2 1/2 c 100% whole wheat flour 1 Orange; rind grated
1 ts Mixed spice 2 tb Ground almonds
1/4 lb Vegan margarine; PLUS: 1/4 c Blanched almonds; chopped
4 tb Vegan margarine 1/2 c Soy milk or water
1 c Real Barbados sugar 2 tb Vinegar
1 1/2 c Mixed dried fruit 3/4 ts Baking soda
1/4 c Mixed candied peel Extra vegan margarine
1/4 c Glac cherries -for greasing
-rinsed and halved
Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a
double layer of greased wax paper
Sift the flour with the mixed spice into a mixing bowl. Rub the margarine
into the flour with your fingertips until the mixture looks like fine
breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries,
orange rind, ground and blanched almonds.
Warm half the soy milk or water in a small saucepan and add the vinegar.
Dissolve the baking soda in the rest of the soy milk or water, then combine
the two mixtures.
Stir this mixture into the dry ingredients, stirring well so that
everything is combined. Spoon the mixture into the prepared pan. Bake for
2 to 2-1/2 hours, or until a skewer inserted into the center of the cake
comes out clean.
Leave the cake in the pan to cool, then remove and strip off the wax paper.
Transfer to a wire rack and allow the cake to cool completely.
Yields
8 servings