2 1/2 c 100% whole wheat flour
1 ts Mixed spice
1/4 lb Vegan margarine; PLUS:
4 tb Vegan margarine
1 c Real Barbados sugar
1 1/2 c Mixed dried fruit
1/4 c Mixed candied peel
1/4 c Glac cherries
-rinsed and halved
1 Orange; rind grated
2 tb Ground almonds
1/4 c Blanched almonds; chopped
1/2 c Soy milk or water
2 tb Vinegar
3/4 ts Baking soda
Extra vegan margarine
-for greasing
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