Allergy Free Fruitcake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

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

Recipe

• 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.