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Vegan Fruit Cake (Eliot)

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      Title: VEGAN FRUIT CAKE (ELIOT)
 Categories: Cakes, Vegetarian
      Yield: 8 Servings
 
           Karen Mintzias
  2 1/2 c  100% whole wheat flour
      1 ts Mixed spice
    1/4 lb Vegan margarine; PLUS:
      4 tb Vegan margarine
      1 c  Real Barbados sugar
  1 1/2 c  Mixed dried fruit
    1/4 c  Mixed candied peel
    1/4 c  Glac‚ cherries
           -rinsed and halved
      1    Orange; rind grated
      2 tb Ground almonds
    1/4 c  Blanched almonds; chopped
    1/2 c  Soy milk or water
      2 tb Vinegar
    3/4 ts Baking soda
           Extra vegan margarine
           -for greasing
 
  Preheat the oven to 300 F.  Grease an 8-inch layer cake pan and line
  with a double layer of greased wax paper
  
  Sift the flour with the mixed spice into a mixing bowl. Rub the
  margarine into the flour with your fingertips until the mixture looks
  like fine breadcrumbs, then stir in the sugar, dried fruit, mixed
  peel, cherries, orange rind, ground and blanched almonds.
  
  Warm half the soy milk or water in a small saucepan and add the
  vinegar. Dissolve the baking soda in the rest of the soy milk or
  water, then combine the two mixtures.
  
  Stir this mixture into the dry ingredients, stirring well so that
  everything is combined.  Spoon the mixture into the prepared pan.
  Bake for 2 to 2-1/2 hours, or until a skewer inserted into the center
  of the cake comes out clean.
  
  Leave the cake in the pan to cool, then remove and strip off the wax
  paper. Transfer to a wire rack and allow the cake to cool completely.
  
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias
 
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