Fruit and nut cake or last minute Christmas cake recipe. This gluten free cake is without candied citrus or heavy dried fruit. A quick and festive recipe features pistachios, cranberries, cherries, and white chocolate for a modern twist on the holiday classic. There is also crushed pineapple, for an extra delicious flavour and moistness. These celiac safe cakes are perfect for gifting or enjoying in mini portions!
The addition of spices like cinnamon, nutmeg, along with dried cranberries, introduces the familiar flavours of Christmas and adds moisture and texture to the cakes. These tweaks will make the cake feel festive and fit right in with holiday baking traditions! Fruit and nut cake that is not necessarily a Christmas bake, and I will be making these at any time of the year.
Step by Step instructions For Fruit and Nut Cake
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing gluten free flour. Here is the link to the scale that I use, and there are many great options for kitchen scales.
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini Bundt pan, loaf pan or muffin pan with butter and dust with brown rice flour.
2. Mix dry ingredients: In a medium bowl, combine the flour, ground pistachios, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Mix wet ingredients: In a separate bowl, whisk together the sugar, eggs, milk, and oil
4. Combine and fold: Gradually mix the dry ingredients into the wet until just combined. Fold in the chopped white chocolate, dried cranberries, and pineapple.
5. Fill the molds: Divide the batter evenly among the six cavities, filling each about 3/4 full.
6. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Glaze and decorate: Once cooled, drizzle the melted white chocolate over each cake. Garnish with edible glitter if desired for that extra sparkle.
Serving & Storing Fruit and Nut Cake
Slice and serve immediately, or wrap in festive parchment for gifting. This cake keeps well in an airtight container for up to 5 days.
Why This Recipe Works
Quick to make with simple pantry staples.
No candied citrus—just fresh, vibrant flavors.
Perfectly festive with nuts, dried fruits, and white chocolate.
Fruit and Nut Cake
Equipment
- 1 Bundtlette cake pan – 6 Cavity Loaf Pan or Muffin pan
Ingredients
- 70 g millet flour
- 40 g tapioca starch
- 45 g sorghum flour
- 30 g finely ground pistachios plus extra whole pistachios for garnish
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 5 g psyllium husk powder
- 60 g brown sugar
- 40 g granulated sugar
- 2 large eggs
- 95 ml milk or plant-based alternative
- 70 g olive oil
- 50 g white chocolate chopped
- 50 g dried cranberries
- 50 g dried cherries or your favourite dried fruit
- 50 g pineapple
For the Glaze
- 100 g white chocolate melted
- 1 tsp coconut oil
- 1-2 tsp milk to thin, if needed
Instructions
- Preheat the oven to 350°F (177°C. Grease and lightly flour your six-hole Nordic Bundt pan. Alternatively bake in a loaf pan or muffin pan.
- In a small food processor grind the pistachios into flour.
- In a medium bowl, combine the flour, ground pistachios, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the sugar, eggs, milk, and oil
- Gradually mix the dry ingredients into the wet until just combined. Fold in the chopped white chocolate, dried cranberries, and pineappple
- Fill the molds: Divide the batter evenly among the six cavities, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Glaze
- Melt the chocolate and coconut oil in the microwave in 20 second increments, stirring each time. Add a little milk to thin the glaze if needed.
- Once cooled, drizzle the melted white chocolate over each cake.
Be the first to comment