ALLERGY FREE FRUITCAKE
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
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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