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This famous show-stopping Scottish fruitcake is sure to go down a storm with the family. This dairy and egg-free cake is bursting full of cherries, raisins and almonds. See method
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Preheat the oven to gas 2, 150°C, fan 130°C. Line an 18cm (7in) diameter circular tin with baking parchment and grease with a little sunflower oil.
Chop the almonds and glacé cherries roughly, then place in a bowl with the raisins, mixed peel, sunflower oil and mixed spice. Stir until the fruit and nuts are coated in the spice.
In a large bowl, cream together the margarine and sugar, then whisk in the treacle and mashed banana until you have a smooth mixture. Stir in the flour, ground almonds and spiced fruit and nuts. Finally stir in the apple juice.
Scoop all the cake batter into the tin, smooth the surface with a spatula, then decorate the top with the whole almonds. Cook for 1 hour and 30 minutes until well browned (an inserted skewer should come out clean). Allow to cool in the tin before removing the cake. Slice with a sharp knife.
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