All the best fruit cakes are dark, fragrant and fruity and this loaf is no exception. The recipe uses a small amount of fat compared to other loaf cakes and is indeed sturdier to the eye and touch. Once sliced and spread thickly with a vegan margarine, it is every bit a fruitcake as any rich version can be. The recipe is simple and only has a few ingredients. There are no spices and other additions like cherries and nuts. Though I don’t see why any of those can’t be added to the recipe. Yet, I would advise to make it as is. You would have to wait 24 hours to bake it, but it is worth the wait. The overnight maturation seems to add a depth in colour and taste.
Perhaps the next time I make this, I will add some grated orange zest.
This cake can be made with butter and dairy milk.
- 60 g vegan margarine (Flora, vegan, 60% fat)
- 1 3/4 c self-raising flour
- 1 tsp bicarbonate of soda
- 1/4 c caster sugar
- 1 c chopped, pitted dates
- 1 c dried fruit mix
- 1 c soya milk
Method to make Loaf
- Measure flour and bicarbonate of soda into a mixing bowl.
- Mix to combine.
- Rub in vegan margarine into the flour mixture until mixture looks like breadcrumbs.
- Stir in sugar, dates, dried fruit and milk.
- Mix well and cover with plastic wrap.
- Stand overnight or keep in fridge.
- Next day, heat oven to 160 degrees celsius.
- Grease and line the base of a 14 x 21 cm loaf pan.
- Mix loaf mix and add to loaf tin.
- Bake for 70 – 75 minutes.
- Loaf will rise, have a deep brown colour and come away from the sides of the pan.
- Insert a skewer into the centre of the cake and if it comes out clean, loaf is ready.
- Leave to cool in tin for 10 minutes and then turn over onto a wire rack to cool completely.
