EVERYTHING READY TO GO
MAKING A WISH
THE FINISHED CHRISTMAS CAKE
You can use all organic ingredients, but you don’t have to. This makes a lovely moist, boozy and fruity cake. We eat it plain but you can buy vegan marzipan and icing to decorate it if you like. I like to get everything measured and ready before I start, so that the making of the cake goes smoothly.
INGREDIENTS
350 gr wholegrain spelt flour
175gr vegan marg
175gr light muscovado sugar
1 tsp mixed spice
150gr sultanas
200gr raisins
150gr dates
50 gr flaked almonds
1 tblsp treacle
100gr glacé cherries, halved
grated zest of an orange
2 tblsps ground almonds
120ml soya milk
2 tblsps red wine vinegar
¾ tsp of bread soda (bicarbonate of soda)
6 tblsps (90ml) brandy
• Preheat oven to 150˚C
• Grease an 8” cake tin and line with a double layer of greased greaseproof
• Sieve the flour and spice
• Rub in the marg until the mix is like breadcrumbs
• Stir in the flaked almonds and treacle
• Add the sugar, dried fruit, cherries, orange zest and ground almonds and mix
• Warm half the soya milk in a small pot and add the vinegar
• Dissolve the bread soda in the rest of the soya milk, then add
this to the milk and vinegar mix
• Stir this into flour and fruit mix until well combined
• Spoon mix into greased tin and smooth the top
• Bake for 2 hours, until a skewer/cocktail stick comes out clean
• Leave cake in tin to cool, then turn out and peel off greaseproof
• Prick cake with a cocktail stick and feed with a third of the brandy
• Wrap cake in greaseproof and store in a tin
• Feed with the rest of the brandy at weekly intervals
• Will keep for 4 weeks
