Fruit Sponge Cake

A cartoon image, from the shoulders up, of a curly brown haired white woman wearing glasses, a purple top, and gray dungarees. Behind are large stripes in black, gray, white and purple, with faint stars. Jessica
Ingredients:
  • 500g Mixed Fruit Peel
  • Small Tub Glacé Cherries
  • Small Tub Orange Peel
  • 250g Plain Flour
  • 200g Light Brown Sugar
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 1 tsp All Spice
  • 240ml Soya Milk
  • 120ml Vegetable Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1 tsp Orange Extract
Category: Kitchen

Details

I made this last Christmas, wanting an alternative to Christmas pudding or a standard fruitcake. It was great served with custard or cream.

  • Yield: 1 Large Cake
  • Difficulty: Intermediate
  • Time: Long

Instructions:

  1. Preheat the oven to 180°C.
  2. Grease a 9-inch round cake tin.
  3. In a large mixing bowl, mix together the dry ingredients of flour, sugar, bicarbonate of soda, baking powder, salt, and all the spices (ground cinnamon, ground nutmeg, ground ginger, and the all spice).
  4. In another bowl, mix together the wet ingredients of soy milk, vegetable oil, apple cider vinegar, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined, do not overmix.
  6. Chop the glacé cherries into small peices, and fold them gently into the batter along with the mixed fruit peel and orange peel.
  7. Pour the batter into the cake tin and smooth the top with a spatula.
  8. Bake in the oven for 45 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to completely cool.