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Vegan Christmas Cake
A rich and boozy fruit cake, ready to be layered with marzipan and icing for a traditional Christmas teatime treat.
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Ingredients
- 800 g mixed fruit (or your own mix of currants, raisins, dried cranberries, chopped figs, chopped dates or chopped prunes plus a few tablespoons mixed peel)
- 200 g natural glacé cherries
- 1 orange zest only
- 175 g light brown sugar
- 50 g black treacle
- 340 g dairy-free margarine
- 200 ml water
- 300 ml unsweetened soya milk
- 100 ml brandy or sherry (check it is vegan)
- 2 teaspoon bicarbonate of soda
- 225 g self-raising flour
- 225 g wholemeal self-raising flour (or plain wholemeal flour plus 3 teaspoon baking powder)
- 2 teaspoon mixed spice
- 100 g ground almonds
- 4-6 tablespoon brandy, amaretto or sherry (check it is vegan)
Instructions
- Take a very large saucepan and tip in the mixed fruit, glacé cherries, orange zest, light brown sugar, black treacle, dairy-free margarine, water, soya milk and brandy. Bring to the boil then simmer for 15 minutes, stirring from time to time.
- Grease a 22cm round or square baking tin, and line it with a double layer of baking parchment. Preheat the oven to 140°C (fan) / 275°F / gas mark 1
- When cooking time is up, carefully stir through the bicarbonate of soda, (the mixture will fizz and rise up the sides of the saucepan so make sure there is enough room to prevent spillages!).
- Stir through both types of flour, the ground almonds and mixed spice. Mix well so that no lumps of flour remain.
- Tip the mixture into your lined baking tin and smooth down the top as much as you can - it will not spread or level itself in the oven.
- Bake for 2 - 2.5 hours, or until an inserted skewer comes out clean - start checking from about 1h45min into cooking time. Leave to cool in the tin.
- To store until needed, wrap in a double layer of baking parchment then a double layer of foil and keep in an airtight tin or container. 'Feed' the cake with brandy, sherry or amaretto every week or so - prick it all over with a cocktail stick then pour over 3-4 tablespoons of alcohol and let it seep into the cake.
- If you wish to decorate the cake in a traditional way, brush it all over with apricot jam, roll out marzipan and cover the cake. Brush the marzipan layer with brandy then cover with rolled fondant icing. 1kg each of marzipan and icing will be sufficient to cover the whole cake.
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Nutrition
Serving: 1sliceCalories: 262kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 186mgPotassium: 138mgFiber: 2gSugar: 16gVitamin A: 654IUVitamin C: 4mgCalcium: 49mgIron: 1mg
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