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Vegan Fruit Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

2 1/2  cups  100% whole wheat flour
1  teaspoon  Mixed spice
1/4  pound  Vegan margarine, PLUS:
4  tablespoons  Vegan margarine
1  cup  Real Barbados sugar
1 1/2  cups  Mixed dried fruit
1/4  cup  Mixed candied peel
1/4  cup  Glace cherries, rinsed and halved
1    Orange, rind grated
2  tablespoons  Ground almonds
1/4  cup  Blanched almonds, chopped
1/2  cup  Soy milk or water
2  tablespoons  Vinegar
3/4  teaspoon  Baking soda
    Extra vegan margarine, for greasing

Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds. Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures. Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan. Bake for 2 to 2-1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

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