Allergy Free Fruitcake
Recipe: #17239
February 07, 2015
Categories: Breads, Austrian, Oven Bake, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Quick Breads, more
"I was excited to find this one. This is a lovely golden fruit cake."
Original is 7 servings
Ingredients
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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