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Gluten-Free Holiday Fruitcake

Cook time: 1 hour 15 minutes
Servings: Serves 10, makes 1 loaf


¾ cup boiling water
1 teabag Pau D’Arco Tea
½ cup organic cranberry juice
½ cup Beet Sugar, Organic
¼ cup Monk Fruit with Erythritol, Organic Powder
¼ cup Mango Slices
½ cup Apricots, Unsweetened & Organic
¼ cup Papaya Spears
1 ¼ cups Gluten-Free Baking and Pancake Mix
¾ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon Virgin Coconut Oil in Glass Jar, Organic
1 egg
1 cup Walnuts, Raw & Unsalted

Poor fruitcake. In America it’s gotten such a bad rap over the years, thanks primarily to mass-produced fruitcakes that tend to linger for many holidays, until no one remembers their age. NOW is giving the fruitcake its just deserves with this Gluten-Free Holiday Fruitcake recipe. After you’ve tried this fresh fruitcake made with apricots, mango and papaya, you’ll never view fruitcake the same again.


  1. Preheat oven to 325° F and grease a 9×5 loaf pan.
  2. Steep teabag in boiling water for 5 minutes.
  3. Place Organic Beet Sugar, apricots, mango, and papaya in a large bowl.  Pour in cranberry juice and hot tea.  Set aside until cooled to room temperature.
  4. Sift together baking mix, cinnamon, nutmeg, cloves, salt, and baking soda and set aside.
  5. Stir coconut oil and egg into fruit mixture. Mix well.
  6. Add dry ingredients and stir batter until just moistened.
  7. Fold in walnuts.
  8. Pour into prepared loaf pan and bake for 1 hour 15 minutes.


Serving Size: 1 slice (91 g or 1/10 of the loaf)

Calories: 190
Total Fat: 7 g
Saturated Fat: 1 g
Protein: 4 g
Total Carbohydrate: 41 g
Dietary Fiber: 2 g
Cholesterol: 20 mg
Iron: 1 mg
Sodium: 350 mg
Calcium: 63 mg


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