Name: Allergy-free fruit cake
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 1 cup sultanas; 3/4 cup currants; 3/4 cup chopped raisins; 2 cup water; 1 1/2 cup cold mashed pumpkin; 1 tablespoon grated lemon rind; 1/4 cup oil; 1 1/2 cup soy flour; 1 1/2 cup rice flour; 3 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 2 tablespoon sugarless apricot jam

Allergy-free fruit cake

This fruit cake is suitable for many allergy diets, as it does not contain wheaten flour, eggs, milk or butter; the only sugar is in the fruit.

Serves 12

Makes 1 Item

Cook

1H 30M

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Ingredients

1 cup sultanas

3/4 cup currants

3/4 cup chopped raisins

2 cup water

1 1/2 cup cold mashed pumpkin

1 tablespoon grated lemon rind

1/4 cup oil

1 1/2 cup soy flour

1 1/2 cup rice flour

3 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 tablespoon sugarless apricot jam

Method

1.Combine sultanas, currants, raisins and water in saucepan, bring to the boil, remove from heat, stir in pumpkin, rind and oil; cool to room temperature.

2.Stir sifted flours, baking powder, cinnamon, nutmeg and cloves into fruit mixture. Spread into prepared pan, bake in moderately slow oven for about 1½ hours. Cover, cool in pan.

3.Turn out when cold, brush top with warmed, sieved jam.

You will need to cook 500g pumpkin for this recipe.
Note

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Ingredients

Method

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