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Grain Free Fruitcake

Yields1 Serving

Grain Free Fruitcake

 ½ cup white wine
 ¼ cup sherry
 ½ cup dried cranberries
 ½ cup raisins
 ½ cup chopped dried apricots
 ¼ cup candied ginger
Dry Ingredients
 ½ package of any California Country Gal baking mix, about 1 1/2 cups
 Sweetener to equal 1 cup sugar (I used 1/2 cup erythritol and 1/2 teaspoon pure monk fruit)
 1 tsp cinnamon
 ½ tsp allspice
 ½ tsp nutmeg
 ½ tsp cloves
 ½ cup pecans
 ½ cup pistachios or walnuts
Blender Ingredients
 1 cup eggs (about 5 large)
 1 thin-skinned orange, roughly chopped, with skin
 1 medium-sized banana
 1 tsp lemon juice
 1 tbsp vanilla extract
 1 tsp almond extract

In a small saucepan, combine the liquids, add the fruit and warm on the stove. Cover and let set for an hour.


Preheat oven to 375­°


Coat a loaf pan (about 5 x 8 inch) with coconut oil or ghee.


In a medium-sized bowl, whisk together the Dry Ingredients.


Add the Blender Ingredients to your blender... blend until mostly smooth, about 40 seconds.


Stir the Blender Ingredients and the Fruit Mixture with the liquids into your Dry Ingredients.
*Stir until well mixed.


Pour the batter into the prepared loaf pan and place on the middle rack of the oven.
Reduce the heat to 350°.


Bake until a toothpick inserted in the middle comes out clean, about 50-55 minutes.


Cover with foil or parchment paper if it begins to brown too much, as ovens vary.