Dried Fruit: I used a mixture of dried fruit with dried cranberries and raisins. Feel free to add more or less of different dried fruits according to which you prefer.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Orange Juice: I recommend using freshly squeezed orange juice for the best flavor. However, bottled orange juice will work too.

Orange Zest: Freshly grated orange zest will give you the best flavor.

Sugar: I used light brown sugar, but cane sugar or dark brown sugar will work too. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index.).

Honey: I like using honey for extra sweetness, but maple syrup or agave nectar will work too. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a 1:1 maple syrup substitute that is low glycemic index).

Olive Oil: I used extra virgin olive oil, but other types of vegetable oils will work (such as canola oil, sunflower oil, avocado oil, etc.).

Eggs: Eggs are necessary for binding the ingredients together, so make sure you add them in. (I have not tried making this recipe without eggs, so I don’t know how that will turn out).

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this fruit cake recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Pecans: I love adding pecans for crunch. Alternatively, you may also use other types of nuts (such as walnuts, macadamia nuts, hazelnuts or pistachios).

Pumpkin Pie Spice: I used pumpkin pie spice, but if you don’t have that on hand, you can use 3/4 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.

Storing: To store, wrap the gluten-free fruitcake in plastic wrap and store for up to 1 week in the refrigerator.