Allergy Free Fruitcake

• 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

1. Preheat oven to 170u0b0C.
2. Line a 20 cm deep pan with 2 sheets of baking paper.
3. Combine dried fruit and water in a saucepan and bring to boil.
4. Remove from heat and stir in the pumpkin, oil and lemon rind.
5. Cool to room temperature.
6. Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
7. Pour into the pan and bake about 1 1/2 hours.
8. Brush with sieved apricot jam. Cover and cool in pan.

sultana, currants, raisins, cold water, cold mashed pumpkin, vegetable oil, lemon rind, soy flour, rice flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, sugar

Taken from www.food.com/recipe/allergy-free-fruitcake-174928 (may not work)