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» Vegan Fruit Cake
Vegan Fruit Cake
How To Make
675g (1 ½ lb) Mixed sultanas, currants & raisins
450ml (¾ pt) Water
150ml (¼ pt) Oil
350g (12 oz) 100% Wholemeal self-raising flour
50g (2 oz) Blanched almonds – chopped
15ml (1 tbsp) Molasses
1 Lemon – grated rind
10ml (2 tsp) Ground mixed spice
75g (3 oz) Raw brown sugar
45ml (3 tbsp) Sherry or rum – optional
Grease and line a 7 ½" (19cm) round cake tin.
Place all the ingredients, except the sherry, in a basin and beat well until evenly mixed.
Pour into the prepared tin and bake in the oven at 150°C (300°F/ Mark 2) for about 2 hours, until risen and firm to the touch.
Allow to cool slightly in the tin, then spoon the sherry over the cake and leave in the tin until completely cold.
Unlike a traditional food cake, this cake does not keep for very long.