You sound as if you are on the right track with changes; I'd suggest using an instant read thermometer to be sure it is baked all the way to 212. Here is a recent blog post that might give you some more insight into GF fruitcakes: https://blog.kingarthurflour.com/2014/11/30/gluten-free-fruitcake/ Happy baking! Laurie @ KAF

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