GF Lemon-Pecan Fruitcake

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A special treat for the holidays! Not your typical fruitcake!

GF Lemon-Pecan Fruitcake

1 pound brown sugar
1 pound butter or margarine (use butter for better flavor)
6 egg yolks, beaten
2 cups featherlight baking mix
1 t baking powder
1 T unflavored gelatin (can substitute xanthan or guar)
1 2 oz bottle lemon extract
4 cups chopped pecans
1/2 pound candied pineapple, chopped
1/2 pound candied red cherries, chopped
2 cups featherlight baking mix
6 egg whites, beaten to soft peaks.

Preheat oven to 350 degrees F. Grease three standard loaf tins.

Cream together sugar and butter, then add egg yolks and combine well. Sift 2 cups baking mix with the baking powder and add to creamed mixture. Add lemon extract. Coat pecans, pinapple, and cherries with 2 cups featherlight mix and add to creamed mix. Fold in egg whites.

Pour batter into greased tins. Bake at 350 for one hour. Turn oven down to 250 degrees and bake 40 minutes longer.

Carefully run a knife around the edge of the fruitcake and remove from pan to wire rack to cool.

Yields 3 2-pound loaves.

***To give as gifts, bake in mini laof pans, but make sure you adjust your baking time.

Featherlight Baking Mix:

3 c rice flour
3 c tapioca starch
3 c corn starch
3 T potato flour (not potato starch)