Christmas isn’t the same with out some Rum cake! we’ve put to a vegan twist on this iconic festive favourite. Make sure you have this with some sorrel drink, its the perfect marriage!

  • 500g mixed fruits
  • 200g glazed cherries
  • 750ml white rum
  • 250ml red wine.
  • 4 cups flour
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp grated ginger
  • 1 tbsp. faxseed
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 115g un salted butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 6 tbsp browning

Soak the mixed glazed fruits, currants and raisins in half of the red wine and rum flavour overnight. Blend the fruit mixture in your blender or food processor until almost smooth.

In a medium bowl, cream the sugar and butter until smooth and fluffy. Add all dry ingredients (flour, baking powder, sugar spices) to a large bowl and mix well. Add wet ingredients (flaxseed, vanilla extractt, browning, creamed sugar) and mix well with a hand mixer. The batter should be thick but pour-able.

Grease and line two round pans with wax paper, and fill the pans with the batters (3/4 full).Put the pans in the centre of the oven. Bake for 1 hour until cake tests done. Cool down for 30 mins then serve.