Spelt Flour Christmas Cake with Dried Fruits
Ingredients
- 350g of spelt or all purpose flour
- 170g of light muscovado or dark brown sugar
- 170g coconut oil (slightly hardened so it's butter texture; vegan or regular butter would work too)
- 50g chopped walnuts
- 50g ground almonds
- 1/2 tsp of nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 tsp cinnamon
- 150g sultanas
- 200g raisins
- 150g of chopped dates
- 100g of glacé cherries
- 2 tbs apple cider vinegar
- 2 tbs of dark molasses
- Grated zest of an orange
- 125ml of soya or cashew milk
- 1 tbs of baking powder
- 60ml of brandy
Preparation
Add the apple cider vinegar to the milk and leave it to curdle.
Sieve the flour and spices and rub in the coconut oil with your fingers until you have a bread crumb texture.
Stir in the molasses and ground almonds.
Add the sugar, dried fruit, orange zest, glacé cherries, chopped walnuts and mix well.
Add the milk and apple cider vinegar mixture and stir everything together until you have a nice batter.
Pour the batter into an 8-inch cake tin lined with parchment paper or grease it well if using a bottomless tin.
Bake in the middle of the oven at 150°C for 2 hours or until cooked through and browned on top.
Use a skewer to check if it's cooked inside.
Once cool, prick the cake several times with a stick and pour over half the brandy.