Step-by-step Christmas Cake

Nutritional Information:

Per serving (250g) Calories 710, Fat 16g,
Saturates 3.1g, Sugars 76g, Salt 0.68g


Ingredients

50g (2 1/2 cups)
200g (1 cup)
100g (½ cup)
Glace Cherries
200g (1 cup)
50g (¼ cup)
mixed peel
400ml (scant 1¾ cups)
250g (1⅛ cup)
180g (scant 1 cup)
500g (4¼ cups)
250ml (1 cup plus 1 tbsp)
1 tsp
Cinnamon

Method

1

Place all the fruit into a bowl and pour over the brandy; cover and soak overnight.

2

Preheat the oven to 150°C/300°F/Gas 2 and double-line a 10-inch square tin with baking paper inside and out. Cut an additional square of baking paper the same size as the tin.

3

Beat together the butter and sugar until fluffy.

4

Stir in the molasses, flour, baking powder, xanthan gum, soya milk and spices until well combined.

5

Stir in the soaked fruit and up to 2 tablespoons of any
additional soaking liquid that may be left.

6

Finally transfer the mixture to the prepared tin and place the pre-cut square of baking paper on top of the cake mix.

7

Bake in the oven for 2½-3 hours. Test the cake by inserting a skewer in the middle – when the skewer comes out clean the cake is done.

8

To store the cake, wrap in two layers of greaseproof paper and an additional layer of foil. Keep in a cool dry place.

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