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