Vegan christmas cake
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Vegan christmas cake
  Vegan    Christmas    Bakery    Cakes  
Last updated 6/12/2012 1:02:44 AM. Recipe ID 26373. Report a problem with this recipe.
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      Title: Vegan christmas cake
 Categories: Bakery, Cakes, Vegan, Christmas, Mark's
      Yield: 1 Cake
      1 lb Candied pineapple
    1/2 lb Citron
    1/4 lb Candied citron
    1/4 lb Candied orange & lemon peel
    1/4 lb Candied cherries
  1 1/2 lb Raisins
    1/2 lb Currants
    1/2 c  Grapefruit juice
    1/4 lb Whole mixed nuts without
           -- peanuts
      2 c  Flour
      1 ts Salt
    1/2 ts Baking soda
      1 ts Cinnamon
    3/4 c  Shortening
      1 c  White sugar
      1 c  Brown sugar
      5 tb Cornstarch
      1 ts Almond extract
      6 tb Grapefruit juice
  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.

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Recipe ID 26373 (Apr 03, 2005)

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