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Eggless Fruitcake   CD  Veg  CBF  165mins plus cooling


Makes 1 x 25cm/10 inch cake    Cold  Vegetarian  Fruit  Cakes Baked Fayre



225g/8oz Butter

225g/8oz Brown Sugar

225g/8oz Currants

225g/8oz Sultanas

100g/4oz Raisins or Glace Cherries

25g/1oz Almonds

100g/4oz Walnut Halves

150ml/5fl.oz. Warm Water

400g/14oz Plain Flour

1 teasp Salt

1 teasp Mixed Spice

1/2 teasp Grated Nutmeg

1 teasp. Bicarbonate of Soda

A little Warm Water




1. Place the butter, brown sugar, fruits and nuts in a very large saucepan together with 150ml/5fl.oz. of water and bring slowly to the boil, stirring constantly. Continue to boil gently for 5 minutes then remove from heat and allow to cool completely.


2. Meanwhile, preheat the oven to 180C, 350F Gas Mark 4 and lightly oil a 25cm/10 inch springform cake tin. Dust with a little flour to coat. Set aside.


3. Dissolve the Bicarbonate of Soda in a little water then add to the cold fruit mixture. Sift the flour, salt and spices into the cold fruit mixture and mix well.


4. Turn mixture into the cake tin and bake for 2 to 2 hours. Cool on a wire rack.



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