2 lb (900g) dried fruit
1 pint (570ml) rice or soya milk
7 floz (200ml) vegetable oil
1 lb (455g) self raising wholemeal flour
2 oz (55g) ground almonds
1 tbsp molasses
Rind of 1 lemon
Pinch of allspice
1. Mix in given order.
2. Beat well and pour into well lined greased 23cm (9 inch) cake tin.
Cover top with greaseproof paper. Bake 2 hours 150C/300F/gas mark 2 then reduce to 130C/250F/gas mark 1 and bake for 1- 2hours.
3. Cool in tin: a tin with a detachable base is best.
4. Can be covered with jam and a large packet of white or coloured marzipan for special occasions.
Thanks to the Eighth Day for this recipe.