Light Fruit Cake
A traditional style cake made using dried fruit. They are typically served at celebrations such as weddings or Christmas. They originated in Europe.
224g/8 oz self-raising flour; OR
224g/8 oz all purpose flour with 2 tsp baking powder
112g/4 oz vegan butter
112g/4 ounces soft brown sugar
56g/2 oz chopped or halved glace cherries
336g/12 oz mixed dried fruit (raisins, sultanas, currants or whatever you have to hand)
2 flax eggs (2 Tbsp ground flax seed mixed with ½ cup warm water, stirred and left for 5 minutes)
4 Tbsp non-dairy milk
½ tsp vanilla extract
½ tsp salt
- Preheat oven to 170°C.
- Mix up thw flax seed eggs before doing anything else so they can sit and get thick and gloopy.
- Spray a 7 inch (can use 8 inch but cake will be slightly flatter) with non-stick spray and line the bottom with parchment paper.
- Beat the non-dairy butter with the sugar until fluffy. Add the flax eggs and beat again. Add vanilla extract and beat again.
- Whisk the flour, salt and baking powder (if not using self-raising flour).
- Add the chopped or halved cherries (preferred) to some of the flour to coat and place aside for a moment.
- Add the rest of the flour along with the milk and mix well but do not over beat.
- Add in remaining flour with cherries and stir rather than beat to just mix together.
- Scrape the thick batter into the cake pan and smooth the top.
- Then make a slight indent in the middle of the cake - this is so that when the cake rises it will hopefully end up flat rather than risen in the middle in case you wish to ice it later.
- Bake in the middle of the oven for 60 minutes. If you are using the 8 inch pan it will take less time. In any case, start checking after 30 minutes. The cake is cooked when you can do the toothpick test.
- Leave in pan to cool for 5 minutes, then turn out, remove parchment paper on the bottom and leave to finish cooling on a wire rack.
- Will stay moist for several days if you wrap in foil or place in a large plastic container.
- Freezes well.
Serves 12 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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