I love fruitcake. It is another treat that is not universally loved in my family. A few years ago, my mother and I decided not to bake it at Christmas and to focus instead on more popular desserts. Then, later, after all the Christmas baking is long forgotten, we can make and really enjoy this treat.
Gluten-free fruitcake holds up fairly well. Because of the strong flavour of the batter and the way it’s loaded with nuts and fruit, you don’t need a large piece. This means there are fewer, um, “structural issues” than there would be if you needed to cut larger slices. We make a dark fruitcake from a recipe in Edna Staebler’s Food That Really Schmecks. It has molasses, cinnamon, cloves and nutmeg.
This is, of course, also an excellent breakfast cake. In case you were wondering…
A Flour By Any Other Name 
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