Vegan Christmas Cake
- 350g raisins
- 250g dried cranberries
- 250g currants
- 100g mixed peel
- 50g glacé cherries, halved
- 175ml vegan sherry, spiced rum or cooled strong tea, plus extra for feeding
- 2tbsp Asda golden linseeds
- 250g dairy-free spread, melted, plus extra for greasing
- 200g light muscovado sugar
- 4tbsp apple sauce
- 50g flaked almonds
- Zest 1 orange
- Zest 1 lemon
- 250g self-raising flour
- 1tsp ground ginger
- 1tsp ground cinnamon
- ½tsp allspice
- 1tbsp apple cider vinegar
At least the day (and no more than 7 days) before you start making the cake, put the dried fruits into a large bowl with the sherry, rum or cooled tea. Cover with clingfilm and leave to soak.
When you’re ready to make the cake, preheat the oven to 150C/130C Fan/Gas 2. Grease the base and sides of a 20cm loose-bottomed cake tin, then line with at least 3 layers of baking paper.
Put the linseeds in a small bowl and pour on 5tbsp hot water. Stir well and set aside for 25 mins until the mixture thickens and becomes gloopy.
Beat the spread with the sugar until well mixed, then beat in the linseed mixture and apple sauce. Stir in the rest of the ingredients, along with the soaked fruits.
Pour into the cake tin and bake for 2 hrs 45 mins to 3hrs 15 mins, until a skewer inserted into the centre comes out clean. After 90 mins, lay a round of baking paper on top to prevent it browning too much. Leave to cool completely in the tin.
Wrap the cake in baking paper, put it in a lidded tin or airtight container and then store in a cool dark place.
Each week, open the tin, unwrap the cake and feed with 1-2tbsp sherry, rum or cold tea. Rewrap, replace the lid and keep cool.
A few days before Christmas, ice and decorate the cake.