Dairy Free Dark Fruitcake

Directions

Soak Fruit 

1. In a large bowl combine fruit and soak in warm water for 20 minutes. Rinse and strain. Pat dry and set aside. 

Dark Fruitcake 

1. Preheat oven to 300°F (148°C). 
2. In a medium bowl combine Kinnikinnick All Purpose Flour Blend, baking powder and salt. Mix together and set aside. 
3. Cream shortening and dark brown sugar together in a mixing bowl. Slowly add eggs one at a time while continuing to mix. 
4. Add orange zest and juice to creamed mixture alternating with flour mixture. Mix until combined and batter is smooth. 
5. Fold in rinsed fruit and mix until combined. 

Option #1 (Loaf Pans)  

1. Grease two 9" loaf pans (sides and bottoms). Line the bottom of both pans with parchment paper. 
2. Divide batter between both pans. Press batter down slightly with a wet spatula to create flat tops. 
3. To create steam, place a pan of water on the bottom rack of preheated oven.
4. Bake Dark Fruitcake in preheated oven 2 hours. Cover with foil or parchment paper for the last 30 minutes. 
5. Remove from oven and let cool 10 minutes. Remove from pans and finish cooling on baker's rack.

Option #2  (Bundt Pan)

1. Grease a 10" Bundt pan or two 8" Bundt pans (sides and bottoms).
2. Divide batter between both pans. Press batter down slightly with a wet spatula to create flat tops. 
3. To create steam, place a pan of water on the bottom rack of preheated oven.
4. Bake Dark Fruitcake in preheated oven 2 hours. Cover with foil or parchment paper for the last 30 minutes. 
5. Remove from oven and let cool 10 minutes. Invert Bundt pan onto a plate and remove Bundt pan. Finish cooling. 

Optional Decorating 

Apricot Glaze 

1. In a small saucepan heat 1 cup apricot jam and 1 cup water. Bring to a boil. Stir until combined.
2. Remove from heat and let cool slightly.
3. Using a pastry brush, brush a generous layer of apricot glaze over tops and sides of Dark Fruitcake. This will help seal in the moisture and create a shine. Apply a second layer once the first layer has been absorbed.
4. Finish cooling Fruitcake and decorate with Optional fondant or royal icing. 

Fondant  

1. Colour and cut out gluten-free fondant into desired shapes. Use icing sugar and parchment to aid in rolling out. 
2. Dust off excess icing sugar with a pastry or paint brush. 
3. Attach to fruit cake by wetting the back side of fondant pieces and pressing slightly on Dark Fruitcake. 
   

Royal Icing 

1.  In a medium bowl, whip 2 egg whites to soft peak.
2. Slowly add icing sugar 1 cup at a time until desired thickness (approx. 2¼ cups).
3. Drizzle over top of Dark Fruitcake using the back of a spoon or a piping bag. 
4. Let Royal Icing set prior to adding optional decorations. 

Storage 

1. Recommend applying Apricot Glaze prior to storage for both shelf stable and freezer. 
2. Shelf Stable: Tightly wrap Dark Fruitcake with foil and place in a freezer bag to prevent drying out. Dark Fruitcake will last for about 1 month at normal room temperature.
3. Freezer: Tightly wrap Dark Fruitcake with foil and place in a freezer bag to prevent drying out. Dark Fruitcake will maintain best quality for about 12 months. Don't decorate prior to freezing.