The humble fruit cake…moist, deliciously deep in fruity flavour and an absolute staple of any camping trip!
It was on Bodmin Moor over the recent Bank Holiday weekend that Hubby and I sat around a (rather dubiously constructed) camp fire with a steaming mug of tea and a generous slice of my Very Vegan Fruit Cake. With a sky of sparkling stars above, the roaring flames lighting up our faces and a cosy cuppa warming our souls, never was there a more perfect moment.
Make your memories with this fruit cake, which is dairy-free, sugar-free and down-right delicious!
A Very Vegan Fruit Cake
Makes 10 slices
Preparation time 10 minutes
Cooking time 50 minutes
300g rye flour
200g wholemeal spelt flour
2 teaspoons baking powder
500g mixed dried fruit (sultanas, raisins, currants, mixed peel, cherries, whatever you’ve got!)
2 tablespoons instant coffee granules
Slosh of whiskey if you desire (about 100ml) – you can use black coffee if you like
Preheat oven to Gas 5 / 180 degrees / 160 fan
Mix flours and baking powder together in a bowl. Add in coffee granules and stir in fruit.
Add water, little by little until all the flour is combined. Add the whiskey or milk and give it a final stir
Place in a greased 2lb loaf tin and flatten the top down with a spoon.
Bake for 50 mins, or until a skewer comes out clean when inserted into the centre
Great served over a camp fire and in the vicinity of a tent!