Vegan fruit cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | 100% whole wheat flour |
| 1 | teaspoon | Mixed spice |
| ¼ | pounds | Vegan margarine; PLUS: |
| 4 | tablespoons | Vegan margarine |
| 1 | cup | Real Barbados sugar |
| 1½ | cup | Mixed dried fruit |
| ¼ | cup | Mixed candied peel |
| ¼ | cup | Glac‚ cherries rinsed and halved |
| 1 | Orange; rind grated | |
| 2 | tablespoons | Ground almonds |
| ¼ | cup | Blanched almonds; chopped |
| ½ | cup | Soy milk or water |
| 2 | tablespoons | Vinegar |
| ¾ | teaspoon | Baking soda |
| Extra vegan margarine for greasing | ||
Directions
Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds.
Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures.
Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan.
Bake for 2 to 2-½ hours, or until a skewer inserted into the center of the cake comes out clean.
Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias