Back around Christmas time, I took it into my head to make a fruitcake. Well, several fruitcakes, actually. I hadn't made fruitcake in years but I decided I wanted to try something different -- a gluten-free, no bake fruitcake which was sort of a combination of recipes I'd collected over the years.
I concocted this interesting creation and, much to my surprise, it turned out very tasty, very easy to make and it has gotten high marks from the people who tried it. I actually should pay tribute to one of my favorite on-line businesses, NutsOnline, which I have raved about before. Most of the ingredients came from them. I made 5 1-lb. fruitcakes with enough left over for some tasting while I waited for it to ripen.
Belated Chocolate Fruitcake (no bake, gluten-free)
You will need:
1 lb. glazed cherries
1 lb. glazed mixed peel
1 lb. pitted dates
1 lb. chopped walnuts
1 lb. pecan meal
2-14 oz. cans sweetened condensed milk
4-3.5 oz. 85% cacao chocolate bars
1/2 cup Captain Morgans Spiced Rum
cinnamon, cloves, nutmeg, ginger, all spice
Combine the dates and the walnuts in a bowl and pour the rum over them. Toss and let sit over night.
Empty the sweetened condensed milk into a saucepan and warm through. Add the chocolate and allow it to melt. Stir in spices to taste (I used 2 t. cinnamon, about 1 tsp. ginger, 1/2 to 3/4 tsp. of the rest.) and allow the spices to dissolve and mix well.
Add the cherries and peel to the dates and nuts. You could add 1 lb. glazed pineapple if you like. Toss everything until well combined. Stir the pecan meal into the chocolate mixture until well combined then pour over the rest of the fruit. Mix well and pack tightly into 1 lb. pans lined with wax paper. Chill well and let it ripen in the refrigerator for a week before serving.
That's all there is to it and, trust me, it is yummy -- especially if you like fruitcake for Easter.
Thanks for reading.