Allergy Free Fruitcake Food

EASY 5 MINUTE ALLERGY FRIENDLY FRUIT CAKE

Easy 5 Minute Allergy Friendly Fruit Cake image

If you have been searching for the easiest fruit cake recipe on the planet - search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this recipe's potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother's cinnamon smoothie milk shake recipe. I almost hurriedly threw it away, only to discover, as I gave it a quick glance, that I just might hold the golden fruit cake ticket. Well, for those of us with no time! I am not going to mislead all of you fruit cake aficionados. This is not the most moist, flavor-filled fruit cake in the gluten-free world. However, it is pretty good if you want to whip up a tea cake with no time and very little ingredients! Serve it slathered with some butter or vegan spread and devour. YUM!

Provided by The Blender Girl

Categories Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 8

Ingredients

2 cups organic dried mixed fruit (raisins, currants, apricots, citrus peels, pineapple, apple)
1 cup freshly squeezed orange juice
1 cup white rice flour
1/2 cup potato flour
1/2 teaspoon gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum

Steps:

Soak fruit in fruit juice over night.
Put mixture in your mixer and gradually sift in all dry ingredients.
Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F.
Spread with butter or vegan spread and enjoy with a beautiful cup of tea.

Nutrition Facts : Calories 979.4, Fat 3, SaturatedFat 0.7, Sodium 676.5, Carbohydrate 219.8, Fiber 9, Sugar 23.8, Protein 16.7

ALLERGY FREE FRUITCAKE

Allergy Free Fruitcake image

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)

Provided by Tisme

Categories Dessert

Time 2h20m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sultana
3/4 cup currants
3/4 cup chopped raisins
2 cups cold water
1 1/2 cups cold mashed pumpkin
1/4 cup vegetable oil
1 tablespoon grated lemon rind
1 1/2 cups soy flour
1 1/2 cups rice flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons sugar-free apricot jam

Steps:

Preheat oven to 170°C.
Line a 20 cm deep pan with 2 sheets of baking paper.
Combine dried fruit and water in a saucepan and bring to boil.
Remove from heat and stir in the pumpkin, oil and lemon rind.
Cool to room temperature.
Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
Pour into the pan and bake about 1 1/2 hours.
Brush with sieved apricot jam. Cover and cool in pan.

Nutrition Facts : Calories 390.9, Fat 11.1, SaturatedFat 1.6, Sodium 145.6, Carbohydrate 68.8, Fiber 3.5, Sugar 30.2, Protein 9.8

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