Cherry and almond cake

You are here

» Cherry and almond cake

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

Ingredients

  • 3 oz (85g) margarine 
  • 0.5 lb (225g) plain flour 
  • 4 oz (112g) currants 
  • 4 oz (112g) raisins 
  • 2 oz (57g) cherries, halved 
  • 2 oz (57g) whole, blanched almonds 
  • 1/2 tsp mixed spice 
  • 4 oz (112g) soft brown sugar 
  • 1/4 pint (5 fl oz / 150ml) soya milk, warmed 
  • 1/2 tsp bicarbonate of soda 
  • 1 1/2 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.