Eggless, Milkless, Butterless Cake

1 cup packed brown sugar
1 1/2 cups water
1/3 cup canola oil
1 cup dried apricots, chopped
1 cup raisins
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground freshly grated nutmeg
1 tsp baking soda
1 tsp salt
2 tsp water
1/2 cup almond meal/flour
3/4 cup brown rice flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup garbanzo and fava flour
1 tsp baking powder

Preheat the oven to 325 degrees. Grease a 9-inch square baking pan. Set aside.

Combine the first seven ingredients in a saucepan. Bring to a boil and stir for three minutes. Remove from heat and let cool for ten minutes. Dissolve baking soda and salt in 2 tsp water. Add to the mixture and stir; the mixture will foam. (Funn!! to watch!) Mix in flour and baking powder. Pour batter into prepared pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.

I’m glad to say that this turned out very well! It’s most easily described as a very rich fruitcake. Absolutely delicious in the morning with a cup of tea.

I’m afraid I didn’t get very good pictures; they’re rather dark, but I’m pretty sure that I’ll be making this again, so I’ll get better pictures next time and post them as soon as poss. Enjoy!