Vegan Fruit Cake

from Linda's Kitchen
by Linda McCartney

This rich, dark, moist cake contains no sugar, just a little corn syrup, relying instead on the natural sweetness of the dried fruits and fruit juice. Wrapped tightly and store in an airtight tin, the cake will keep very well.

Makes a 9 1/2 - X 6-inch cake

2 cups golden raisins
1 1/2 cups currants
2 1/3 cups candied cherries, halved
1 cup raisins, chopped
2 tbsp chopped candied ginger (optional)
1/4 cup light corn syrup
7 tbsp margarine
2 cups unsweetened fruit juice
1 cup soy milk
2 cups whole-wheat flour
2 cups whole-wheat self-rising flour
2 tsp apple pie spice

Combine the fruits, corn syrup, margarine, and fruit juice in a large saucepan. Stir over low heat until the margarine has melted, then cover the pan and simmer for 5 minutes. Pour the fruit mixture into a large bowl and let cool to room temperature.

Add the soy milk and stir to mix. Sift the flours and spice into the bowl (tip in the bran left in the sifter) and mix thoroughly.

Pour the cake batter into a greased and lined 9 1/2-x 6-inch rectangular cake pan and bake in a preheated 325F degree oven until a skewer inserted into the center comes out clean, about 3 hours. Let cool, in the pan, on a wire rack.

© 1995 by Little, Brown and Company