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Christmas
Cake
from: Jacqlyn
Edge - Cape Town, South Africa
Vegan dessert, Serves four
- 75g vegan margarine (Olé or Cardin)
- 100g raw cane sugar
- Juice of 2 small oranges
- 100g 81% wholemeal flour
- 1 tablespoon mixed spice
- 500g mixed dried fruit
Cream the margarine and sugar together.
Add the rest of the ingredients and mix thoroughly.
Bake in a tin lined with greased greaseproof paper for three
hours in a slow oven at 150 ° C.
Allow to cool completely.
This can be stored for several weeks in a cool place, covered
with greaseproof paper and then foil.
If desired, top with marzipan made from a mixture of ground
almonds, soya flour, lemon juice and almond extract and ice with
a white glacé icing.
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