Very Fruity Fruit Cake
Posted on May 19, 2013 by The Gourmet Vegan - No Comments
Very Fruity Fruit Cake
Most people think of fruit cakes as a Christmas recipe but I think they are perfect at any time of the year. This version uses lots of dried fruit and is wonderfully rich and dense. Perfect when served with lashings of vegan custard. Enjoy.
 190 Minutes |
 Serves 6/8 |
 ? kcal per serving |
INGREDIENTS
4 cups ( 550 g ) plain flour
1/2 teaspoon all spice
1/2 teaspoon cinnamon
1.5 teaspoons baking powder
70 g vegan margarine, I use vitalite
55 g vegetable fat
900 g mixed peel ( Be sure to use a good quality product containing dried fruits, raisins and sultanas )
2 tablespoons dark agave nectar
1 cup brown sugar
80 g blanched almonds, chopped
1.5 cups soya milk
METHOD
Preheat the oven to 160 degrees Celsius.
In a large bowl add the flour, butter and vegetable fat and rub until the mixture starts to resemble fine breadcrumbs.
Add all of the other ingredients and beat well to ensure the mix is thoroughly blended. It will be quite a heavy mixture.
Put the mixture into a lined and greased cake tin and scatter over a few more almonds for decoration.
Bake for 2 – 2.5 hours until the cake is firm and the almonds are slightly toasted.
Allow to cool slightly before serving. Can be served hot or cold.
RECIPE NOTES
This may seem like a long bake, but it is needed. Just be sure to keep an eye on the cake after the first hour and turn if needed.
RECIPE TIPS
This cake will keep for a good week if kept in a airtight cake tin.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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