Gluten Free Fruitcake
gluten free fruitcake recipe from Food.com
Course: Dessert
Cuisine: British
- 7 ounces sweetened flaked coconut
- 4 ounces chopped sugared rolled dates
- 8 ounces pecan pieces
- 4 ounces candied cherries
- 4 ounces candied pineapple
- 1 14 ounce can sweetened condensed milk
Place coconut, dates and pecan pieces in a very large bowl. With your hands, break up the chunks of dates and coconut.
Add the cherries, pineapple and condensed milk. Stir thoroughly or use your hands.
Grease a 9"x5" loaf pan and line with strips of parchment paper. (I used 4 small loaf pans)
Pack the mixture very tightly, smoothing down top. Moisten hands with water to keep the batter from sticking.
Bake at 300 degrees F. for 45 minutes to 1 hour (depending on the size of the pan you've used) or until lightly browned.