Epic moist Christmas Cake
A great mix of Christmas past and present to keep the whole family happy. This might seem like a basic cake but it punches way above its weight in that often the most sophisticated things are simple and elegant. Moist and one of our favourite cakes, it brings back memories of family, inside around the fireplace chatting and laughing.
Takes 1 hour
Serves 28
Ingredients
- Ingredients;
- 230 g Flour
- 50 g ground almond
- 1.5 tsp baking powder
- 1 tsp allspice
- 1 tsp cinnamon
- ½ tsp salt
- Zest and juice of 1 large orange
- Zest and 2 tbsp juice of 1 lemon
- 2 flax eggs 2tbsp of ground flax seeds mixed with 6 tbsp of water
- 150 g Soft brown sugar
- 3 tbsp molasses or 3 more Tbsp of brown sugar
- 200 g vegan Butter
- 180 ml water OR 100ml water and 80ml rum/ brandy /kirch/ guinness
- Dried fruit;
- 175 g sultanas/raisins
- 200 g dried cranberries
- 200 g dried apricots
- 175 g medjool dates
- 75 g chopped Nuts of choice
Instructions
- Method;
- Preheat the oven to 150 C fan assisted for 1 hour 20 mins until a skewer comes out clean.
- Grease base and sides. Line the base twice with parchment paper.
- In a medium size pot over medium heat add the raisins, dried cranberries, butter, brown sugar, water (or combo of alcohol and water if using) flax egg and molasses. When the butter melts, mix all together and simmer for 5 mins then allow to cool for 30 mins so the fruit plumps up even further.
- Zest and juice the lemon and orange, set aside the zest and add 2 tbsp of lemon juice and all the orange juice to the fruit in the pot.
- Roughly chop the apricots, dates and nuts.
- Sieve your dry ingredients into a large mixing bowl. Mix and add in the zest, mix again. Add the cooled wet ingredients in the pot to the mixing bowl and fold together. Scatter the apricots,dates and nuts into the bowl and fold through until mixed well.
- Pour the cake batter into the springform tin and smooth the top
- Bake for 1 hour 20 mins until a skewer comes out clean. Allow to cool fully in the tin.
