Vegan Christmas Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Candied pineapple,
1/2 lbs: Citron,
1/4 lbs: Candied citron,
1/4 lbs: Candied orange & lemon peel,
1/4 lbs: Candied cherries,
1 1/2 lbs: Raisins,
1/2 lbs: Currants,
1/2 cup: Grapefruit juice,
1/4 lbs: Whole mixed nuts without, peanuts
2 cup: Flour,
1 tsp: Salt,
1/2 tsp: Baking soda,
1 tsp: Cinnamon,
3/4 cup: Shortening,
1 cup: White sugar,
1 cup: Brown sugar,
5 tbsp: Cornstarch,
1 tsp: Almond extract,
6 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp