Karen Mintzias
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 Servings