This Gluten Free Holiday Brandied Tiger Nut Fruit Cake will be the pièce de résistance of your Holiday table!
Properly preserved, fruit cakes can be stored for many years – some stories we’ve heard have boasted serving 100 year old fruit cake.
Gluten Free Holiday Brandied Tiger Nut Fruit Cake:
In this recipe, we’re using Organic Tiger Nuts Flour, which is an organic, nut-free & gluten-free alternative to all-purpose flour. It is a light flour, which has a lovely, almost coconut-like flavor, in our opinion. The flour is super versatile, not only when baking, but for any of your flour needs.
Review Show: Organic Tiger Nuts Flour
Tiger nuts aren’t nuts at all – they are little tubers that grow under the ground, like potatoes or carrots do – making them perfect for those with nut allergies. Not only that, tiger nuts are full of vitamins & minerals, and are perfect for most diets.
Cooking Show: Why Are Tiger Nuts Paleo Perfect?
Type: Cake Recipe
Prep Time: 45 minutes
Bake Time: ~ 1 1/2 hours at 325 degrees F
Yield: 2 – 5 x 8 inch cake pans or 1 angel cake or bundt pan
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
Cooking Show: Gluten Free Holiday Brandied Tiger Nut Fruit Cake
- 3 cups tiger nut flour – I use Organic Tiger Nuts Flour; sifted
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1 tsp ground nutmeg
- 1/2 tsp ground mace
- 1/4 tsp salt
- 3/4 cup golden raisins
- 1/4 cup dark raisins
- 2 1/2 cups assorted dried fruit and/or candied fruit
- 1/4 cup candied ginger
- 1/2 cup red & green candied cherries – or gumdrops or other candies of your choice
- 1 cup dried dates – pitted & chopped
- 1/2 cup currants
- 1 cup butter – softened
- 1 cup brown sugar – packed
- 6 egg yolks
- 1/2 tsp vanilla extract
- 1/2 cup molasses
- 1/2 cup brandy – or: prune juice, dark grape juice
- 3/4 cup of citrus juices + pulps – juice of lemon, lime, orange or any other citrus desired
- 1/2 cup brandy or juice – as you desire to be poured over the cool cake over 1 – 2 separate days, 1/4 cup each day
- Preheat oven to 375 degrees F.
- Prepare two well-greased loaf baking pans with parchment paper.
- Add sifted tiger nut flour into a large mixing bowl, and sift baking soda, baking powder & spices into the bowl. Stir well & set aside.
- In a large mixing bowl, cream butter, add brown sugar & continue to cream mixture.
- Beat in egg yolks, one at a time, and add vanilla extract.
- Note: Be sure to scrape down sides of bowl.
- Stir in brandy, until well combined.
- Add the citrus juices to the mixture, and continue to stir.
- Stir in the molasses, and scrape down the sides of the bowl to make sure everything is well combined. Set aside.
- Into the bowl of dried ingredients, stir in the dried fruits – ginger, citron, candied cherries, dates, currants & raisins, assorted candied fruit – making sure all surfaces are covered by the floury mixture.
- Note: It is a good idea to use your hands to ensure all ingredients are combined.
- In a separate clean bowl, including clean beaters, beat the egg whites until light and frothy. Halfway through beating egg whites, add brown sugar & cream of tartar, and continue beating until peaks are formed, but they are not so stiff that they are dry.
- Add about half of the wet mixture at a time to the dry ingredients, stirring to mix well.
- Fold the beaten egg whites into the ingredients in the mixing bowl containing the wet & dry ingredients.
- Pour batter into prepared pans spreading batter evenly.
- Note: A bundt or angel cake pan, prepared in the same way as these loaf pans, would be acceptable.
- Prepare a bain-marie & place on the bottom rack of the oven.
- Reduce the oven temperature to 325 degrees F, and bake for about 1 1/2 hours, or until a skewer inserted in the center comes out clean. Check the cakes at 1 hour, and be sure your bain-marie still has water in it.
- Note: It would be best to place greased parchment tents over the cakes while baking to keep the cakes from burning.
- Remove cakes from oven, and allow to cool completely on a wire rack, for at least 1 hour.
- Gently, remove cakes from baking pans to cool for another hour, leaving parchment around them.
- When completely cool, remove parchment paper and transfer cakes to separate suitable, waterproof containers.
- Skewer cakes all over the top. Pour about 1/4 cup brandy, or liquid of your choice, over the cakes & allow the brandy to soak in. Cover with a clean linen, or cotton tea towel. Let stand over night.
- The next day, add another 1/4 cup of brandy or more, to the cake & allow to soak in.
- 6 – 10 hours later, you will likely be able to cut your cake & serve. However, it is actually best to pack the cake in icing sugar, and allow to age at least 1 month and preferably longer. These cakes can be stored this way for years.
- Your cakes can be iced just before serving, or it is wonderful to cover with fondant, prior to serving.
A Gluten Free Holiday Brandied Tiger Nut Fruit Cake takes some organization, some great ingredients & a lot of love – and it’s all worth it in the end.
Tiger Nuts Products are available online:
Playlist: Tiger Nuts Recipes + Reviews
Playlist: Cake Recipes + Reviews
- How to Bake Dark & Delicious Holiday Fruit Cake
- How to Bake Dark Brandied Christmas Fruitcake
- How to Bake Gluten Free Tiger Nut Date Squares + Video
- Gluten Free Holiday Tiger Nut Shortbread Cookies + Video
- How to Bake a Winter Spice Cake