The best delicious Vegan Christmas Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegan Christmas Cake recipe today!
Hello my friends, this Vegan Christmas Cake recipe will not disappoint, I promise! Made with simple ingredients, our Vegan Christmas Cake is amazingly delicious, and addictive, everyone will be asking for more Vegan Christmas Cake.
What Makes This Vegan Christmas Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegan Christmas Cake.
Ready to make this Vegan Christmas Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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.
Yields
1 cake
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