Rich fruit cake
Wet Mix:
12 oz mixed dried fruit – any sort (raisins,sultanas, apricots, apple, pineapple, etc.)
4 oz glace cherries
4 oz sugar – brown or vegan-friendly white
5 fl oz vegetable oil or vegan margarine
10 fl oz tea, fruit juice, beer, or water. (soya, rice or nut milk can be used, including flavoured varieties, but you need to warm it up before adding to the dried fruit)
Dry Mix:
12 oz Self Raising flour – white or wholemeal
1 heaped teaspoon baking powder
2 – 4 teaspoons mixed spice
1. Soak dried fruit overnight in the chosen liquid.
2. Next day, combine all wet mix ingredients and warm gently until sugar has dissolved.
3. Meanwhile, line baking tin and preheat oven. I find a 7 inch round or square tin or a large loaf tin works very well.
4. Combine dry mix ingredients and then quickly mix wet and dry mixes together and place in tin, level the top but do not make a well as with standard fruit cake.
5.Bake at gas mark 4, 180ºC, 350ºF for about 1 - 1½ hours or until it feels springy on top.
Note: This cake freezes well, but due to the relatively low fat content does not keep for as long as a standard fruit cake. This cake can be served as it is or makes an excellent festive cake with almond paste and icing.
SO HOW'D IT GO?
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