A Festive gluten-free Spicy Pumpkin Cake
¾ cup steamed mashed pumpkin cold
2 eggs slightly beaten
¾ cup sultanas
¾ cup raisins
1 ½ cup mixed peel
¾ cup finely chopped dried apricots
1 cup unsweetened orange juice
1 ¼ cup brown rice flour
½ cup soy (or millet flour)
3 tsp baking powder
1 tsp mixed spice
Combine fruit and juice in a saucepan.
Bring to the boil and simmer for 1 minute. Cool.
Combine the pumpkin, eggs and fruit mix and beat till smooth.
(Trick is to get a good rise so blender or overbeating is not advisable unless you add the eggs at the end of beating.)
Sift the flour, baking powder and spice together and stir into the fruit.
Pour into a greased tin and bake at 165 C for approx. 1 hour.
Serve with organic icing sugar.