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Vegan Christmas Cake

ingredients

serves: 8
8 oz (225 g) vegan or dairy-free margarine
3/4 cup (150 g) 5 oz dark brown sugar
4 oz (100 g) silken tofu
2 tbsp treacle (molasses)
finely grated rind and juice of 1 orange
finely grated rind and juice of 1 lemon
4 tbsp brandy
2 cups 300 g (10 oz) self raising (self rising)white or wholemeal flour
1 tbsp Mixed Spice (All Spice / Pumpkin pie spice)
1/2 cup (50 g) 2 oz ground almonds
5/8 cup (50 g) 2 oz flaked almonds
350 g (12 oz) luxury dried fruit mix

method

1. Preheat the oven to 176°C (325°F) gas mark 3

2. In a large mixing bowl, cream together the margarine, sugar, tofu and treacle until pale and creamy.

3. Whisk in the citrus juice and rind and brandy.

4. Sieve in the flour and spice and fold in using a large metal spoon, along with the remaining ingredients.

5. Pile into a greased and lined deep 20.5 cm (8 inch) round cake tin.

6. Smooth the top and bake for 1 hour 15 minutes or until a metal skewer inserted into the centre comes out clean.

7. Allow to cool in the tin.

Note: the cake will sink slightly.

Tip:
wrap tightly in foil and leave to mature for 2 days before serving.

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