What’s Christmas without a fruit cake? Fruit cakes of olden days were often a joke. But this vegan version is moist and yummy and will make a great addition to your holiday traditions.
Vegan Christmas Cake
Ingredients:
- 1 lb Candied pineapple
- 1/2 lb Citron
- 1/4 lb Candied citron
- 1/4 lb Candied orange & lemon peel
- 1/4 lb Candied cherries
- 1 1/2 lb Raisins
- 1/2 lb Currants
- 1/2 cup Grapefruit juice
- 1/4 lb Whole mixed nuts without peanuts
- 2 cups Flour
- 1 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 3/4 cup Shortening
- 1 cup White sugar
- 1 cup Brown sugar
- 5 tablespoon Cornstarch
- 1 teaspoon Almond extract
- 6 tablespoons Grapefruit juice
Directions:
- Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl.
- Add 1/2 cup grapefruit juice, mix very well.
- Cover & let stand overnight.
- The next day, add the nuts & 1/2 cup 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
- Line with parchment paper & grease the paper.
- Transfer the cake mixture to the cake tin and press down gently.
- Bake for 3 hours, but 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 courtesy of Recipe-search.co.uk]
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