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.

This recipe is from the CRANKS recipe book (Cranks Restaurants) ISBN 1 8579 140 x


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