This raw gluten-free fruitcake recipe and article was contributed by Fit Fare and Terilynn Epperson – In the spirit of the holiday season, let’s learn fun facts about Fruitcakes:
- In ancient Egypt, fruit cake was considered an essential food for the afterlife, demonstrating both wealth and respect.
- In the 1700s, Europeans baked a ceremonial fruitcake at the end of the nut harvest. It was saved and eaten the following year, in hopes of another successful crop.
- Considered “sinfully rich” in the early 18th century, fruitcakes were outlawed throughout Continental Europe.
- It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow so they will dream of the person they will marry.
- Johnny Carson once joked, “There’s only one fruitcake in the U.S., and it’s passed around year after year from family to family.
- On January 5, 2008, Manitou Springs Colorado hosts its 13th annual Great Fruitcake Toss.
Special Diet Notes: Raw Gluten-Free Fruitcake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- ¼ cup agave nectar
- ¼ cup water
- ¼ cup dried apricots, chopped into small pieces
- ¼ cup dried pineapples, chopped into small pieces
- ¼ cup dried cherries
- ¼ cup golden raisins
- 4 cups walnuts
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- 1 cup dates
- In a large bowl, whisk agave nectar and water together. Add all of dried fruit into bowl. Let set for one to two hours or until the fruit softens.
- In a food processor, combine walnuts, seasonings and sea salt. Add dates and continue to mix until you acheive a sticky dough.
- Transfer the walnut dough to a large bowl. Fold in the soaked fruit until distributed throughout the dough.
- Shape the fruitcake in a 5-inch round or square or however you choose. Have fun with it!