Xmas Fruit Cake
by thepearandthepurplepeach
I cannot believe that in less than 2 weeks its xmas. Normally by now I would have pudding after pudding cooked each night in the slow cooker ready for gifts. This year has been a bit different as time gets away with us sometimes.
But this morning I got up and decided to trial a new recipe for Xmas cake. I wanted to utilise the carrot pulp leftover from my juicer as I was sure it was going to add extra moistness and I was correct.
It’s a pretty simple recipe one pot to boil all the mixture and simply stirring in the flour EASY. The result is a light moist cake that is super tasty.
My biggest tip is to ensure you prepare your tin well to avoid those nasty hard edges. I like to line my tin with wax paper but for additional insulation I came up with a trick a few years back..
Get a long piece of tin foil long enough to wrap your tin, lay flat on a bench. Wet layers of paper towel or I used fabric napkins and i layed these folded length ways through the middle of your tin foil leaving a gap at each end.
Fold in the sides and then encase the layers of wet napkin by folding each edge over. Wrap around your Tin and tie with string.
This will insulate your cake and control the heat. Avoiding burnt edges. Ensure to have a peice of creaseproof paper on hand to cover top of cake if it browns to much
What you Need
120gm Nuttalex or other vegan butter
1/2 cup Brown Sugar
1/2 cup White Sugar
1 cup fresh orange juice
1/3 cup sherry or whiskey
1 teaspoon bi-carb soda
1 1/2 tablespoon mixed spice
Pulp from 6 carrots
375gm mixed fruit
2 cups self raising flour
What You Do
Put into a large pot the vegan margarine, sugar, orange juice, bicarb soda, sherry, mixed spice and dried fruit and bring to a Boil, reduce heat and simmer stirring often for around 10 mins.
Remove from heat stir in carrot pulp and allow to cool. Add the flour and mix well. Pour into a lined 20cm tin and smooth out Bake in a 160 degree oven for about 1 hour or until cooked when skewer inserted.
Remove from oven and poke cake all over with a skewer and sprinkle more sherry over the cake and allow to soak in. Leave cake in tin and wrap with a cloth and allow to cool completely.
If storing you can wrap in plastic wrap and then tightly with tin foil, every few days open up and brush with sherry for extra flavour
Wishing you a Merry and compassionate christmas
Brett
this looks like a beautiful moist cake
It sure is. So yummy, i need to stop eating it!
This looks like a lovely cake Brett.
Would you mind clarifying what you mean be ‘pulp from 6 carrots’? Did you grate them and squeeze the juice out? Or maybe cook and puree them?
I’d like to have a go at making this but (obviously) there aren’t many days left before Christmas. Stuffing it up at this point is liable to make me cry.
Sorry to be a drama queen.
Hi Hun,
I have a cold pressed juicer so the pulp that comes out when you extract the juice is what I mean. But any juicer pulp will work.
It’s a really simple recipe with great results. Hence why it’s so great to make at this late stage. I just made another today basically because we are the other one.
Watch out for my little fruit mince pies tomorrow. They are easy also
Merry Xmas and thanks for your support this year xx
Oooh! I was thinking just tonight I should actually make some vegan mince pies this year. I’ll keep my eyes peeled for your recipe.
I’m such a wally! I’ve just reread your preamble (properly now) and it ALL makes sense.
So, carrot juice in the morning to enable Xmas Cake making.
Thank you for sharing this with us. xx
You got it in one!
If you are using the juicer to squeeze the juice for the orange juice. Throw some of that pulp in aswell all adds to the flavor
Great idea. Thanks!