Allergy Free Fruitcake

20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"I was excited to find this one. This is a lovely golden fruit cake."

Original is 7 servings

Nutritional

  • Serving Size: 1 (253.3 g)
  • Calories 428.2
  • Total Fat - 10.9 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 236.9 mg
  • Total Carbohydrate - 79 g
  • Dietary Fiber - 9.3 g
  • Sugars - 18.5 g
  • Protein - 10.1 g
  • Calcium - 233 mg
  • Iron - 3.9 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 170°C.

Step 2

Line a 20 cm deep pan with 2 sheets of baking paper.

Step 3

Combine dried fruit and water in a saucepan and bring to boil.

Step 4

Remove from heat and stir in the pumpkin, oil and lemon rind.

Step 5

Cool to room temperature.

Step 6

Sift in the flours, baking powder and spices and stir into the dried fruit mixture.

Step 7

Pour into the pan and bake about 1 1/2 hours.

Step 8

Brush with sieved apricot jam. Cover and cool in pan.

Tips


No special items needed.

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