Gluten-Free Fruitcake

In a bowl, combine the raisins, golden raisins, cranberries, and cherries. Pour the spiced rum and orange juice over the dried fruit. Allow to macerate for at least 2 hours, or preferably overnight. (Prep time: 2 hours - overnight)

Preheat your oven to 325 degrees F (165 degrees C). Generously butter and flour a 9x5-inch loaf pan. This ensures easy release after baking. (Prep time: 5 minutes)

In a medium bowl, whisk together the brown rice flour, almond meal, potato starch, tapioca starch, cinnamon, nutmeg, cloves, cardamom, and ginger. Measure out 3 tablespoons of this mixture and set aside. Add the baking powder to the remaining flour mixture and whisk to combine. (Prep time: 5 minutes)

In a separate bowl, combine the orange zest, chopped dates, figs, and 1/4 cup of chopped candied mixed fruit. Sprinkle 2 tablespoons of the reserved flour mixture over the fruit and toss to coat. This will prevent the fruit from sinking to the bottom of the cake. (Prep time: 5 minutes)

In a large mixing bowl, cream together the softened butter and raw cane sugar with an electric mixer until light and fluffy. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Mix in the unsweetened applesauce until well combined. (Prep time: 10 minutes)

Drain the rum-soaked dried fruit, reserving the flavorful soaking liquid. Add the drained fruit to the date mixture and toss with the remaining 1 tablespoon of reserved flour mixture. (Prep time: 5 minutes)

Gradually mix the reserved soaking liquid into the butter mixture. Gently fold in the flour mixture, stirring just until combined. Be careful not to overmix, as this can result in a tough cake. Fold in the hazelnuts, walnut halves, and pecan halves. (Prep time: 10 minutes)

Pour the batter into the prepared loaf pan, spreading it evenly. Decorate the top of the cake with the whole almonds and candied fruit slices in a decorative pattern. (Prep time: 5 minutes)

Bake in the preheated oven for 1 hour. Then, reduce the oven temperature to 290 degrees F (145 degrees C) and continue baking for an additional 30 minutes, or until the cake is nicely browned and a toothpick inserted into the center comes out clean. (Bake time: 1 hour 30 minutes)

Remove the cake from the oven and let it cool in the pan for at least 15 minutes before inverting it onto a wire rack to cool completely. Once cooled, brush the top of the cake with cherry brandy liqueur. Wrap the cake tightly in plastic wrap and let it rest for 24 hours, or even longer, for the flavors to fully develop. (Cooling & Resting: 24+ hours)