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Fruit and Nut Cake

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.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
Servings 6

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.
Keyword Christmas cake, Festive Cake, Fruit and Nut Cake, Gluten Free Baking, Gluten Free Cake