- 340g plain flour
- 170g soft demerara sugar
- 170g currants
- 170g sultanas
- 140g raisins
- 55g glace cherries
- 25g mixed peel
- 1/2 pint / 280ml soya milk (or another vegan milk alternative)
- 70g dairy free spread
- 1 tsp bicarbonate soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp mixed spice
- pinch of salt
- 90ml brandy (optional)
- finely grated rind of 1 lemon
- Sieve the flour, salt, cinnamon, nutmeg and mixed spice into a large mixing bowl,
- Rub in the dairy-free spread. Stir in the sugar, currants, sultanas, raisins, peel and cherries.
- Add the lemon rind and give it a good stir.
- Add all but 2tbsp of the vegan milk and stir lightly. Heat the remaining milk in a microwave so it is warm but not boiling.
- Pour on to the bicarbonate of soda and stir it thoroughly into the mixture
- Put into a lined tin, smooth and slightly hollow out centre.
- Bake at 180°C for 1 hour, then turn down to 170°C for a further 45 minutes.
- Check if it’s cooked using a skewer. (Place in the centre and if it comes out clean it is done)
Leave the cake to cool and then prick with a cocktail stick and add a third of the brandy. Wrap the cake in greaseproof paper and keep in an airtight container. Add the rest of the brandy over the cake at weekly intervals.
Some prefer to soak the fruit in the brandy overnight before baking.
Also, the syrup from a fruit cocktail can be used if you’d prefer to omit the alcohol.
For best results using this method, the cake should be cooked 4 weeks before Christmas.