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Vegan Christmas Boozy Fruitcake recipe

Yes, we have all heard the fruitcake jokes, that perennial sweet that seems to make it’s presence particularly felt at Christmas. Love ’em or hate ’em you may well be gifted with one. Offered some at a gathering. Or even asked to make one.

In the last scenario, how about making one that is truly delicious. It can be done. I have done it. And I was never a fan of fruitcake before I can tell you. Until this one.

And you don’t have to make it boozy. I happen to love the pizzazz the brandy gives it. Being in Kentucky I have a wealth of bourbons to choose from too. You know the alcohol part bakes out right? Right.

This recipe comes to us via The Vegan Society, a truly super organization. You’ll want to make it now. It is best if left to set at least a week. Let’s go.

Ingredients

8 oz / 250g dates
8 fl oz / 240ml water
3 oz / 85g plain wholemeal flour
3 oz / 85g plain white flour
2 tsp baking powder
1 tsp mixed spice
12 oz / 340g mixed dried fruit
4 oz / 115g chopped dried apricots
3 oz / 85g mixed nuts, roughly chopped
4 tbsp orange juice
4 tbsp rum

Method

Preheat the oven to 170C/340F/gas mark 4.

Place the dates and water in a saucepan and bring to the boil. Cook gently for five minutes or until soft. Mash, then add all the other ingredients and mix well.

Spoon into a greased 2lb/900g cake tin (pan) and smooth the top. Bake for about 1—1/2 hours.*

To give this a Christmas touch put half the mixture in the tin, then a thin layer of marzipan, and place the rest of the mixture on top and bake. This way the marzipan melts into the cake and is delicious. Alternatively put marzipan and white icing on the top in the traditional way.

Keep in a cool place for up to a week. Then slice, dice it, serve it up any way you like.

Note: I made this last year and wonderfully received. I had neither the time and inclination to go out looking for marzipan so ordered Scott’s Marzipan from Amazon. It has a deserved full five star rating. Get it here.

In my family back in jolly old, we always served cake like this with custard pour over top. I have a vegan recipe for that up next. Aaaah!

* It does take around 1—1/2 hours depending on your oven. If you are baking in an electric oven, put a bakeproof dish with at least two inches of water on the top shelf to moisturize the air.

Team this with vegan eggnog »

NEW!

Some of you have written us that our recipes are not print friendly. So I have done a pdf version for you. Happy Christmas!


FEATURED IMAGE (which has another yummy vegan fruitcake recipe)
http://swfemale.blogspot.com/2011/11/gluten-free-vegan-fruit-and-nut-cake.html