Allergy Free Fruitcake

Name: Allergy Free Fruitcake
Ingredients: 1 cup sultana; 3/4 cup currants; 3/4 cup chopped raisins; 2 cups cold water; 1 1/2 cups cold mashed pumpkin; 1/4 cup vegetable oil; 1 tablespoon grated lemon rind; 1 1/2 cups soy flour; 1 1/2 cups rice flour; 3 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 2 teaspoons sugar-free apricot jam

14 ingredients

8 steps

Ingredients

1 cup sultana
3/4 cup currants
3/4 cup chopped raisins
2 cups cold water
1 1/2 cups cold mashed pumpkin
1/4 cup vegetable oil
1 tablespoon grated lemon rind
1 1/2 cups soy flour
1 1/2 cups rice flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons sugar-free apricot jam

Directions

1

Preheat oven to 170°C.
2

Line a 20 cm deep pan with 2 sheets of baking paper.
3

Combine dried fruit and water in a saucepan and bring to boil.
4

Remove from heat and stir in the pumpkin, oil and lemon rind.
5

Cool to room temperature.
6

Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
7

Pour into the pan and bake about 1 1/2 hours.
8

Brush with sieved apricot jam. Cover and cool in pan.