1-Start by soaking the dried fruits to infuse them with flavor, as this is a crucial step for a moist and boozy vegan Christmas cake. Soak 125 g raisins, 125 g sultanas, 125 g currants, 100 g dried cranberries, 100 g mixed candied peel, and 85 g halved glace cherries in 100 ml rum or brandy overnight or up to one week, stirring occasionally to ensure even absorption. Preheat your oven to 140°C (275°F/gas mark 1) and prepare a deep 20cm round cake tin by greasing and lining it with double baking parchment for easy release.

2-In a large bowl, whisk 175 g softened vegan block butter or margarine, 125 g dark brown soft sugar, 50 g light brown soft sugar, 30 g treacle or molasses, and the finely grated zest of 1 large orange and 1 large lemon until the mixture is fluffy and well combined. For an internal link that adds value, if you’re looking for more simple baking ideas, check out our peach cobbler dump cake recipe on the blog.

3-Sift together 350 g plain all-purpose flour, 40 g ground almonds, ¾ tsp bicarbonate of soda, 1 tsp mixed spice, ½ tsp ground cinnamon, and ½ tsp ground nutmeg, then mix this into the butter mixture along with 120 ml unsweetened soy milk and 2 tbsp lemon juice or red/white wine vinegar to form a thick batter. Gently fold in the soaked fruits and their liquid, along with 60 g chopped almonds, making sure everything is evenly distributed. Spoon the batter evenly into the prepared tin and bake for 2 to 3½ hours, or until a skewer inserted comes out clean.

4-Let the cake cool completely in the tin on a wire rack before turning it out and brushing it with additional rum or brandy. For external link context, the process of soaking dried fruits not only enhances moisture but also highlights how these ingredients can be a healthy snack option, as discussed in this resource on dried fruit benefits.