Allergy Free Fruit Cake

By Teresa on 14 June 2007 | Viewed 2526 times

Ingredients

4 cups dried fruit - any combination you choose
2 cups water
3 tablespoons canola oil
finely grated zest of 1 lemon
1 ½ cups mashed pumpkin
1 ½ cups rice flour
1 ½ cups soy flour
3 teaspoons baking powder
2 teaspoons mixed spice
1 ½ teaspoons ground cinnamon
1 cup unsweetened apple juice

Method

Line a 20cm round cake tin with a double layer of baking paper. Place dried fruit and water in a large saucepan and slowly bring to the boil. Remove from the heat and add oil, lemon zest and pumpkin and stir to mixwell. Set aside to cool. Pre-heat oven to 150deg.C. Sift together the soy and rice flour, baking powder and spices and add to the fruit mixture; stir until all the flour is incorporated. Spoon mixture into tin and smooth over the top surface. Bake for about 1 ¼ to 1 ½ hours or until cake is cooked when tested with a wooden skewer. Remove from oven and cover with a double layer of foil and leave overnight until completely cool. Next day unmould cake onto a wire rack. Place apple juice in a small saucepan and bring to the boil. Continue boiling until the liquid has reduced to 2 tablespoons – it will be a little darker in colour and thicker in consistency. Brush the thickened juice over the cake to create a glaze and allow to set.

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