Allergy Free Fruitcake Recipe

Ingredients for Allergy Free Fruitcake

• Sultana
• Currants
• Raisins
• Cold Water
• 200g pumpkin puree
• Vegetable Oil
• Zest of 1 lemon
• Soy Flour
• Rice Flour
• 1 tsp baking powder
• Ground Cinnamon
• Ground Nutmeg
• Ground Cloves
• Sugar Free Apricot Jam

How to Make Allergy Free Fruitcake

1. Preheat oven to 170°C (325°F).
2. Grease and flour a 20cm deep round cake pan. Line the bottom with two sheets of parchment paper.
3. 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.
4. Remove from heat and stir in 200g pumpkin puree, 125ml vegetable oil, and the zest of 1 lemon.
5. Allow the mixture to cool completely to room temperature.
6. 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.
7. Gently fold the dry ingredients into the cooled fruit mixture until just combined. Do not overmix.
8. 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.
9. While the cake is still warm, brush the top with sieved apricot jam (about 50g).
10. Allow the cake to cool completely in the pan before removing and serving. Store in an airtight container at room temperature.