Vegan Christmas Cake
Author/Submitted by: Servings: 1 Categories:
Cakes
/
Christmas
/
Desserts
Ingredients: 1
lb
Candied pineapple 1/2
lb
Citron 1/4
lb
Candied citron 1/4
lb
Candied orange & lemon peel 1/4
lb
Candied cherries 1 1/2
lb
Raisins 1/2
lb
Currants 1/2
c
Grapefruit juice 1/4
lb
Whole mixed nuts without
-- peanuts 2
c
Flour 1
t
Salt 1/2
ts
Baking soda 1
t
Cinnamon 3/4
c
Shortening 1
c
White sugar 1
c
Brown sugar 5
tb
Cornstarch 1
t
Almond extract 6
tb
Grapefruit juice
Directions:
Combine pineapple, citrons, peels, cherries, raisins & currants in a
large bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let
stand overnight.
The next day, add the nuts & 1/2 c of the flour to the fruit mixture
& mix well. Combine the rest of the flour with the baking soda, salt
& cinnamon in a separate bowl, & mix well.
In a third bowl, beat the shortening for 30 seconds. Gradually add
the sugars, creaming well as you add them. Stir in the cornstarch.
Add the beaten shortening & sugars to the fruit. Gradually stir in
the flour mixture. Add the almond extract & the rest of the
grapefruit juice, stirring well until the mixture is well combined.
Preheat oven to 275F.
Grease a 10" square cake tin. Line with brown paper & grease the
paper. Transfer the cake mixture to the cake tin. Press down gently.
Bake for 3 hours. Check after two hours. If the top is browning too
quickly, cover with some waxed paper.
After it is cooked, remove from the oven & place on a wire rack to
cool for 30 minutes. Gently remove cake from the tin & peel away the
paper. Let cool on wire racks till completely cooled. Wrap in waxed
paper & keep in a cool place.
If icing the cake, layer with marzipan & then decorate as desired.
Recipe by Mark Satterly
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