Brandy Soaked Fruitcake


Ingredients

Cake Ingredients

  • ¾ cups dried mixed fruit (Thompson raisins, cranberries, gold flame 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
  • 1/8 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
  • 4-6 sprigs fresh rosemary *Optional for garnish
  • 10-12 fresh cranberries *Optional for garnish

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 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 toothpick comes out clean. Set aside on cooling rack. Add a few splashes brandy or rum to warm 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 top of cooled cake.  Top with ring of cranberries and rosemary if desired
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