Vegan Fruit Cake

Soak the mixed fruit in 2 tbsp of Brandy overnight if possible, however if you don't have the time to do so, you can soak for 1-2 hours as an alternative.

Preheat the oven to 160°C (320°F, Gas Mark 3) Grease and line 8" round tin. 

Cream together the margarine and Dark Muscovado Sugar until light and fluffy. 

Mix together the ground flax seeds and warm water, then add to the flour, grated lemon and orange rinds, ground almonds, vanilla extract and spices and continue to mix. 

Stir in the soaked fruit (including any leftover alcohol in the bowl) and cherries until well combined. 

Place mixture into the tin and bake for 2 - 2½ hours until skewer cones out clean (cover with foil if the cake starts to brown too much during baking)

Leave to cool on a wire cooling rack. If baking in advance you can feed the cake every week with a few tablespoons of brandy. 

To store wrap in greaseproof paper and place in a sealed plastic container.