ALLERGY FREE FRUITCAKE

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Allergy Free Fruitcake image

I was excited to find this one, so I am posting it without actually having made it. Think it might be good as I have a diabetic husband. I found it in the paper (Herald Sun)

Provided by Tisme

Categories     Dessert

Time 2h20m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 170°C.
  • Line a 20 cm deep pan with 2 sheets of baking paper.
  • Combine dried fruit and water in a saucepan and bring to boil.
  • Remove from heat and stir in the pumpkin, 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 sieved apricot jam. Cover and cool in pan.

Nutrition Facts : Calories 390.9, Fat 11.1, SaturatedFat 1.6, Sodium 145.6, Carbohydrate 68.8, Fiber 3.5, Sugar 30.2, Protein 9.8

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