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Small Fruit Cakes

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  Wholemeal flour 6 Ounce (170 Grams)
  Soya flour 1 Ounce (30 Grams)
  Wheatgerm 1 Ounce (30 Grams)
  Vegan margarine 4 Ounce (115 Grams)
  Fruit sugar 2 Ounce (55 Grams)
  Dried fruit 4 Ounce (115 Grams)
  Chopped peel 2 Ounce (55 Grams)
  Cake spice 2 Teaspoon (1 Heaped Teaspoon)
  Soda bicarbonate 3⁄4 Teaspoon (Rather Less Than 1 Teaspoon)
  Coconut 2 Ounce (55 Grams)
  Lemon 1 , rind grated and juiced
  Cream of tartar 1 Teaspoon (Leveled)
  Water 6 Fluid Ounce (140-170 Milliliter, To Mix)

1) Sift together flours and wheatgerm.
2) Beat together fat and fruit sugar well.
3) In a large mixing bowl, combine flours and fruit and all remaining ingredients along with water (or vegetable milk) until the batter just soft enough to beat. Beat briskly for 3 minutes.
4) Spoon the batter into 24 paper cases or tins and bake for 18 minutes at 375 degrees /190 degrees in the centre of oven.
5) Decorate it with pieces of angelica, walnut or glace cherries just before baking.

6) Serve small fruit cake with tea or coffee.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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