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Features for "Allergy Free Fruitcake"
Served as dessert. Vegetarian dish. Speciality: Diabetic and Egg-free diet.
Ingredients for "Allergy Free Fruitcake" (Click here for measurement conversion) 1 cup Sultanas
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
Method for "Allergy Free Fruitcake"
Prehat oven to 170c. Line a 20 cm deep pan with 2 sheets of baking paper. Combine direid fruit and water in a saucepan and bring to boil. Remove from heat and stir in the pumkin, oil and lemon rind. Cool to room temperature. Sift in the flours, baking powder and spices and stir into the dried fruit mixture. Pour into the pan and bake about 1 1/2 hours. Brush with seived apricot jam. Cover and cool in pan.
Comments
Preparation time: 20 minutes
Cooking time: 2 1/2 hours
Serves: 8
Yields: 8 Slices
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