Vegan Fruit Cake - - 8 inch cake
- 450g sultanas
- 110g raisins
- 110g currants
- 90g mixed peel
- 90g wheat free glace cherries
- 75ml brandy
- 510g gluten free self raising flour
- 1½ teaspoons gluten free baking powder
- large pinch salt
- 335g soft dark brown sugar
- 2 teaspoons mixed spice
- 1 teaspoon ground nutmeg
- 150ml sunflower oil
- 5 teaspoons white vinegar
- 420 – 450ml water
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Place the sultanas, raisins, currants, mixed peel, glace cherries cut in half and brandy in a large bowl, cover and leave to soak overnight.
Grease and line an 8 inch round cake tin with baking parchment.
Preheat the oven to 160ºc/325ºf/gas mark 3.
Mix all the dry ingredients in a large bowl.
Measure together the wet ingredients then stir into the dry ingredients. The mixture should be the consistency of a smooth batter.
Stir in the soaked dried fruit.
Pour into the cake tin, then cover the cake tin with a piece of tin foil with a hole in the middle. Cut a piece of greaseproof paper big enough to wrap around the cake tin twice. Fold over lengthways four or five times to the same height as the cake tin. Wrap this around the cake tin and secure with sticky tape.
Bake for about 3½ – 4 hours or until a knife inserted into the centre comes out clean. Leave to cool in the cake tin to help keep its shape.