The icing sugar on top gave it added sweetness, I just love cherries so a few of them went on top too. It was easy to slice, slightly crumbly but still quite moist.
This easter I gave all my family a package of my home made vegan cakes (all of my family are meat-eaters and loved every cake and biscuit) all of which the recipes are on this blog. Sometimes I don't tell them til afterwards that they're vegan, lol.
So all in all, It's quick, easy, light and delicious and good to wrap up and store if you don't want to eat it immediately. Freezing lifespan is around 6 months if properly stored.
Ingredients
Dry
- 12oz plain flour
- 6oz brown sugar
- 1tsp baking soda
- 1 & 1/2 tsp baking powder
- 1 tsp nutmeg
- pinch salt
Wet
- 7 fl oz vegetable oil/sunflower oil
- 8oz raisins
- 1 tbsp golden syrup
Oven @ 180c / gas 4 approx 1 hour baking time
I used a round cake tin with a removable bottom. If you want to split the mix into 2 loaf tins then reduce your cooking time by 10 minutes
Method
Mix the dry ingredients together in a large bowl.
Mix the wet ingredients together in a small bowl and then add to the dry ingredients. (putting the raisins in with the oil helps them to not get flour stuck in their wrinkles, I know they're not 'wet')
Mix all the ingredients together gently while slowly adding in 250ml water (you might not need all the water so go slow!)
When fully combined it should have a thickish dropping consistency
Grease and flour your cake tin and pour in your mixture
Decorate with glace cherries or almonds and put in oven
Bake for 1 hour, or there abouts. Cake should be golden and springy or poke with a toothpick til it comes out clean.
After baking, let cake stand for half an hour before moving to a cooling rack.
I let mine cool completely before covering it in icing (icing sugar and water)
but it'll taste nice without I'm sure
Slice up and serve!
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