Allergy Free Fruitcake Recipes

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.

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

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.