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.
From
Yields
1 Servings
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