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Title: Vegan Christmas Cake
Categories: Bakery Cake Vegan Christmas Blank
Yield: 1 Cake

1lbCandied pineapple
1/2lbCitron
1/4lbCandied citron
1/4lbCandied orange & lemon peel
1/4lbCandied cherries
1 1/2lbRaisins
1/2lbCurrants
1/2cGrapefruit juice
1/4lbWhole mixed nuts without - peanuts
2cFlour
1tsSalt
1/2tsBaking soda
1tsCinnamon
3/4cShortening
1cWhite sugar
1cBrown sugar
5tbCornstarch
1tsAlmond extract
6tbGrapefruit juice

Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let stand overnight.

The next day, add the nuts & 1/2 c 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 tin. Line with brown paper & grease the paper. Transfer the cake mixture to the cake tin. Press down gently. Bake for 3 hours. 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 by Mark Satterly

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