Ingredients for Allergy Free Fruitcake
- Sultanas (component of 500g mixed dried fruit)
- Unspecified quantity (not explicitly listed in recipe instructions)
- Raisins (component of 500g mixed dried fruit)
- 250ml water
- 200g pumpkin puree
- 125ml vegetable oil
- Zest of 1 lemon
- Unspecified quantity (not listed in recipe instructions)
- Unspecified quantity (not listed in recipe instructions)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cloves
- About 50g sieved apricot jam
- 500g mixed dried fruit
- Cranberries (component of 500g mixed dried fruit)
- 250g gluten-free plain flour
- 100g almond flour
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How to Make Allergy Free Fruitcake
- Preheat oven to 170°C (325°F).
- Grease and flour a 20cm deep round cake pan. Line the bottom with two sheets of parchment paper.
- In a medium saucepan, combine 500g mixed dried fruit (sultanas, raisins, cranberries etc.) and 250ml water. Bring to a boil, then reduce heat and simmer for 5 minutes, until softened.
- Remove from heat and stir in 200g pumpkin puree, 125ml vegetable oil, and the zest of 1 lemon.
- Allow the mixture to cool completely to room temperature.
- In a separate bowl, sift together 250g gluten-free plain flour, 100g almond flour, 1 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp ground nutmeg.
- Gently fold the dry ingredients into the cooled fruit mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is still warm, brush the top with sieved apricot jam (about 50g).
- Allow the cake to cool completely in the pan before removing and serving. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
120g
Fat
8g
Carbs
22g
