Wholesale

Vegan & Gluten Free Christmas Cake


Ingredients

  • 1kg mixed fruit
  • 1 ¾ cups water
  • 100g cherries
  • ½ cup sherry
  • 250g Nuttelex
  • ½ tsp each of cinnamon & ginger
  • 150g raw or brown sugar
  • ¼ tsp mixed spice
  • 2tbsp golden syrup
  • 200g mixed nuts
  • 3 tsp of egg replacer (no egg)
  • ½ tsp lemon essence
  • ½ cup sherry
  • 1 tsp baking powder (gluten free)
  • 1 tsp bicarb soda (with a little hot water)
  • 2 ½ cups LFGF All-purpose wholemeal or plain flour

Method

  1. Place first 10 ingredients into large saucepan and bring to the boil then simmer for 3-4 minutes then allow it to cool.
  2. Add egg replacer (no egg), second ½ cup sherry, bicarb soda and lemon essence and mix well.
  3. Then add bicarb soda to LFGF All-purpose wholemeal or plain flour and fold through fruit mixture.
  4. Prepare 23cm spring cake tin with 2 layers of greaseproof paper and 1 layer of baking paper.
  5. Bake at 160 for 1 ½ -2 hours or until a skewer comes out clean.
  6. Whilst hot pour 3 tbsp of sherry over cake and allow to cool, wrap and store.

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