Let’s Clear the Air About That Cake
A gluten-free Fruit and Nut Cake that’s packed with boozy dried fruit, crunchy nuts, and just enough batter to hold it all together. And no, this isn’t your aunt’s doorstop of a fruitcake—we’re rewriting the narrative here.
I know what you’re thinking. Fruitcake? Really? Bold move. But before you click away and go find a cookie recipe, hear me out. This isn’t your standard rubbery block wrapped in cellophane that shows up uninvited at Christmas.
This is fruit and nut cake—notice the branding pivot? It’s a love letter to the fruitcake of my childhood, made infinitely better. My parents both worked at McKenzie’s Bakery in New Orleans (locals, you know), and let’s just say the fruitcake there didn’t need a rebrand. It was good. Like, people-went-out-of-their-way-for-it good. And when my dad made it at home, I’m convinced he doubled the fruit just for us kids.
So yes, I have a soft spot for fruitcake. But I also have standards. This version is gluten-free (hi, oat flour), soaked in peach brandy (hi, Dad), and unapologetically loaded with fruit and nuts. Minimal batter. Maximum nostalgia.
Why this Recipe Works
• Gluten-Free and Proud – Made with oat flour and tapioca, it’s tender, not dry, and safe for your GF friends.
• Boozy Fruit = Better Fruit – Soaked for 24 hours in peach brandy, the fruit gets plump, rich, and flavorful.
• The Ratio is on Purpose – There’s more fruit and nut than batter. That’s the point. This cake isn’t filler.
• Tartine Roots, But Personal – Adapted from Tartine’s version, but with some family upgrades.
Tips for Making Fruit and Nut Cake
• Use quality dried fruit – Figs, dates, apricots, cherries—whatever you like. Just don’t go all-in on raisins.
• Soak the fruit for a full day – This isn’t a 1-hour situation. Let it absorb the peach brandy and come alive.
• Line your pan well – This is a sticky batter, and it needs parchment to behave.
• Cool completely before slicing – Otherwise, you’ll end up with a pile of fruit shrapnel and regret.
• Store it like a pro – Wrap tightly and let it sit for a day or two. Yes, age improves it. Just like wine.
🌱 A Greener Bite of Sustainability
This cake is a masterclass in reducing waste. It’s all about dried fruit—less spoilage, longer shelf life, and no fancy produce runs required. Using oat flour also cuts down on processed ingredients, and peach brandy adds flavor without relying on artificial extracts or fillers.
Ingredients & Why They Matter
• Tapioca Flour (55g) – Adds chew and structure without gluten.
• Oat Flour (25g) – Keeps it soft, nutty, and tender.
• Sea Salt (1 tsp) – Balances all the sweet fruit.
• Baking Soda & Baking Powder – For a subtle lift (¼ tsp each).
• Dried Fruit (335g + 200g) – Choose your faves: dates, apricots, nectarines, cranberries—go wild.
• Mixed Nuts (300g) – Toast them for best flavor. Walnuts, pecans, almonds—all good.
• Brown Sugar (160g) – Brings moisture and deep sweetness.
• Eggs (3 large) – The glue that holds everything together.
• Vanilla Extract (1 tsp) – Rounds everything out.
• Peach Brandy (150ml) – For soaking the dried fruit overnight. Boozy, nostalgic, perfect.
How To Make Fruit and Nut Cake
This gluten-free Fruit and Nut Cake is a boozy, nostalgic twist on fruitcake, packed with peach brandy-soaked dried fruit and toasted nuts. A holiday treat worth revisiting.
Soak the Fruit:
Place all dried fruit in a bowl. Pour over 150ml peach brandy and stir to coat. Cover and let sit for 24 hours at room temperature, stirring occasionally.
Prep the Pan:
Preheat oven to 300°F (165°C). Line a loaf pan with parchment paper and grease lightly.
Make the Batter:
In a large bowl, whisk together the flours, salt, baking soda, and baking powder to combine. Add the fruit, nuts, and brown sugar and mix thoroughly with a wooden spoon.
In a small bowl, whisk together the eggs and vanilla. Pour the egg mixture into the fruit and nut mixture and throughly combine with your hands until the fruits and nuts are covered. Scrape the mixture into the prepared pan and place in the oven.
Bake:
Scoop the mixture into the prepared pan, pressing gently to fill all corners. Bake for 1 1/2 to 2 hours minutes, or until golden brown and a toothpick inserted comes out mostly clean (some moisture is okay).
Let cool in the pan for 15 minutes, then lift out and cool completely on a wire rack. Wrap tightly in parchment and foil, then refrigerate for a day before slicing. Stores well for up to a week.
A Holiday Classic, But Actually Good
Call it fruitcake, call it fruit and nut cake—just don’t call it boring. This is one of those rare holiday bakes that actually gets better as it sits, so make it ahead, stash it in the fridge, and enjoy stress-free gifting or snacking. And if someone still claims to hate fruitcake after trying this? More for you.
Tag me @the.sustainable.kitchen when you make it—I want to see your fruitcake glow-up!
Fruit and Nut Cake
Description
This gluten-free Fruit and Nut Cake is a boozy, nostalgic twist on fruitcake, packed with peach brandy-soaked dried fruit and toasted nuts. A holiday treat worth revisiting.
Ingredients
How To Make Fruit and Nut Cake
-
Soak the Dried Fruits
Place the dried fruits in an air-tight container and had the liquor. Stir to coat evenly. Cover and let soak overnight at room temperature (or up to 3 days in the fridge), stirring once or twice a day. After soaking, drain the fruits but reserve the liquid and set aside.
2 1/4 cups dried dates or figs, 1/2 cup liquor -
Prep the Pan
Place a rack in the lowest position of the oven and preheat to 300°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
-
Make the Batter
In a large bowl, whisk together the flours, salt, baking soda, and baking powder to combine. Add the fruit, nuts, and brown sugar and mix thoroughly with your fingers.
1/2 cup tapioca flour, 1/4 cup oat flour, 1 tsp sea salt, 1/4 tsp baking soda, 1/4 tsp baking powder, reserved fruits, 1 1/4 cups nuts, 3/4 cup + 2 tbs brown sugar -
Mix the Eggs
In a small bowl, whisk together the eggs and vanilla. Pour the egg mixture into the fruit and nut mixture and throughly combine with your hands until the fruits and nuts are covered. Scrape the mixture into the prepared pan and place in the oven.
3 large eggs, 1 tsp vanilla -
Bake
Bake until deep brown in color and a knife inserted into the center of the loaf comes out crumb free, 1 1/2 to 2 hours. If the cake gets too dark, loosely cover it with foil.Cool completely on a wire rack. To serve, slice with a sharp, heavy knife. Store, tightly wrapped, at room temperature for 1 week. The loaf also freezes well for up to 1 month.
Equipment
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Nutritional Value
Nutritional Value
Servings 8
Serving Size 1
- Amount Per Serving
- Calories 472kcal
- % Daily Value *
- Total Fat 28.5g44%
- Saturated Fat 3g15%
- Cholesterol 61.5mg21%
- Sodium 315mg14%
- Potassium 465mg14%
- Total Carbohydrate 51g17%
- Dietary Fiber 6g24%
- Sugars 31.5g
- Protein 9g18%
- Vitamin A 180 IU
- Vitamin C 0.8 mg
- Calcium 58.5 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Because you’re adding moisture from soaked fruit, keep an eye on the final batter texture — it should be thick but scoopable. If it feels too wet, reduce the eggs slightly (use 2 instead of 3) or add a tablespoon or two more oat flour to balance.
