Vegan christmas cake

1 cake

Ingredients

Quantity Ingredient
1 pounds Candied pineapple
½ pounds Citron
¼ pounds Candied citron
¼ pounds Candied orange & lemon peel
¼ pounds Candied cherries
1½ pounds Raisins
½ pounds Currants
½ cup Grapefruit juice
¼ pounds Whole mixed nuts without peanuts
2 cups Flour
1 teaspoon Salt
½ teaspoon Baking soda
1 teaspoon Cinnamon
¾ cup Shortening
1 cup White sugar
1 cup Brown sugar
5 tablespoons Cornstarch
1 teaspoon Almond extract
6 tablespoons Grapefruit juice

Directions

Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl. Add ½ c grapefruit juice, mix very well. Cover & let stand overnight.

The next day, add the nuts & ½ c of the flour to the fruit mixture & mix well. Combine the rest of the flour with the baking soda, salt & cinnamon in a separate bowl, & mix well.

In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch.

Add the beaten shortening & sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract & the rest of the grapefruit juice, stirring well until the mixture is well combined.

Preheat oven to 275F.

Grease a 10" square cake tin. Line with brown paper & grease the paper. Transfer the cake mixture to the cake tin. Press down gently.

Bake for 3 hours. Check after two hours. If the top is browning too quickly, cover with some waxed paper.

After it is cooked, remove from the oven & place on a wire rack to cool for 30 minutes. Gently remove cake from the tin & peel away the paper. Let cool on wire racks till completely cooled. Wrap in waxed paper & keep in a cool place.

If icing the cake, layer with marzipan & then decorate as desired.

Recipe by Mark Satterly

* CROSSPOSTED Submitted By INTERCOOK On 12-04-95

Related recipes