Recipe

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.

Dec 31, 2010 1:00pm
  • 1 hr 30 mins cooking
  • Serves 12, Makes 1 Item
    • Print
    Print

Ingredients

Allergy-free fruit cake
  • 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茶匙发酵粉
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 tablespoon sugarless apricot jam

Method

Allergy-free fruit cake
  • 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.

Notes

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

The Latest from Food To Love