The Beach Boys once sang, ‘Christmas comes this time each year’, and if you ask me, it gets more tiresome every time. I’m not completely ‘bah humbug’, but I’m feeling more flat than festive at the moment even though I started the month feeling pretty jolly about the holiday season. Then my hormones went haywire and my pep petered out. So far, I’ve managed to avoid the pitfalls of party season (I don’t have an office do and I have few friends in Swansea), so I’m waiting for the Christmas spirit to kick in by watching films under a blanket and buying presents online.
It’s really, really cold at the moment, and all I want this Christmas is to hibernate. Obviously, that involves food and drink, so I set about making my own Christmas cake, as there aren’t many vegan versions in the shops and the ones I’ve tried are synthetically sweet.
This one’s easy to make and should keep for a couple of weeks. As well as being vegan, it’s free from and nuts, which means that everyone can enjoy a slice.
With all that fruit, I don’t think there’s really any need to add marzipan and icing (plus, I’m lazy), but you can buy vegan versions if you’d like to top the cake. Although the alcohol in the brandy’s burned off in the baking, you can use 150ml of tea (try Chai or Earl Grey for a fruitier taste) instead, but be aware that it will only last for a few days if you do this.
Use whatever dried fruit you like and of course, you can bake with plain flour, if you like.
125g glacé cherries, roughly chopped
100g, dried apricots, roughly chopped
350g rice (or gluten free) flour
1 tsp baking powder
150g light brown sugar
50ml rapeseed, olive or vegetable oil, plus extra for greasing
250ml plant milk
The juice of 1 orange
1 tsp cinnamon
1 tsp allspice
First of all, place all the dried fruit in a large mixing bowl, pour over the brandy and orange juice and give it a good stir. Cover with a clean tea towel and leave to soak overnight or for at least a couple of hours.
When you’re ready to make the cake, preheat the oven to 160C. Sift the flour, baking powder and spices over the soaked fruit and combine with a wooden spoon, then add the sugar and mix again. Add the oil and stir, then add the milk and stir again. You’ll need to use a bit of elbow grease to make sure that the flour is fully mixed in with the rest of the ingredients.
Line a 9-inch springform (loose-based) tin with greaseproof paper or use a little oil, then pour the cake batter into the tin and smooth out evenly. Place on the top shelf of the oven and bake for an hour, then, without opening the oven, turn the temperature down to 150C and bake for another 45 minutes. Remove from the oven and test with a skewer – if it comes out clean, it’s cooked. Transfer to a cooling rack and allow to cool.
Store in an airtight container for up to two weeks.