Special Occasional Cakes Recipes - Vegan Dundee Cake

Ingredients

• 350g/scant 2 1/2 cups whole meal flour

• 5ml/1 tsp mixed spice

• 175g/1 cup dark muscovado sugar, plus 30ml/2 tbsp

• 175g/1 cup currants

• 175g/1 cup raisins

• 75g/1/2 cup chopped mixed peel

• 150g/1/2 cup glace cherries, halved

• finely grated rind of 1 orange

• 30ml/2 tbsp ground almonds

• 25g/1/4 cup blanched almonds, chopped

• 5ml/1 tsp bicarbonate of soda

• 120ml/1/2 cup soy milk

• 75ml/1/3 cup sunflower oil

• 30ml/2 tbsp malt vinegar

TO DECORATE

• mixed nuts, such as pistachios, pecan nuts and macadamia nuts glace cherries angelica

• 60ml/4 tbsp clear honey, warmed

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Method:

1. Preheat the oven to 150C/300F/Gas 2. Grease and double-line a deep 20cm/8in square loose-based cake tin

2. Sift together the flour and mixed spice. Rub in the soy margarine. Stir in the sugar, dried fruits, mixed peel, cherries, orange rind, ground almonds and blanched almonds.

3. Dissolve the bicarbonate in a little of the milk. Warm the remaining milk with the oil and vinegar and add the bicarbonate mixture. Stir into the flour mixture.

4. Spoon into the tin and smooth. Bake for 2 1/2 hours. Leave in the tin for 5 minutes, then cool on a rack. Decorate with the nuts, cherries and angelica and brush with the honey.