Resting time for the stewed fruit: 20 minutesminutes
Total Time: 1 hourhour35 minutesminutes
Servings: 13slices
Calories: 271kcal
Author: Jacq
A slice of this fruit loaf is the perfect accompaniment to tea, coffee or a cold glass of plant-based milk. Super rich but light, fruity, sweet and deliciously spiced with a tasty crusty top.Even though this fruit cake is good-to-go soon after baking the flavours just get better as each day passes.
1 kg/ 2Ib loaf pan plus greaseproof/baking paper to line if necessary
non-stick saucepan or similar
Mixing bowl
Ingredients
225gramsself-raising floursieved, or plain/all-purpose flour with 2 teaspoons of baking powder sieved through
225gramssoft brown sugaror caster, granulated sugar
160millilitresplant-based milk[¾ cups]
450gramsdried fruit mixUse any combination of dried fruit: packet of mixed dried fruit, or a mix of currants, sultanas, raisins, dates, cherries, figs, prunes, pineapple, papaya, mango, apple, apricots, etc. [3 ¾ cups]
130gramsapple sauceTo easily make your own apple sauce chop into small pieces 3 eating apples and stew in a tablespoon or 2 of water till soft. Mash up with a potato masher or fork. [½ cup]
¼teaspoonground nutmegor replace with ginger powder
¼teaspoonground clovesreplace with ginger powder or extra mixed spice
Instructions
Place the dried fruit, margarine, sugar, and milk in a saucepan. Over a medium heat bring to the boil, stirring frequently.
Lower the heat and simmer gently for 10 minutes. Turn off the heat but leave the saucepan on the cooker for another 5 minutes.
Take your saucepan of the heat and leave to cool for 20 minutes.Mix though the apple sauce.
Preheat the oven to 150 Fan/170 Celsius/ Gas mark 3/ 300 Fahrenheit. Prepare your loaf pan or baking tin by lightly greasing and lining with baking paper.
Sieve the flour and spices into a mixing bowl.Scoop the dried fruit mixture into the flour.Stir until just combined.
Spoon the cake batter into your loaf pan. Level down the surface.
Place on the middle shelf of your oven and bake for 50-60 minutes. [Depending on your oven the cake may take another 10 minutes or so]. Check after 45 minutes to see how its going. My cake was baked after 50 minutes using an electric oven.Cake will be ready when it is golden brown and a skewer or knife poked through into the loaf comes out clean.
Cool the cake within the loaf tin for at least 20-30 minutes. Gently tip the cake out and peal the baking paper off. Leave to cool on a wire rack.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Always bake the fruit cake on the middle or lower rungs of your oven as placing too high in the oven can cause the dried fruit to burn.
Don't open your oven door to check on the fruit cake until at least 45 minutes has passed as opening sooner could cause your cake to sink a little.
This fruit cake can be stored for up to 7 days, wrapped in kitchen foil or parchment paper and placed in an air-tight container. Possibly a few days longer.
Fruit cake freeze beautifully. Wrap each individual slice or place a piece of parchment paper between each slice and freeze for up to 3 months.
Defrost at room temperature with the wrapping removed.
Toasted fruit cake slices are amazing for breakfast! Especially with a pat of vegan margarine or butter melted over.
Spread some peanut-butter, mashed banana, fruit jam (jelly) over a slice of fruit cake for a filling snack.
To convert this current recipe to gluten-free simply replace the flour with a gluten-free plain or self-raising blend (such as the Dove's Farm brand). If using a gluten-free plain flour blend mix through 2 teaspoons of gluten-free baking powder. Also add a ¼ teaspoon of xanthium gum as this helps hold the cake crumbs together. If your mix looks too dry before adding to the baking pan mix through a few tablespoons of plant milk to loosen it up as gluten-free flour tends to be more thirsty and soaks up liquid faster.