I've made three different Crimbo cakes since going vegan and this one is the best by far.
350 gr wholegrain spelt flour
1 tsp mixed spice
175 gr vegan marg
50 gr flaked almonds
1 Tblsp treacle
175 gr light muscovado sugar
150 gr sultanas
100 gr dried cranberries
100 grs dried prunes
150 gr dried dates100 gr glacé cherries, halved
grated zest of an orange
2 Tblsps ground almonds
120 ml soya milk
2 Tblsps red wine vinegar
¾ tsp of bicarbonate of soda
6 Tblsps (90ml) brandy plus more for later
Preheat oven to 150˚C
Grease an 8 inch cake tin and line with a double layer of greased greaseproof
Sieve the flour and spice together and rub in the marg until the mix resembles breadcrumbs.
Stir in the flaked almonds and treacle then add the sugar, dried fruit, cherries, orange zest and ground almonds and mix well.
Warm half the soya milk in a small saucepan and add the vinegar.
Dissolve the bicarb in the rest of the soya milk, then add this to the milk and vinegar mix. It will all froth up and be very very exciting but instead of oohing and ahhing you want to stir it into the flour and fruit mix until well combined.
Get the family (or whoever is around) to stir the mix and make a wish. This is a very very important step and should not be missed.You can make wishes for absent friends and family too, that is not a problem.
Spoon the mix into the greased tin, smooth the top down and bake for 2 1/2 hours, until a skewer/knife comes out clean
Leave the cake in tin to cool then turn out and peel off greaseproof paper.
Prick the bottom of the cake with a cocktail stick and feed with the brandy.
Wrap cake in greaseproof paper and store in an airtight container.
Feed with more brandy 2 or 3 times a week.
I will be decorating this on the 23rd of December so be sure to check back to see it in all it's finished Christmassy glory.