Name: Vegan fruitcake
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: serving
Cuisine: Bake
Ingredients: 150 g prunes dried, chopped; 500 g dried fruit cake mix prepared; 100 g raisins; 100 g sultanas; 200 g glacé cherries; 175 g coconut oil; 300 g muscovado sugar dark; 150 ml coffee liqueur; orange zest and juice; 2 Tbs cacao; 2 tsp mixed spice ground; 1 tsp instant coffee powder espresso; ½ tsp salt; 45 ml flax meal; 110 ml water; 175 g flour; 100 g almonds ground; 100 g apple sauce; 100 g mixed nuts roughly chopped; 1 tsp Robertson's baking powder; 100 ml brandy, rum or amaretto

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Ingredients (21)

150 g	prunes — dried, chopped
500 g	dried fruit cake mix — prepared
100 g	raisins
100 g	sultanas
200 g	glacé cherries
175 g	coconut oil
300 g	muscovado sugar — dark
150 ml	coffee liqueur
	orange — zest and juice
2 Tbs	cacao
2 tsp	mixed spice — ground
1 tsp	instant coffee powder — espresso
½ tsp	salt
45 ml	flax meal
110 ml	water
175 g	flour
100 g	almonds — ground
100 g	apple sauce
100 g	mixed nuts — roughly chopped
1 tsp	Robertson's baking powder
100 ml	brandy, rum or amaretto

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Method:

Place the fruit, coconut oil, sugar, liqueur orange juice and zest, cacao, mixed spice,espresso powder and salt in a saucepan and slowly bring to a slow boil while stirring

Simmer for 10 minutes, remove from the heat and let it stand to come to room temperature

Pre-heat the oven to 150 degrees C.Line the sides and bottom of a 22cm loose bottom cake tin with baking paper

Double line the sides of the tin with baking paper and make sure the paper is about 3cm higher than the edges of the tin

In a large bowl, add the flax meal and water, mix and let it stand to thicken for a few minutes

Add the fruit, flour, almonds, apple sauce, nuts (if used), baking powder to the flax mixture and mix well

Spoon the mixture into the prepared tin and bake for about 2 hours until the cake is firm and the top is quite shiny

Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a cake tester into the middle of the cake

Do not worry if there is a very slight bit of moist batter attached to the tester

If the cake is too uncooked return to the oven for another 15 minutes and test again

Cover the top with foil so that the cake does not become too dark on top.

When the cake is cooked, remove from the oven and pierce some holes with the cake tester

Pour the brandy, rum or amaretto carefully over the hot cake

Let the cake cool down completely and remove from the cake tin

Wrap tight in tinfoil and let it rest for 10 days in an airtight container brushing with more brandy every few days until serving.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.

Also try:

No-bake Christmas fruit cake

Combine the dried fruit mix and preserved ginger pieces with the brandy in a bowl. Set aside to macerate for an hour or to speed up the process, heat in the microwave for 40 seconds. Toast the nuts in a pan over a medium heat until they smell fragrant and nutty.