Allergy-free Pudding and Fruit Cake (Gluten-Free)

2 ¼ cups (360g) sultanas
1 ½ cups (250g) chopped raisins
½ cup (75g) dried currants
1 ½ cups (250g) chopped seeded dates
1 ½ cups (375 ml) water
½ cup (125 ml) orange juice
2 tablespoons honey
1 cup (200g) firmly packed brown sugar
185 dairy-free margarine
1 cup (125g) soy flour
1 cup (150g) rice flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup (125g) packaged ground almonds

Line base and sides of a deep 19cm square cake pan with 1 layer brown paper and 3 layers of baking paper, bringing paper 5cm above edges of pan. Combine fruit, water, juice, honey, sugar and margarine in large pan, stir over heat until margarine is melted; cool. Combine fruit mixture, sifted dry ingredients and nuts in large bowl. Spread into prepared pan. Bake in slow oven about 2 ½ hours, covering loosely with foil after 1 hour. Cover hot cake tightly in foil, cool in pan.

Steamed Pudding: Spoon mixture into greased 9 cup capacity pudding steamer. Steam 6 hours.

Serves 25
Suitable to freeze
Not suitable to microwave
Each serving contains: 1144kj(273 calories), 9g fat (3g monounsaturated, 5 g polyunsaturated, 1 g saturated), 3 g fiber.