Since I moved to London, almost 9 years ago, I’ve always wondered how a Christmas cake would taste like. My dear friend Marcus kindly let play around with his family recipe and make my own version of the Cooper traditional cake. I discovered that I actually really like Christmas cake. It’s fruity, sweet and the perfect accompaniment to tea or coffee. Give it a go and impress your friends over the holidays with this lovely and delicious recipe.
- 1 cup raisins
- 1 cup apricot diced
- 1 cup morello cherries with Kirsch
- 1 cup light brown sugar
- 40ml Sherry
- 115g vegan margarine
- 1 1/2 cups water
- 1 tsp bicarbonate of soda
- 2 cups self raising flour
- 1 tsp mixed spices
- 1/2 cup almonds flakes
- 1/4 cup almond milk
- 1 tbsp flaxseed grounded
- 3 tbsp water
- 2 tbsp apricot jam (optional)
- 1 sheet of marzipan (optional)
- 1 sheet of icing fondant (optional)
- Mix fruits, sugar, margarine, water, Sherry and baking soda in a saucepan and bring it to boil.
- Let it boil for 20 minutes then leave it to cool down to lukewarm temperature.
- Mix flaxseed with the 3 tbsp water and let it rest for 20 minutes.
- When the fruits are lukewarm mix together with the rest of the ingredients and bake it on a greased 7 inches tin for 1 hour at 160C.
- If you want to decorate your cake with marzipan and icing fondant. Spread the apricot jam on top and sides of the cake.
- Top the marzipan over the cake, making sure it completely cover the sides. Using a very sharp knife, carefully cut around the cake, leaving the leftover marzipan behind. Repeat the process with the icing fondant.