Vegan fruitcake
pizzarossa
pizzarossa
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 x 24cm (9 – 10″) round cakes
  • 15 minutes
  • 600 g 81 1/3 lb) dried fruit and nuts (see notes)
  • 500 ml (2 cups) brandy (see notes)
  • hot water
  • 500 g (4 cups, spooned and scraped) all-purpose (plain) flour
  • 250 g (1 cup) raw (turbinado) sugar
  • 1 Tbsp baking powder
  • 1 tsp baking (bicarb) soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp each ground nutmeg, cardamom, mace and coriander
  • 1/4 tsp ground cloves
  • 250 ml (1 cup) apple juice (see notes)
  • 250 ml (1 cup) sunflower or other neutral oil
  • 4 Tbsp treacle or molasses
  •  
  • For the fruit & nut mixture, I used
  • 100 g (2/3 cup) chopped dried apricots
  • 100 g (4/5 cup) dried cranberries
  • 100 g (2/3 cup) golden sultanas
  • 100 g (2/3 cup) raisins
  • 100 g (4/5 cup) slivered almonds
  • 100 g (2/3 cup) hazelnuts, chopped
  • finely grated zest of 1 small lemon

Instructions

Comments

Log in or Register to write a comment.