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Hi, again.
This is a converted recipe.(from wheat to gf and pounds and ounces to cups
and teaspoons.)I hope you enjoy!!

GLUTEN-FREE CALIFORNIA DARK FRUITCAKE
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in a large bowl stir together;
2-1/2 cups gf flour(Betti Hagmans gourmet mix works well)
1 cup corn or tapioca starch
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp ground cloves
3 tsp. xanthan or guar gum
1/2 tsp. gelatin
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add to the above flour mixture and coat well;
1  16oz. pk.(2-1/2 cups) diced mixed candied fruits
1  15oz. pk. (3 cups) raisins
1   8oz. pk. (1-1/2 cups) whole candied red cherries
1   8oz. pk. (1-1/3 cups) pitted dates cut in half
1  cup slivered or whole almonds
1  cup walnuts halfs or peices
1/2 cup candied pineapple, chopped
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in another bowl using you mixer- beat until light;
4 large eggs
continue beating and slowly add until thoroughly mixed-in this order;
1-3/4 cups packed brown sugar
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turn mixer to med.low and slowly add in this order;
3/4  cup melted NOT HOT butter or margarine
3/4 cup blackstrap molasses
1 light cup (7oz.) orange juice
when thoroughly mixed pour into fruit and flour mixture- and with a spoon- by
hand mix until smooth.
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line loaf or round cake panes with aluminum foil and spray with gf pan spray.
pour mixture into pans about 3/4 full- put into a 1"x12"x18' baking sheetwith
about 2 cups of hot water in the bottom- in a 350 degree oven bake 1 hour.
turn oven to 300 degrees (DO NOT ADD ANY MORE WATER) cover pans loosely with
aluminum foil and continue baking for about 1 to 2 hours (depending on
size-larger takes longer- smaller less)or until broom straw inserted onto it
comes out clean. remove from oven and let cool. this fruitcake keeps very
well under refigeration as long as it's kept covered.

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Charles I. Searcy