Rich Christmas Cake
1 3/4 cups orange juice
3/4 cup dark rum or brandy
2 Tbsp grated orange rind
2kg mixed fruit
2 Tbsp Marmalade (optional)
50gms chopped dates and chopped crystallised ginger
1 tsp of every essence you have especially orange, lemon, almond and rum/ brandy
2 tsps grated lemon rind
2 pkts ground almonds (or 1 cup blanched almonds)
2 1/2 cups high grade flour
1/2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
250gms vegan margarine
1 1/2 cups brown sugar
2 Tbsp treacle (or 1 Tbsp golden syrup, 1 Tbsp Molasses)
1 Tbsp ground flaxseed soaked in 2 Tbsp boiling water
1 small apple sauced (or 2 heaped dessert spoons applesauce)
2 Tbsp soy compound
1 tsp egg replacer
6 Tbsp cold water
Extra brandy or rum
In saucepan bring to boil orange juice, rum and orange rind. Remove from heat and add dried fruit. Cover and leave to soak overnight.
Peel, core, slice and boil with a tbsp or so of water the small apple, puree and leave to cool.
Next day stir into the fruit mix - essences, lemon rind and almonds.
Sift flour, soda and spices into a bowl.
Cream margarine, sugar and treacle until light and fluffy add egg replacers (flaxseed, applesauce, soy compound, egg replacer and water) one at a time beating well after each addition.
Fold in sifted ingredients alternately with fruit mixture.
Line two large round tins with two layers of brown paper and one layer of non stick baking paper.
Spoon mixture into tins.
Bake 150C for 4 hours or until an inserted skewer comes out clean when tested.
While still hot pour over 2 Tbsps alcohol, when cool remove from tin and wrap in tin foil and store in a cool dark place, pour 2 Tbsps alcohol over the cake once a week until ready to eat, don't cut for at least two weeks (the longer it sits the less crumbly and more flavour it has)