This delightful old-fashioned recipe is so simple that you just need a bowl and a wooden spoon to create Christmas magic.
Plant-based friendly recipe.
This cake can be easily made vegan, dairy, and gluten-free with only four ingredients.
You need to soak the fruit in advance, so plan ahead. Once baked, the cake is ready with all the flavour of a classic fruitcake sitting waiting for eating for months.
Sized for a small household, this cake keeps well and will bring you the taste of Christmas with your cuppa for the whole festive season. or any other time of year.
Traditional fruitcake
Old fashioned recipeÂ
A super simple vegan, dairy and gluten-free cake.
You do need to soak the fruit in advance so plan ahead.
- Prep Time: 10 mins plus soaking time 4-6 hours
- Cook Time: 1 hour – 1 hour 10 minutes
- Total Time: 7 hours 10 minutes
- Yield: 8 slices
- Category: fruitcake
- Cuisine: Traditional Australian
Ingredients
250 g mixed dried fruit (either premixed or a mixture of sultanas, currants, raisins)Â
150 g milk of choice (or Orange Juice or apple cider) Substitute 20 g of liquid with brandy or rum or sherry
70 g plain flour (or plain spelt or oat flour (rolled oats milled in TM)Â
1 tsp of baking powder
Pecan halves, macadamia nuts (or nuts of choice for topping) (optional)
Instructions
Soak fruit in liquid for 4-6 hours or overnight or a couple of days.
Preheat oven to 150°C non-fan forced (130°C fan-forced). Grease and line a 15 cm loaf pan or two 10cm loaf tins and set aside.
Place flour and baking powder into mixing bowl and mix 3 sec/speed 4.Â
Add the soaked fruit and any remaining liquid into mixing bowl 30 sec /reverse/speed 2.
Fill prepared tin. Press cake down gently. Before baking, I put macadamias or pecans on top.
Bake in preheated oven for 1hour to 1hr 10 mins till dark golden. The cake is cooked when skew comes out clean.Â
Cool in the tin for 15 mins then on a cooling rack till completely cool.
Keywords: vegan quite cake, fruit cake , 4 ingredient fruit cake
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