Vegan Fruit Cake

Moist Spiced Cake Packed with Dried Fruit

Ingredients

Soaked fruit

2 cups unsweetened dried fruit**

½ cup vegan unsalted butter (Miyoko’s vegan unsalted butter)

½ cup Brown sugar

½ cup orange juice

½ cup water

3 Tbsp Rum (optional)

Cake Ingredients

2 cups Flour

⅓ cup candied lemon and Orange peel***

1 tsp Baking Powder

¼ tsp baking soda

1 tsp Cinnamon

¼ tsp Nutmeg

¼ tsp Cloves

½ tsp Ground ginger

¼ salt

Notes

*** the fresh zest from 1 orange and 1 lemon also works fine

** I used equal parts dried cranberries, dried strawberries, dried cherries and dried mango

Procedures

In a medium pot, add the butter, brown sugar, orange juice, water, rum, and dried fruit. Heat to just to a low simmer then turn off the heat and let sit until it cools. This will hydrate the fruit and let them absorb some of the orange juice and rum flavor.

Preheat the oven to 325 degrees Fahrenheit and line and grease a loaf pan with vegan butter or neutral oil.

In a large bowl sift in the flour, cinnamon, nutmeg, cloves, ground ginger, baking powder, baking soda, and salt. Whisk together until well combined. Add the orange and lemon peel and stir to incorporate. When the Dried fruit mixture is completely cooled, add it to the dry ingredients and mix together until just combined.

Pour the batter into the loaf pan and smooth out with a spatula. Place in the oven and bake for about 1 hour and 20 minutes or until a toothpick test comes out clean. Remove the loaf from the oven when it is finished baking and place on a cooling rack. Let the fruit cake cool completely before removing it from the loaf pan. Brush the loaf with apricot jam, serve, and enjoy!