I made this last Christmas, wanting an alternative to Christmas pudding or a standard fruitcake. It was great served with custard or cream.
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
- Step 01: Preheat the oven to 180°C.
- Step 02: Grease a 9-inch round cake tin.
- Step 03: 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).
- Step 04: In another bowl, mix together the wet ingredients of soy milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Step 05: Gradually add the wet ingredients to the dry ingredients, stirring until just combined, do not overmix.
- Step 06: Chop the glacé cherries into small peices, and fold them gently into the batter along with the mixed fruit peel and orange peel.
- Step 07: Pour the batter into the cake tin and smooth the top with a spatula.
- Step 08: Bake in the oven for 45 minutes or until a toothpick comes out clean.
- Step 09: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to completely cool.
Room:
Kitchen