Side Pannel
Vegan Christmas Cake
Vegan Christmas Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Cakes, Vegetarian
Ingredients List
- 1 lb Candied pineapple
- 1/2 lb Citron
- 1/4 lb Candied citron
- 1/4 lb Candied orange & lemon peel
- 1/4 lb Candied cherries
- 1 1/2 lb Raisins
- 1/2 lb Currants
- 1/2 c Grapefruit juice
- 1/4 lb Whole mixed nuts without
- -- peanuts
- 2 c Flour
- 1 ts Salt
- 1/2 ts Baking soda
- 1 ts Cinnamon
- 3/4 c Shortening
- 1 c White sugar
- 1 c Brown sugar
- 5 tb Cornstarch
- 1 ts Almond extract
- 6 tb Grapefruit juice
Directions
Combine pineapple, citrons, peels, cherries, raisins & currants in a large
bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let stand
overnight. The next day, add the nuts & 1/2 c of the flour to the fruit
mixture & mix well. Combine the rest of the flour with the baking soda,
salt & cinnamon in a separate bowl, & mix well. In a third bowl, beat the
shortening for 30 seconds. Gradually add the sugars, creaming well as you
add them. Stir in the cornstarch. Add the beaten shortening & sugars to
the fruit. Gradually stir in the flour mixture. Add the almond extract &
the rest of the grapefruit juice, stirring well until the mixture is well
combined. Preheat oven to 275F. Grease a 10" square cake tin. Line with
brown paper & grease the paper. Transfer the cake mixture to the cake tin.
Press down gently. Bake for 3 hours. Check after two hours. If the top is
browning too quickly, cover with some waxed paper. After it is cooked,
remove from the oven & place on a wire rack to cool for 30 minutes. Gently
remove cake from the tin & peel away the paper. Let cool on wire racks till
completely cooled. Wrap in waxed paper & keep in a cool place. If icing
the cake, layer with marzipan & then decorate as desired.
bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let stand
overnight. The next day, add the nuts & 1/2 c of the flour to the fruit
mixture & mix well. Combine the rest of the flour with the baking soda,
salt & cinnamon in a separate bowl, & mix well. In a third bowl, beat the
shortening for 30 seconds. Gradually add the sugars, creaming well as you
add them. Stir in the cornstarch. Add the beaten shortening & sugars to
the fruit. Gradually stir in the flour mixture. Add the almond extract &
the rest of the grapefruit juice, stirring well until the mixture is well
combined. Preheat oven to 275F. Grease a 10" square cake tin. Line with
brown paper & grease the paper. Transfer the cake mixture to the cake tin.
Press down gently. Bake for 3 hours. Check after two hours. If the top is
browning too quickly, cover with some waxed paper. After it is cooked,
remove from the oven & place on a wire rack to cool for 30 minutes. Gently
remove cake from the tin & peel away the paper. Let cool on wire racks till
completely cooled. Wrap in waxed paper & keep in a cool place. If icing
the cake, layer with marzipan & then decorate as desired.
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