This vegan fruit cake is perfect for the holidays! Not only does it have a delicious texture, but it's also a little boozy, too!
Christmas Cake [Vegan]
- 1 kg of mixed dry fruits (mix of raisins, figs, apricots, cherries, black currants)
- 1/4 cup candied citrus peels
- Juice of two oranges
- 150 ml rum, plus extra for feeding
- 1 cup coconut oil
- 1 cup brown sugar
- 4 tablespoons flax meal
- 1/2 cup water
- 3/4 cup plain flour
- 1 cup ground almonds
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- In a large deep pan/wok, take dried fruits, candied peels, rum, sugar, coconut oil and set over medium heat. Stir continuously and bring it to a boil. Let simmer for 5 minutes. Turn off the heat. Leave it cool.
- In another large bowl, whisk together flour, ground almonds, baking powder, ground cinnamon, and ground cloves. Keep aside.
- Grease one 9 inches or bigger round cake pan. Line the bottom with a double sheet of parchment paper. Line the sides. Wrap a double layer of newspaper on the outside and secure it with a string or a tape. Preheat oven to 300°F.
- Stir flax meal with 1 cup water. Leave to sit for 5 minutes until thick and gel-like.
- Mix this to the cooled fruit mixture. Add orange juice. Mix well.
- Now add flour mix. Stir well so that there are no pockets of flour.
- Pour the batter into the prepared pan. Level the top and bake for 2 hours. Tent with a foil if the top is browning too fast. Check with a skewer for doneness.
- Remove the cake from the oven. Poke holes with a skewer. Spoon over 2 tablespoons of rum. Leave the cake to cool completely in the pan.
- Peel off the parchment paper. Brush the top, bottom, and sides with rum. Wrap in a cling film. Brush with alcohol every fortnight.