Allergy Free Fruitcake Recipe

Name: Allergy Free Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 170u00b0C.
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.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sultana, 3/4 cup currants, 3/4 cup chopped raisins, 2 cups cold water, and more.

Yes, Allergy Free Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Allergy Free Fruitcake

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