This fruit cake was made to go along with my first podcast episode! If you're interested in True Crime, you should go give it a listen! ;) Anyways, a vegan 1800's fruit cake was a little interesting to make, because back then they would literally put 30 eggs in each cake, which is crazy! This cake, however, has zero eggs, but tons of flavor. Here we go!
4 teaspoons egg replacer + 8 tablespoons cool water
1/2 cup shortening
1 cup sugar
1/2 tsp salt
12 ounces candied fruit mix
2 1/2 cup water
6 oz toasted nuts of choice (optional)
3 1/4 AP cup flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon allspice
1/4 tsp nutmeg
1/2 tsp cinnamon
1. Grease and flour a bundt pan, and preheat oven to 350F.
2. In a small bowl whisk together egg replaced and water. Set aside.
3. In a medium sauce pan combine all ingredients, minus nuts. Bring to a boil, and then remove from heat. Allow to sit for 10 minutes, stirring occasionally.
4. In a large bowl, whisk together dry ingredients.
5. Pour liquid mixture into dry mixture and combine using a sturdy rubber spatula.
6. Fold in nuts, if using.
7. Pour into prepared bundt pan and tap on the counter several times to release any air bubbles.
8. Bake for 30 minutes, or until toothpick comes out clean.
9. Allow to cool completely before cutting.