Vegan no-egg fruit cake: Difference between revisions
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This [[Vegan|vegan]] [[Fruit|fruit]] [[Cake|cake]] does not keep as well as a traditional [[Fruit|fruit]] [[Cakes|cakes]] so needs to be used fairly quickly. | This [[Vegan|vegan]] [[Fruit|fruit]] [[Cake|cake]] does not keep as well as a traditional [[Fruit|fruit]] [[Cakes|cakes]] so needs to be used fairly quickly. | ||
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|TotalCalories = 3923 | |TotalCalories = 3923 | ||
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{{RecipeIngredients | |||
| 150 ml [[Olive oil|olive oil]] | |||
| 450 ml cold water | |||
| 675 g (1.5 lb) mixed [[Dried fruit|dried fruit]] ([[Raisins|raisins]], [[Cherries|cherries]], [[Currants|currants]], [[Sultanas|sultanas]] & chopped [[Apricots|apricots]]) | |||
| 50 g (2 oz) chopped whole [[Almonds|almonds]] | |||
| 2 teaspoons [[Ground|ground]] [[Mixed spice|mixed spice]] | |||
| 1 tablespoon of [[Black treacle]] or [[Molasses|molasses]] | |||
| [[Grated|grated]] rind of 1 waxless [[Lemon|lemon]] | |||
| 75g (3 oz) [[Muscovado sugar|muscovado sugar]] or [[Jaggery|jaggery]] | |||
| 350g (12 oz) [[Wholemeal|wholemeal]] [[Self-raising flour|self-raising flour]] | |||
}} | |||
'''after the [[Baking|baking]]''' | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 45 ml (3 tablespoons) [[Dark rum|dark rum]] | | 45 ml (3 tablespoons) [[Dark rum|dark rum]] | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cake|#cake]] [[Special:Search/fruit|#fruit]] [[Special:Search/darkrum|#darkrum]] [[Special:Search/vegannoeggfruitcake|#vegannoeggfruitcake]] [[Special:Search/cookery|#cookery]] [[Special:Search/cherries|#cherries]] [[Special:Search/vegan|#vegan]] [[Special:Search/molasses|#molasses]] [[Special:Search/almonds|#almonds]] [[Special:Search/currants|#currants]] [[Special:Search/mixedspice|#mixedspice]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 14:22, 14 April 2024
Another of Mum's recipes from her sheaf of cookery notes.
This vegan fruit cake does not keep as well as a traditional fruit cakes so needs to be used fairly quickly.
| Vegan no-egg fruit cake | |
|---|---|
 |
| Servings: | Servings: 10 - Makes one vegan fruit cake |
| Calories per serving: | 392 |
| Ready in: | 2 hours, 45 minutes |
| Prep. time: | 45 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 28th June 2013 |
|
Best recipe reviewNot sure about this 3/5 Don't much like cakes anyway |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 ml olive oil
- 450 ml cold water
- 675 g (1.5 lb) mixed dried fruit (raisins, cherries, currants, sultanas & chopped apricots)
- 50 g (2 oz) chopped whole almonds
- 2 teaspoons ground mixed spice
- 1 tablespoon of Black treacle or molasses
- grated rind of 1 waxless lemon
- 75g (3 oz) muscovado sugar or jaggery
- 350g (12 oz) wholemeal self-raising flour
after the baking
- 45 ml (3 tablespoons) dark rum
Mise en place
- Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour]
Method
- Line and oil a 19 cm (7.5") round cake tin.
- Add all of the cake ingredients to a large bowl and beat well unit smooth and evenly mixed.
- Pour the mixture into the greased cake tin and bake in the middle of the oven for 2 hours.
- The cake should feel firm to the touch and sound hollow when tapped if done.
- Allow to cool for 15 minutes then drizzle the rum evenly over the top of the cake.
- Leave until perfectly cool until slicing and serving.
Recipe source
- Mum's cookery notes.
Variations
Use sherry instead of dark rum
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