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Title: Vegan Christmas Cake
Categories: Bakery Cake Vegan Christmas Blank
Yield: 1 Cake
| 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 | c | Grapefruit juice |
| 1/4 | lb | Whole mixed nuts without - peanuts |
| 2 | c | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 3/4 | c | Shortening |
| 1 | c | White sugar |
| 1 | c | Brown sugar |
| 5 | tb | Cornstarch |
| 1 | ts | Almond extract |
| 6 | tb | Grapefruit 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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