Allergy Free Fruitcake

“I was excited to find this one, so I am posting it without actually having made it. Think it might be good as I have a diabetic husband. I found it in the paper (Herald Sun)”
READY IN:
2hrs 20mins
SERVES:
8
YIELD:
8 slices
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 170°C.
  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.

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