Vegan or not Christmas Cake Kit
Please note jars are for picture only.
Eggless Christmas cake recipe! It's all ready for you to add the wet ingredients and if you like your eggs you can add eggs but not necessarily. ☺️
You will need a deep 20cm x 20cm cake tin, 1tsp vanilla extract, 150ml (plus a bit extra for feeding) of rum/brandy and 250ml of coconut oil/butter of your choice, orange and a lemon.
The kit includes
1kg of organic mixed fruit (Cranberries, raisins, sultanas, currants, dates, plus candied lemon and orange peel and glasier cherries-not organic)
Flour, Dark brown sugar, baking powder, cinnamon, mixed spice, ground cloves flaked almonds, ground almonds, chia seeds, Do you care parchment paper, 😁
Please pre order this item as it takes quite a bit of preparation time and saves you the preparation time!🎄❤️💚❤️💚🎄
The ingredients you need:
1 tsp vanilla extract,
A orange
150ml rum, plus extra for feeding
250g coconut oil or butter
Method
STEP 1
Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over a medium heat. Give it a good mix, bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Tip the mixture into a large bowl and leave to cool for 30 mins.
STEP 2
Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a layer of baking parchment, (optional extra: but makes the difference! wrap a double layer of newspaper around the outside, tying it with string to secure.) Mix the chia seeds with 150ml water. (If you wish to use eggs you can leave out this step.) Leave to sit for 5 mins until gel-like and thick.
STEP 3
Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
STEP 4
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of rum. Leave the cake to cool completely in the tin.
STEP 5
To store, peel off the baking parchment, then wrap it in wax wraps or put in an airtight container. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry if you wish to ice it.