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Ingredients Jump to Instructions ↓

  1. 2 1/2 c 100% whole wheat flour

  2. 1 ts Mixed spice

  3. 1/4 lb Vegan margarine; PLUS:

  4. 4 tb Vegan margarine

  5. 1 c Real Barbados sugar

  6. 1 1/2 c Mixed dried fruit

  7. 1/4 c Mixed candied peel

  8. 1/4 c Glac? cherries

  9. -rinsed and halved 1 Orange; rind grated

  10. 2 tb Ground almonds

  11. 1/4 c Blanched almonds; chopped

  12. 1/2 c Soy milk or water

  13. 2 tb Vinegar

  14. 3/4 ts Baking soda

  15. 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds. Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures. Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan. Bake for 2 to 2-1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely.

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