Vegan Fruit Cake

Ingredients

Serves 2

  • 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

How To Make

  1. Grease and line a 7 ½” (19cm) round cake tin.
  2. Place all the ingredients, except the sherry, in a basin and beat well until evenly mixed.
  3. 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.
  4. Allow to cool slightly in the tin, then spoon the sherry over the cake and leave in the tin until completely cold.
  5. Unlike a traditional food cake, this cake does not keep for very long.