Difference between revisions of "Vegan no-egg fruit cake"
From Cookipedia
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− | |description=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 | + | |description=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 |
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+ | |DatePublished=28th June 2013 | ||
+ | |Author=Chef | ||
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|Servings = Makes one vegan fruit cake | |Servings = Makes one vegan fruit cake | ||
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− | | 45 ml (3 | + | | 45 ml (3 tablespoons) [[Dark rum|dark rum]] |
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===[[Mise en place]]=== | ===[[Mise en place]]=== |
Revision as of 15:27, 18 November 2015
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.
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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