This celebration cake gets lots of really, really nice comments on every outing. From ‘I can’t believe it’s vegan AND gluten free’ to ‘it’s delicious’ and everything in between. It is also alarmingly easy to bake.
This is a rich fruit cake recipe and is great as a traditional Christmas cake, birthday cake, Christening cake, wedding cake… The list is endless.
The finished cake is dense and full of fruit and will keep for weeks or months before eating or decorating. You can feed it with alcohol to keep it moist – sherry or triple sec work well.
Decorating your celebration cake is easy. You can decorate it in the traditional manner or simply add flaked almonds to the top before baking. It is great either way.
625 g dried fruit (e.g. mixture of raisins, sultanas, currants, glace cherries, mixed peel. The list goes on…)
250 ml dry sherry or black tea (normal tea or redbush also works well)
125 g gfv margarine
90 g unrefined sugar
3 tbs molasses or black treacle
250 g rice flour or gfv plain flour blend
125 ml soya milk (or other gfv milk)
1 tbs mixed spice
0.5 tsp freshly grated nutmeg
Extra: alcohol (e.g. brandy) to ‘feed’ the cake before decorating
1. Put the dried fruit in a bowl and add the sherry (or tea) and leave overnight
2. Cream together the margarine and sugar in a large mixing bowl until light and fluffy
3. Fold in the molasses (or treacle), flour, soya milk and mixed spice
4. Stir in the soaked fruit until evenly mixed
5. Pour the mixture into a lined and greased tin (round ~20 cm, square ~18 cm). If you don’t plan to ice you can add flaked almonds at this stage
6. Bake at 150 C/ gas mark 2/ 300 F for approximately three hours (until a knife inserted in the centre comes out clean)
7. Remove from the tin once cooled and store in an airtight container until you are ready to ice
8. You can feed the cake with sherry or strong alcohol of your choice (triple sec, brandy etc.) to make it moist and boozy
9. The cake will store for months if it is well wrapped in greaseproof paper and kept an airtight container.
This is a cake I did for my friend Darren’s record launch in December 2011. The cake recipe was a sleeve insert!!!