Rich Fruit Cake
Fruit cake needs no introduction. This recipe works well as a standard cake or can be topped with marzipan and icing for a Christmas cake.
- 300g/10½oz mixed dried fruit
- 110g/generous 3¾oz candied peel
- 100g/3½oz glace cherries, sliced in half
- 50g/1¾oz dried cranberries
- 100ml brandy (or use orange juice instead)
- 160g/generous 5½oz dark brown sugarl 30g/1oz black treacle
- 1 tsp red wine vinegar
- 175g/generous 6oz vegan margarine
- Zest of an orange and lemon
- 120ml soya milk
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ ginger powder
- 60g/generous 2oz ground almonds
- 340g/12oz plain flour
- ¾ tsp bicarbonate of soda
- Preheat the oven to 140°C/280°F/gas mark 1.
- Place all the dried fruits into a bowl and add the brandy. Allow to stand for 30 minutes. This will help the fruit to swell. The longer you leave it, the more the fruit will plump up so feel free to do this overnight.
- To the fruit, add the sugar, treacle, vinegar, margarine, orange and lemon zest. Stir gently until the margarine has mixed in.
- Add the soya milk, spices, ground almonds and mix.
- Line a round cake tin (24cm x 7cm) with greaseproof paper.
- Sift in the flour and bicarbonate of soda to the cake mixture and gently stir. Don’t over stir because this will make the cake too heavy.
- Place your cake into the oven for 2 hours and 30 minutes. Test to see if the cake is cooked by carefully sliding in a skewer. If it comes out clean the cake is done. If uncooked cake mixture is left on the skewer pop back in the oven for another 10 minutes and retest.
CHEF’S TIP: Perfect with a cup of tea. Tastes great with a simple apricot glaze.