I love dried fruit so it’s no shock that fruit cake is one of my favourite cakes. Actually, it IS my favourite cake. Raisins, sultanas, dates, apricots, currants, cranberries, blueberries – all of ’em, I love them. So it was hard for me growing up with a sister who picked the raisins out of her muesli, the currants out of her buns, the dates out of her puddings and turned her nose up at a moist iced wedding cake! What is she mad!? It actually stumped me because there is nothing nicer than a thick slice of fruit cake, to me anyhow. A big statement but so true.
It seems that everybody’s Nan or Mum makes the best bolied fruit cake recipe ever so I’m not claiming this is the best by any means but it’s certainly free of any animal products (love that of course), is possibly a little lower in sugar, undoubtedly wholegrain too. This vegan boiled fruit cake is already a winner to me. Ok, this is better than your Mum’s and your Nan’s, sorry.
So why is this vegan boiled fruit cake better than your Mum’s?
It’s vegan- yippeee. I DON’T need cow stuff in my cake and nor do you!
It’s lower in sugar, dried fruit is pretty sweet already right?
Hello wholegrain. Spelt flour is pretty impressive when it comes to baking and much higher in fibre and lower in gluten than your average white flours. Spelt flour is a good friend.
So yeah it IS better than your Mum’s AND your Nans – so so sorry but it’s true.
Oh and another thing, fruit cake isn’t just for Christmas but all year surely. There is nothing better than a pot of tea and a wedge of fruit cake in the afternoon, or evening! Oh and the smell of freshly baked fruit cake is pretty hard to beat for me too.
Vegan Boiled Fruit Cake
120 grams vegan butter
1/2 cup raw brown sugar
400 grams mixed fruit
1/4 cup chopped cherries
1/4 cup chopped walnuts
1 teaspoon bicarbonate soda + 1 teaspoon baking powder
1 tablespoon mixed spice
1 cup almond milk
1/4-1/2 cup water
2 cups spelt flour
1. Preheat oven to 160ºC + line a 7-8 inch cake tin.
2. Meanwhile add all the ingredients apart from the flour to a pan over a low heat + simmer for 10 minutes.
3. Allow to cool before adding the flour. Once the flour + fruit mixture is thoroughly combined transfer to the cake tin + bake for 1 hour or until an inserted skewer comes out clean.
4. Allow to cool on a wire rack before serving.