Crackd® CHRISTMAS CAKE

1. One day before you bake the cake mix the dried fruits together in a bowl add the rum, stir well, then cover and leave overnight.
2. Preheat the oven to 140C gas mark 1.
3. Grease a deep 8 inch round cake tin and line it with a double layer of baking parchment.
4. In a large bowl, whisk together the dairy free spread, dark and light brown sugars, Crackd® The No-Egg-Egg®, treacle and orange and lemon zest until fluffy.
5. In a separate bowl, sift together the plain flour, ground almonds, bicarbonate of soda, mixed spice, cinnamon and nutmeg.
6. Tip the dry ingredients into the wet mix along with the coconut milk and red wine vinegar. Stir until just combined; be careful not to over-mix. The batter should be very thick.
7. Fold in the fruit, and the chopped almonds.
8. Scrape the batter into the prepared tin and use the back of a wet spoon to spread it level. 8. Bake for 2-3 hours until a skewer comes out clean.

Leave the cake to cool completely in the tin before turning it out and brush all over with rum or brandy.