Vegan Christmas Cake

At least the day before baking, mix all raisins (125 g), sultanas (125 g), currants (125 g), dried cranberries (100 g), mixed candied peel (100 g), glace cherries (85 g) (halved), and rum or brandy (100 ml) in a large lidded bowl. Stir well, cover, and let soak overnight or up to a week, stirring occasionally. Start 720m timer

The next day, preheat oven to 140°C/120°C fan/275°F/gas mark 1. Grease a deep round cake tin (1 20cm/8inch) and double-line it with [baking parchment].

In a large bowl, whisk vegan margarine (175 g) (softened), dark brown sugar (125 g), light brown sugar (50 g), treacle (30 g), zest (1 orange), and zest (1 lemon) until fluffy.

In a separate bowl, sift together plain flour (350 g), ground almonds (40 g), bicarbonate of soda (0.75 tsp), mixed spice (1 tsp), ground cinnamon (0.5 tsp), and ground nutmeg (0.5 tsp).

Add the dry ingredients to the margarine mix, along with unsweetened soy milk (120 ml) and lemon juice or red or white wine vinegar (2 Tbsp). Stir until just combined; avoid over-mixing. The batter should be very thick. Add more milk sparingly if too dry, as the batter should remain stiff.

Stir in the soaked dried fruits (including any leftover liquid) and almonds (60 g) (chopped).

Scrape the batter into the prepared [round cake tin] and spread it evenly with a [spatula].

Bake for 2-3.5 hours until a skewer inserted into the center comes out clean. Let the cake cool completely in the [round cake tin] on a [wire rack], then turn it out and brush all over with [rum or brandy]. Start 180m timer

Once completely cold, wrap the cake in [baking parchment], then [tin foil], and store in an [airtight container]. Feed every 1-2 weeks with [rum or brandy] for up to three months. Do not feed for one week before icing.