Cherry & Almond Cake

You are here

» Cherry & Almond Cake

A vegan version of an absolute cake classic - your granny will love it!

Ingredients

  • 6 oz / 170g margarine 
  • 1 lb / 450g plain flour 
  • 8 oz / 225g currants 
  • 8 oz / 225g raisins 
  • 4 oz / 115g cherries, halved 
  • 4 oz / 115g whole, blanched almonds 
  • 1 tsp mixed spice 
  • 8 oz / 225g soft brown sugar 
  • 1/2 pint / 280 fl oz soya milk, warmed 
  • 1 level tsp bicarbonate of soda 
  • 3 tbsp malt vinegar

Method

  1. Preheat oven to 160C/325F/gas mark 3.
  2. Rub together the margarine and flour. Stir in the currants, raisins, cherries, almonds, mixed spice and soft brown sugar.
  3. Put the warm milk in a large bowl and sprinkle on the bicarbonate of soda, then add the malt vinegar. Beat all the ingredients together quickly.
  4. Place in an 8 inch round cake tin, greased & lined. Bake in the pre-heated oven for approximately 2 1/2 hours.