Small Fruit Cakes Recipe
Ingredients
| Wholemeal | 6 Ounce | |
| Soya flour | 1 Ounce | |
| Wheatgerm | 1 Ounce | |
| Vegan margarine | 4 Ounce | |
| Fruit sugar | 2 Ounce | |
| Dried fruit | 4 Ounce | |
| Chopped peel-2 ounce (55 grams) | ||
| Cake spice-1 heaped teaspoon (optional) | ||
| Bicarbonate of soda- Rather less than 1 teaspoon | ||
| Coconut | 2 Ounce | |
| Grated rind and juice of 1 lemon | ||
| Cream of tartar | 1 Teaspoon (Leveled) | |
| Water to mix- 5-6 fluid ounces/140-170 mililiter | ||
Directions
MAKING
1) Sift together flours and wheatgerm.
2) Beat together fat and fruit sugar well.
3) In a large mixing bowl, combine flours and fruit and all remaining ingredients along with water (or vegetable milk) until the batter just soft enough to beat. Beat briskly for 3 minutes.
4) Spoon the batter into 24 paper cases or tins and bake for 18 minutes at 375 degrees /190 degrees in the centre of oven.
5) Decorate it with pieces of angelica, walnut or glace cherries just before baking.
SERVING
6) Serve small fruit cake with tea or coffee.
1) Sift together flours and wheatgerm.
2) Beat together fat and fruit sugar well.
3) In a large mixing bowl, combine flours and fruit and all remaining ingredients along with water (or vegetable milk) until the batter just soft enough to beat. Beat briskly for 3 minutes.
4) Spoon the batter into 24 paper cases or tins and bake for 18 minutes at 375 degrees /190 degrees in the centre of oven.
5) Decorate it with pieces of angelica, walnut or glace cherries just before baking.
SERVING
6) Serve small fruit cake with tea or coffee.
Chef
