Vegan no-egg fruit cake

Another of Mum's recipes from her sheaf of cookery notes.

This vegan fruit cake does not keep as well as a traditional fruit cakes so needs to be used fairly quickly.

Vegan no-egg fruit cake

Servings:	Servings: 10 - Makes one vegan fruit cake
Calories per serving:	392
Ready in:	2 hours, 45 minutes
Prep. time:	45 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	Chef
First published:	28th June 2013

Best recipe review Not sure about this 3/5 Don't much like cakes anyway Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 150 ml olive oil
• 450 ml cold water
• 675 g (1.5 lb) mixed dried fruit (raisins, cherries, currants, sultanas & chopped apricots)
• 50 g (2 oz) chopped whole almonds
• 2 teaspoons ground mixed spice
• 1 tablespoon of Black treacle or molasses
• grated rind of 1 waxless lemon
• 75g (3 oz) muscovado sugar or jaggery
• 350g (12 oz) wholemeal self-raising flour

after the baking

• 45 ml (3 tablespoons) dark rum

Mise en place

• Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour]

Method

1. Line and oil a 19 cm (7.5") round cake tin.
2. Add all of the cake ingredients to a large bowl and beat well unit smooth and evenly mixed.
3. Pour the mixture into the greased cake tin and bake in the middle of the oven for 2 hours.
4. The cake should feel firm to the touch and sound hollow when tapped if done.
5. Allow to cool for 15 minutes then drizzle the rum evenly over the top of the cake.
6. Leave until perfectly cool until slicing and serving.

Recipe source

• Mum's cookery notes.

Variations

Use sherry instead of dark rum

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