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

This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead, keep refrigerated.

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

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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.

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2 Responses:

 
oliver
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Nov 2007 10:11:00 PM PST
Great recipe, enjoyable and easy to make!!!
Top quality 10 / 10 good on you!

 
Aggie

said this on
15 Dec 2013 7:03:56 AM PST
I am just wondering what you mean by "185 dairy free margarine?" I would like to make the cake so please let me know.




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