Dessert

allergy-free fruit cake is for Dessert.

allergy-free fruit cake takes several minutes to prepare.

allergy-free fruit cake takes 130 minutes to cook.

allergy-free fruit cake makes 8 servings.

The ingredients for allergy-free fruit cake are:

1 cup sultanas
3/4 cup currants
3/4 cup chopped raisins
2 cups water
1 1/2 cups cold mashed pumpkin
1 tbsp grated lemon rind
1/4 cup olive oil
1 1/2 cups soy flour(i like to add plain wholemeal flour because its better for you and gives it more fibre)
1 1/2 cups rice flour
3 tsp baking powder
1 tsp ground cincmon
1 tsp ground nutmeg
1/2 tsp ground cloves
2 tbsp sugarless apricot jam

Here is how you make allergy-free fruit cake:

1. line a deep 20cm round cake pan, with 2 sheets of paper2. combine sultanas, currants, raisins and water in saucepan, bring to boil3. remove from heat, stir in pumpkin, rind and oil; cool to room temperature4. stir sifted flours, baking powder, cinnamon, nutmeg and clovesinto fruit mixturespread into prepared pan, bake in moderately slow oven for about 1 1/2 hours5. cover, cool in pan6. turn out when cold, brush top with warmed, sieved jamkeeping time: 1 weekNumber of Servings: 8Recipe submitted by SparkPeople user MISSME5.

The nutritional information for allergy-free fruit cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.4

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 0.7 g
• Protein: 1.8 g