Vegan Boiled Fruit Cake
A BIG ADVANTAGE of this cake is that it keeps well for weeks, even months. Infact, keeping it a week or two undoubtedly improves the flavour.
PREPARATION TIME: 30 MINUTES
COOKING TIME: 1 HOUR 10 MINUTES
PRE-HEAT OVEN TO 160°C / 325°F / GAS MARK 3
INGREDIENTS FOR 1 CAKE
150g vegan butter
250ml (1 cup) water
200g coconut sugar
150g mixed candied peel
150g seedless raisins
125ml (½ cup) brandy
10ml (2 teaspoons) baking powder
5ml (1 teaspoon) bicarbonate of soda
5ml (1 teaspoon) mixed spice
3ml (¾ teaspoon) ground cinnamon
3ml (¾ teaspoon) ground ginger
130g apple sauce
In a large saucepan, bring the vegan butter, water, coconut sugar, sultanas, currants, mixed peel, raisins and brandy to the boil.
Meanwhile, sieve the flour, baking powder, bicarbonate of soda and spices into a large mixing bowl.
Add the boiled fruit mixture to the flour mixture and blend well.
Fold in the apple sauce.
Pour the mixture into a lined and greased loaf tin, 23cm x 12cm, or a 20cm deep round tin (if you use a non-stick tin with a fine coating of non-stick cooking spray, it will not be necessary to line the tin), and bake for about 1 hour 10 minutes.
Test after 1 hour.
Leave the cake in the tin for 10 minutes, then turn it out.
When the cake is cool, wrap in aluminium foil and store.
For a richer cake, add the following to the boiling fruit mixture:
100g each of glacé cherries,
glacé or preserved figs,
chopped dates and preserved ginger.
After the apple sauce has been added, fold in 200g chopped nuts.
Bake for 1½ hours in 2 loaf tins (the extra ingredients will double the amount of cake made).
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