Used with permission from Anne Wraggett.
This recipe can take endless variation in the fruits and nuts and any GF flour mix will likely work since flour is such a small component of the recipe.
I normally double this recipe, but I am guessing that this quantity will make two large loaf pans.
The doubled recipe makes 2-8×4 loaf pans, 3-5×3 mini loaf pans, 12 muffins, and 1 large round (4 lb.) cake.
This recipe came from a friend of my mother along with the instruction that this cake need not “age” as most fruitcakes should. My parents baked it for my wedding cake.
Wet ingredients including sugar:
Fruits and nuts: