Christmas Cake | Connecticut Public

Name: Christmas Cake | Connecticut Public
Ingredients: 8 oz (250g) vegan butter or coconut oil, (plus extra for greasing); 6 oz (175g) soft light brown sugar; finely grated zest of 2 oranges and juice of 1 finely grated zest and juice of 1 lemon ((reserve 1 tablespoon juice for the icing)); 1/4 pint (150ml) rum or brandy, (plus extra (optional) for feeding); 1-3/4 lb (875g) mixed dried fruit of your choice, (such as sultanas, raisins, currants, cranberries and chopped figs and apricots); 3-1/2 oz (100g) chopped candied peel; 6 oz (175g) plain flour; 4 oz (125g) ground almonds; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon ground mace; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 7-1/2 oz (225g) apple purée; 1-1/4 lb (625g) icing sugar, (plus extra for dusting); 3 fl oz (75ml) aquafaba; 1 tablespoon lemon juice; 4 tablespoons apricot jam; 1 lb (500g) vegan marzipan

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A classic made vegan, you can bake the cake up to 2 weeks in advance and store undecorated and well wrapped in an airtight container for up to 1 week, during which time you can feed it with extra rum...

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Ingredients

8 oz (250g) vegan butter or coconut oil, (plus extra for greasing)
6 oz (175g) soft light brown sugar
finely grated zest of 2 oranges and juice of 1 finely grated zest and juice of 1 lemon ((reserve 1 tablespoon juice for the icing))
1/4 pint (150ml) rum or brandy, (plus extra (optional) for feeding)
1-3/4 lb (875g) mixed dried fruit of your choice, (such as sultanas, raisins, currants, cranberries and chopped figs and apricots)
3-1/2 oz (100g) chopped candied peel
6 oz (175g) plain flour
4 oz (125g) ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
7-1/2 oz (225g) apple purée
1-1/4 lb (625g) icing sugar, (plus extra for dusting)
3 fl oz (75ml) aquafaba
1 tablespoon lemon juice
4 tablespoons apricot jam
1 lb (500g) vegan marzipan