Vegan christmas cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Candied pineapple |
| ½ | pounds | Citron |
| ¼ | pounds | Candied citron |
| ¼ | pounds | Candied orange & lemon peel |
| ¼ | pounds | Candied cherries |
| 1½ | pounds | Raisins |
| ½ | pounds | Currants |
| ½ | cup | Grapefruit juice |
| ¼ | pounds | Whole mixed nuts without peanuts |
| 2 | cups | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ¾ | cup | Shortening |
| 1 | cup | White sugar |
| 1 | cup | Brown sugar |
| 5 | tablespoons | Cornstarch |
| 1 | teaspoon | Almond extract |
| 6 | tablespoons | Grapefruit juice |
Directions
Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl. Add ½ c grapefruit juice, mix very well. Cover & let stand overnight.
The next day, add the nuts & ½ c of the flour to the fruit mixture & mix well. Combine the rest of the flour with the baking soda, salt & cinnamon in a separate bowl, & mix well.
In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch.
Add the beaten shortening & sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract & the rest of the grapefruit juice, stirring well until the mixture is well combined.
Preheat oven to 275F.
Grease a 10" square cake tin. Line with brown paper & grease the paper. Transfer the cake mixture to the cake tin. Press down gently.
Bake for 3 hours. Check after two hours. If the top is browning too quickly, cover with some waxed paper.
After it is cooked, remove from the oven & place on a wire rack to cool for 30 minutes. Gently remove cake from the tin & peel away the paper. Let cool on wire racks till completely cooled. Wrap in waxed paper & keep in a cool place.
If icing the cake, layer with marzipan & then decorate as desired.
Recipe by Mark Satterly
* CROSSPOSTED Submitted By INTERCOOK On 12-04-95