frozen

or canned cherries and slow cook for several hours until cooked down

but not hard and dry. Or bake in the oven in a glass dish at 250. You

may also used dried cherries. If you don't have dried pineapple

fix like the cherries.

 

Use a vary of dried fruit according to your family likes and dislikes!