Gluten- And Dairy-Free Fruit Cake

• 1 cup golden raisins
• 3/4 cup currants
• 3/4 cup chopped raisins
• 1 1/2 cups cold mashed pumpkin or butternut squash
• 1 tbsp grated lemon peel
• 1/4 cup oil
• 1 1/2 cups soy flour
• 1 1/2 cups rice flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 2 tbsp sugar-free apricot jam, warmed and strained

1. Preheat the oven to 325u0b0F. Line a 9-inch springform pan with parchment paper and oil lightly. Combine the dried fruit and 2 cups water in a medium saucepan; bring to a boil. Remove from the heat. Stir in the pumpkin, lemon peel and oil. Cool to room temperature.
2. Stir the sifted flours, baking powder and spices into the fruit mixture. Spread into the prepared pan.
3. Bake for about 1 1/2 hours. Cover. Cool completely in the pan. Remove from pan. Brush the top with jam.

golden raisins, currants, raisins, cold mashed pumpkin, lemon peel, oil, soy flour, rice flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, sugar

Taken from recipes-plus.com/api/v2.0/recipes/37468 (may not work)