Baking

Allergy-free fruit cake

This fruit cake is suitable for many allergy diets, as it does not contain wheaten flour, eggs, milk or butter; the only sugar is in the fruit.
ALLERGY-FREE FRUIT CAKE
12
1 Item
1H 30M

Ingredients

Method

1.Combine sultanas, currants, raisins and water in saucepan, bring to the boil, remove from heat, stir in pumpkin, rind and oil; cool to room temperature.
2.Stir sifted flours, baking powder, cinnamon, nutmeg and cloves into fruit mixture. Spread into prepared pan, bake in moderately slow oven for about 1½ hours. Cover, cool in pan.
3.Turn out when cold, brush top with warmed, sieved jam.

You will need to cook 500g pumpkin for this recipe.

Note

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