Name: Vegan Christmas Cake
Prep time: 60 min
Cook time: 140 min
Total time: 200 min
Yield: 12 servings
Ingredients: 125 g raisins; 125 g sultanas; 125 g currants; 100 g dried cranberries; 100 g mixed candied peel; 85 g glace cherries (halved); 100 ml rum or brandy (for soaking); 175 g vegan margarine (softened); 125 g dark brown sugar (soft); 50 g light brown sugar (soft, or more dark brown sugar); 30 g treacle (or molasses); 1 null orange zest (finely grated, from 1 large orange); 1 null lemon zest (finely grated, from 1 large lemon); 350 g plain flour (all-purpose); 40 g ground almonds; 0.75 tsp bicarbonate of soda; 1 tsp mixed spice (apple pie spice); 0.5 tsp ground cinnamon; 0.5 tsp ground nutmeg; 120 ml unsweetened soy milk (or other unsweetened non-dairy milk); 2 Tbsp lemon juice or red or white wine vinegar; 60 g almonds (chopped); null null rum or brandy (for feeding)

Instructions

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1

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.
2

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].
3

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.
4

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).
5

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.
6

Stir in the soaked dried fruits (including any leftover liquid) and almonds (60 g) (chopped).
7

Scrape the batter into the prepared [round cake tin] and spread it evenly with a [spatula].
8

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].
9

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.