A food blog for people who do not like to eat animals.
Sunday, December 20, 2009
Fruit cake without eggs (Vegan)
(Because this cake does not contain butter, eggs or milk it has limited keeping qualities)
Mixed fruit (Sultanas, Currants, Raisins) 675g (1 ½ lb) Water 450 ml (¾ pt) Oil 150 ml (1/4 pt) Whole-meal self-raising flour 350g (12 oz) Blanched almonds, chopped 50g (2 oz) Molasses 15ml (1 tbsp) Grated rind of 1 lemon Ground mixed spice 10 ml (2 tsp) Raw brown sugar 75g (3 oz) Sherry or Rum (optional) 45ml (3 Tbsp)
Grease and line a 7 ½” (19cm) round cake tin. Place all the ingredients, except the sherry, in a basin and beat well until evenly mixed. Pour into the prepared tin and bake in the oven at 150°C (300°F/Mark 2) for about 2 hours, until risen and firm to the touch. Allow to cool slightly in the tin, then spoon the sherry over the cake and leave in the tin until completely cold.
Unlike a traditional cake, this cake does not keep very long.