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Brandy Soaked Fruitcake

BY SPORK FOOD

| Moderate | Vegan

INGREDIENTS

Cake Ingredients:

  • ¾ cups dried mixed fruit (example: raisins, cranberries, gold raisins)
  • ½ cup VSOP brandy
  • ½ cup Follow Your Heart Dairy-Free Sour Cream
  • ½ cup vegan butter, softened
  • ¾ cup brown sugar
  • 2 tbsp ginger (peeled and grated)
  • ½ cup orange juice plus zest of ½ orange
  • 2 cups organic all-purpose flour
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 1 tbsp ground flax seeds

Cream Cheese Ingredients:

  • 3 tbsp Follow Your Heart Dairy-Free Cream Cheese
  • 2 cups organic powdered sugar
  • 2 tsp rum, plus more for glazing cake.
  • ½ cup toasted pecan pieces

Optional for garnish:

  • 4-6 sprigs fresh rosemary
  • 10-12 fresh cranberries 

INSTRUCTIONS

  1. Combine dried fruit and brandy. Set aside 2 days to 1 week.
  2. Preheat oven to 350°F.
  3. To a standing mixer, add Follow Your Heart Dairy-Free Sour Cream, butter, brown sugar, ginger, orange juice, and zest with a paddle attachment. Cream together until uniform.  Add flour, cinnamon, nutmeg, cloves, allspice, baking powder, sea salt, and flax. Add brandy-soaked fruit and mix until uniform.
  4. Grease a 9-inch round springform pan with cooking spray then add about 2 tsp flour. Tap to remove excess flour.  Pour batter into pan. Top with pecan pieces.
  5. Bake about 57-60 minutes or until the toothpick comes out clean. Set aside on the cooling rack. Add a few splashes brandy or rum to warm the cake, if desired. Set aside to cool completely.
  6. To make icing, in a mixing bowl add Follow Your Heart Dairy-Free Cream Cheese and whisk in powdered sugar, rum, and sea salt until smooth.  Glaze evenly over the top of the cooled cake. 
  7. Top with ring of cranberries and rosemary if desired.
Print Recipe

Brandy Soaked Fruitcake

BY SPORK FOODS

| Moderate | Vegan
Brandy Soaked Fruitcake

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