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
- 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.