Vegan christmas cake
Yield: 1 Servings
Ingredients:
- 1 lb Candied pineapple
- 1/2 lb Citron
- 1/4 lb Candied citron
- 1/4 lb Candied orange & lemon peel
- 1/4 lb Candied cherries
- 1 1/2 lb Raisins
- 1/2 lb Currants
- 1/2 c Grapefruit juice
- 1/4 lb Whole mixed nuts without -- peanuts
- 2 c Flour
- 1 ts Salt
- 1/2 ts Baking soda
- 1 ts Cinnamon
- 3/4 c Shortening
- 1 c White sugar
- 1 c Brown sugar
- 5 tb Cornstarch
- 1 ts Almond extract
- 6 tb Grapefruit juice
Instructions:
Combine pineapple citrons peels cherries raisins & currants in a large bowl. Add 1/2 c grapefruit juice mix very well. Cover & let stand overnight. The next day add the nuts & 1/2 c of the flour to the fruit mixture & mix well. Combine the rest of the flour with the baking soda salt & cinnamon in a separate bowl & mix well. In a third bowl beat the shortening for 30 seconds. Gradually add the sugars creaming well as you add them. Stir in the cornstarch. Add the beaten shortening & sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract & the rest of the grapefruit juice stirring well until the mixture is well combined. Preheat oven to 275F. Grease a 10" square cake tin. Line with brown paper & grease the paper. Transfer the cake mixture to the cake tin. Press down gently. Bake for 3 hours. Check after two hours. If the top is browning too quickly cover with some waxed paper. After it is cooked remove from the oven & place on a wire rack to cool for 30 minutes. Gently remove cake from the tin & peel away the paper. Let cool on wire racks till completely cooled. Wrap in waxed paper & keep in a cool place. If icing the cake layer with marzipan & then decorate as desired.
