Fruit Cake (Christmas Cake)
This is a recipe taken from Animal Aids recipe page. It's a healthy, hearty wholegrain cake that can be eaten straight away or feed it alcohol/tea for a few weeks for the perfect Christmas cake.
Servings 12 slices
- 450 g wholemeal flour
- 5 tsp baking powder
- 450 g mixed dried fruit
- 100 g chopped mixed nuts
- 2 tsp vanilla extract
- 2 tbsp molasses Or coconut sugar
- generous pinch of sea/pink salt
- 425 ml vegan sweet sherry or use plant milk
- 160 ml vegetable oil
- 2 tsp ground mixed spice
- Preheat the oven to 150oC/302oF
In a large mixing bowl add the dry ingredients (flour, baking powder, spices, salt, nuts, dried fruit & sugar). Mix until all ingredients are combined.
Pour in the sherry/milk, vanilla and oil into the dry mix and stir together until you have your cake mix.
Line an 8" cake tin with parchment paper and oil the sides. Pour in the mix and press down so the mixture is divided equally.
Pop into the oven and let it bake for 2 hours. After an hour and a half you might want to check the cake isn't burning. If the top is starting to burn cover with tin foil.
Remove the cake from the oven and allow to cool on a wire rack for a few hours. If using a loose base tin you can remove the tin after an hour so it cools sooner.
Best served with a cup of tea or glass of wine.
TIP: If you don’t want to use alcohol why not use plant milk instead. The cake can dry out quickly if not stored correctly. Wrap in parchment paper and then in foil. Store it an air tight container. If you want to make a Christmas cake look up (google) tips on feeding the cake with alcohol or tea.