Vegan Fruit Cake Recipe
This is a heavy very boozy fruit cake recipe that I have developed over the years. You only should have a small piece and definitely do not drive after eating as it is really potent. It can be used as a celebration cake, perfect for Christmas. I like to make a very large cake and then split it into a few pieces, it lasts for ages this way and it keeps well in an airtight container for weeks.
This cake is made in three stages. Baking the Cake, Feeding the Cake, Icing the Cake oh I forgot stage four eating the cake.
Baking the Cake.
Ingredients
1000 grams of Dried Fruit and Nuts ( i like to use raisins, sultanas, glace cherries, chopped walnuts and chopped almonds, but add what fruits and nuts you like )
Two teaspoons of cinnamon powder (you can add more if you like)
Half a freshly grated nutmeg
3 Dessert Spoons of your favourite brandy, sherry, whisky or rum
1 Cup of Soy Milk
1 teaspoon of vinegar
Egg Replacer (enough for 2 eggs worth) or Two dessert spoons of soya flour
Half a teaspoon of baking powder
2 dessert spoonfuls of black treacle
200 grams of dark brown sugar
200grams of vegan margarine
250 gram of self raising Flour sifted (wholemeal or white)
2 teaspoons of vanilla extract
extra alcohol for feeding
First put the fruit, nuts and spices into a large bowl and stir in the alcohol. Every so often give it a stir.
Line a large baking tin with grease proof paper that has been rubbed with a little vegan margarine to prevent the cake from sticking. I like to use a tray bake tin. But you can use spring form tins or whatever shape and size you like, you could even divide the mixture into a couple of smaller tins.
Pre heat the oven to 180 Electric or Gas mark 5.
Add the vinegar to the soya milk and let it sit for about 5 mins, it will curdle the milk and start to foam.
Put all the other ingredients into a bowl or food mixer and combine together, add half of the soya milk mix and stir in. Then add all the fruit and nuts and give it a good mix together. Gradually add a bit more of the soya milk until you get a smooth consistency and it drops from a spoon slowly. Give it a good stir to get it all mixed in well.
Pour into the baking tin even out with a flat edged knife or spatula.
Place in the oven for 30 mins then carefully place a loose foil lid over the cake to prevent burning and reduce temperature on the oven down to 140. Bake for another 1 hour. Remove foil lid carefully and test cake with a skewer, if it comes out without any mixture the cake is done, if not bake for another 15 mins and check again, and again after another 15 minutes until it is cooked through.
Remove from oven, place on a cooling rack and allow to cool for a couple of hours, still in its tin.
When it is cool, remove from baking tin and completely wrap with foil and put into an airtight container. At this point if you have made the large cake you can cut it up into a few pieces and wrap them individually.
Feeding the Cake
The next day, open the top of the cake and sprinkle a little of the alcohol over evenly approx. a dessert spoonful. Repeat this every couple of days for a week. Then feed it once a fortnight until you eat it.
If you have split your cake, I would only decorate it before I want it, so you can feed the cake a few more times.
Icing or Decorating the Cake
I have to admit I am not that great with cake decoration. So I use ready to roll marzipan and ready to roll icing. But if you have the time and the skill knock yourself out and make it look lovely. I do try a little harder at Christmas and ice it myself using some cake decorations.
Ribbons cover a multitude of sins.
But for a store cupboard cake I roll out the marzipan and icing, cut it to size and then stick it to the cake using warmed apricot jam.
Here is a link to some of the lesser known Baking Ingredients I use.
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