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Vegan Christmas Cake

Serves: 5
Total Calories: 1,589

Ingredients

1 pound candied pineapple chunk
1/2 pound citron
1/4 pound candied citron
1/4 pound orange peel & lemon peel candied
1/4 pound candied cherries
1 1/2 pounds raisins
1/2 pound currants
1/2 cup grapefruit juice
1/4 pound nuts whole mixed, without peanuts
2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup vegetable shortening
1 cup sugar
1 cup brown sugar
5 tablespoons cornstarch
1 teaspoon almond extract
6 tablespoons grapefruit juice

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 1,589
Calories from Fat: 382

This Vegan Christmas Cake recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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