Classic Christmas Cake
This rich, dense, spiced vegan fruit cake is the perfect centrepiece for any Christmas table. Leave it plain or ice it with fondant and marzipan to add a sweet, snowy topping to this classic cake.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
If you wish to keep the cake for a longer time, unwrap after two weeks, poke holes with a skewer and feed the cake with an additional 2-3 tablespoons of brandy to keep it moist. Re-wrap and repeat every two weeks.
This vegan Christmas cake will keep for up to two months, well-wrapped and stored in a cool, dry place.
Total Time: 3 hours 20 minutes
Prep Time: 20 minutes, plus time to soak
Cook Time: 3 hours
Servings: 12
Rating:
Total Time: 3 hours 20 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 41.666666666667 41.666666666667 g sultanas
- 16.666666666667 16.666666666667 g dried dates, chopped
- 16.666666666667 16.666666666667 g dried cranberries
- 8.3333333333333 8.3333333333333 g glacé cherries, chopped
- 16.666666666667 16.666666666667 g currants
- 4.1666666666667 4.1666666666667 g mixed peel
- 33.333333333333 33.333333333333 ml brandy
- 20.833333333333 20.833333333333 g dairy-free butter
- 15 15 g dark brown sugar
- 0.5 0.5 Tbsp blackstrap molasses
- 41.666666666667 41.666666666667 g plain flour
- 0.125 0.125 tsp baking powder
- 0.083333333333333 0.083333333333333 tsp xanthan gum
- 20.833333333333 20.833333333333 ml soya milk
- 0.16666666666667 0.16666666666667 Tbsp mixed spice
- 0.083333333333333 0.083333333333333 tsp freshly ground nutmeg
- 0.083333333333333 0.083333333333333 tsp cinnamon
Method
- Place all the fruit into a bowl and pour over the brandy; cover and soak overnight.
- Preheat the oven to 150°C/300°F/Gas 2 and double-line a 10-inch square tin with baking paper inside and out. Cut an additional square of baking paper the same size as the tin.
- Beat together the butter and sugar until fluffy.
- Stir in the molasses, flour, baking powder, xanthan gum, soya milk and spices until well combined.
- Stir in the soaked fruit and up to 2 tablespoons of any additional soaking liquid that may be left.
- Finally transfer the mixture to the prepared tin and place the pre-cut square of baking paper on top of the cake mix.
- Bake in the oven for 2½-3 hours. Test the cake by inserting a skewer in the middle – when the skewer comes out clean the cake is done.
- To store the cake, wrap in two layers of greaseproof paper and an additional layer of foil. Keep in a cool dry place.
Nutritional information per serving (250g): Calories 710, Fat 16g, Saturates 3.1g, Sugars 76g, Salt 0.68g
Kick off the Christmas celebrations in style with these impressive vegan cocktail recipes.
