Vegan fruit cake (eliot)

8 Servings

Ingredients

Quantity Ingredient
Karen Mintzias
2½ cup 100% whole wheat flour
1 teaspoon Mixed spice
¼ pounds Vegan margarine; PLUS:
4 tablespoons Vegan margarine
1 cup Real Barbados sugar
1½ cup Mixed dried fruit
¼ cup Mixed candied peel
¼ cup Glac‚ cherries rinsed and halved
1 Orange; rind grated
2 tablespoons Ground almonds
¼ cup Blanched almonds; chopped
½ cup Soy milk or water
2 tablespoons Vinegar
¾ teaspoon Baking soda
Extra vegan margarine for greasing

Directions

Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds.

Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures.

Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan.

Bake for 2 to 2-½ hours, or until a skewer inserted into the center of the cake comes out clean.

Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

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