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    You are in: Home / Recipes / Allergy Free Fruitcake Recipe
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    Allergy Free Fruitcake

    Allergy Free Fruitcake. Photo by katew

    1/1 Photo of Allergy Free Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Tisme's Note:

    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)

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    Ingredients:

    Serves: 8

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 170°C.
    2. 2
      Line a 20 cm deep pan with 2 sheets of baking paper.
    3. 3
      Combine dried fruit and water in a saucepan and bring to boil.
    4. 4
      Remove from heat and stir in the pumpkin, oil and lemon rind.
    5. 5
      Cool to room temperature.
    6. 6
      Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
    7. 7
      Pour into the pan and bake about 1 1/2 hours.
    8. 8
      Brush with sieved apricot jam. Cover and cool in pan.

    Ratings & Reviews:

    • on December 19, 2011

      55

      This has made a lovely golden fruit cake. I made mine in slice form and so it cooked in 30 minutes. I added a few chopped dried apricots along with the other dried fruit so this does add some sweetness. If you don't have allergies then you could ice it if you were missing the sugar. It was easy to do and smelled great coming out of the oven

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Allergy Free Fruitcake

    Serving Size: 1 (185 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 390.8
     
    Calories from Fat 99
    25%
    Total Fat 11.0 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 145.5 mg
    6%
    Total Carbohydrate 68.7 g
    22%
    Dietary Fiber 3.4 g
    13%
    Sugars 30.2 g
    120%
    Protein 9.7 g
    19%

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