There are fruit cake jokes aplenty, but you’ll be too busy eating this one to tell any this season!
This bread is rich and flavorful. The assortment of dried fruits results in a tasty, healthful, colorful yeast bread that is wonderfully moist. I bake it in a Bundt pan so the slices are absolutely lovely. You could just as easily make this is in a large tube pan or a 9 x 5 loaf pan if you don’t own a Bundt pan. It will take longer to bake in the loaf pan and it is essential that you test doneness using an instant read thermometer.
Brandied Fruit bread
One large Bundt cake // one large tube pan // one large 9 x 5 loaf
- ½ cup dried currants
- ½ cup golden raisins
- ¼ cup dried cherries
- ¼ cup chopped dried apricots
- 1/3 cup brandy or rum
- 2 ¼ teaspoons dried active yeast
- 2 teaspoons sugar
- 1 cup almond milk heated to 110° (you can use regular milk or rice milk as well)
- 80 g or ¾ cup of sorghum flour
- 80 g or ½ cup of potato starch
- 80 g or two thirds of cup millet flour
- 62 g or one half of cup tapioca flour
- 64 g or ½ cup cornstarch
- 1 ½ teaspoons xanthan gum
- ½ teaspoon salt
- 1 tablespoon EnerG egg replacer mixed into ¼ cup very warm water (or two eggs if you can eat eggs)
- 90 g or 7 tablespoons coconut oil, melted and cooled (or one stick of butter, melted and cooled if you can eat dairy)
- ½ cup brown sugar
- ½ teaspoon vanilla
- ½ cup slivered blanched almonds
- Oil for oiling pan
- Sweet rice flour for dusting pan
- Combine dried currants, raisins, dried cherries, dried apricots, and brandy or rum in a mixing bowl. Toss well and allow the fruit to macerate for at least six hours or preferably overnight.
- Oil the inside of a Bundt pan or large tube pan with cooking oil. Either use a scrunched up paper towel or a pastry brush. Shake sweet rice flour gently over oiled pan. Rotate pan until inside is lightly dusted. Turn upside down and shake hard over kitchen sink to get rid of excess white rice flour.
- Combine the yeast, sugar and warmed almond milk in the bowl of a stand mixer fitted with the paddle attachment and mix well. Set aside for about 10 minutes while the yeast proofs. Combine the sorghum flour, potato starch, millet flour, tapioca flour, cornstarch, xanthan gum, and salt in a deep mixing bowl and whisk well. Reserve ¼ cup of this dry mixture.
- When the yeast looks frothy add the egg replacer mixture, melted coconut oil, Brown sugar and vanilla and mix well. Add the dry ingredients and beat at medium speed until combined. If possible switch to the balloon whisk attachment. Increase the speed to high and beat the dough for 3 to 5 minutes or until it has the consistency of thick but still pourable cake batter.
- Drain the dried fruit. Sprinkle the reserved flour mixture over the fruit and stir to coat fruit. Add fruit and almonds to the batter and mix until combined.
- Scrape the dough into the prepared pan, smooth the top with a rubber spatula dipped in water, and cover the pan with a sheet of oiled plastic wrap. Allow the bread to rise in a warm place for 40 to 50 minutes or until it has risen.
- Tip: I create a warm place in my kitchen for rising yeast doughs by turning my oven to 200° for five minutes and turning the oven off. I suggest you use a kitchen timer so that you don’t make the oven too hot. Think of it this way, yeast dough likes to be in Maui. In Seattle most of the year the only place to feel like Maui is in a slightly heated oven. This also cuts down on drafts. Once the bread has risen, remove it gently from the oven and place it carefully on your counter. Now you can bring your oven to temperature to bake your bread. In this case bring it to 350°. (Before & After photos above)
- Once oven is at 350° place bread on a low rack in your oven. After 30 minutes cover the loaf loosely with aluminum foil. Then continue baking the bread until it is golden brown top is firm and the internal temperature has reached 200° on an instant read thermometer. Altogether this should take about 55 minutes. (Longer for the 9 x 5 loaf pan).
- Allow bread to cool in pan on cooling rack for 10 to 15 minutes. Run spatula around the rim and invert onto a cooling rack to cool completely.
Recipe adapted by Shari Roberts from Gluten-free Bread.