This awesome boiled fruit cake is a firm family favourite in our household, and will definitely be on the table over Christmas. I first tasted this awesome recipe many years ago, back in the days when I was vegetarian – I loved it and I have been missing it ever since. So I retrieved the family recipe, and set out to veganize it, in the hope that it worked. It was every bit as good as it was back then ! I added and changed a handful of things around, and here we have a cake that more than does us justice for this Christmas. It begs for a hot pot of English Tea, and memories of cold winter Sunday afternoons, when really nothing else matters but the fine rich taste of this moist delight, full of flavour and nostalgic texture – pure British nostalgia !
250ml (8 fl oz) water
900g (2 lbs) mixed dried fruit (I used 500g Australian sultanas, and the rest a mixture of ready-to-eat chopped figs, and chopped driedapricots)
100g of black treacle (or a little less if you prefer to use either stevia, xylitol, or molasses)
230g plain flour (I used 100g plain unbleached, and the rest a mixture of gram flour, tapioca and soya flour) – for gluten-free see note above
1 tsp mixed spice
1 tsp bicarbonate of soda (baking soda)
½ tsp baking powder
the zest of a large orange
almonds for the top to decorate (as per picture)
- Preheat the oven to 300ºF (150ºC), and grease a 2lb loaf tin, or a round 8” cake tin, and line it with grease proof paper/parchment.
- Combine the water dried fruit, sugar treacle, and vegan butter or coconut oil in a saucepan over a medium heat, and bring to the boil, stirring occasionally, and boil gently for 10-15 minutes.
- Meantime, sift the flours, bicarb of soda, and mixed spices, and other dried ingredients in a large bowl. Then when your fruit is ready, allow to stand for 10 minutes or so.
- Now make a well in the flour mix, and pour the fruit mixture in it, and, using a wooden spoon, stir it for a few minutes, making sure it is well mixed.
- Spoon your mixture into the cake tin/loaf tin, and decorate with the almonds.
- Bake for 90 minutes, or until a sharp knife or skewer comes out clean when teste
- Cool in the tin for at least 10 minutes before removing.
- Put the kettle on, cut a slice, spread some vegan butter, lie back, and think of nothing else . . .
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010