Solstice Cake

250 g wholewheat flour
150 g ground almond
2 tsp baking powder
1 tsp allspice
1 tsp cinnamon
½ tsp salt
Zest and 2 tbsp juice of 1 lemon
2tbsp of ground flax seeds mixed with 6 tbsp of water
3 tbsp molasses
200 g vegan butter
100ml water and 80ml brandy
150 g sultanas/raisins
150 g dried cranberries
100 g dried apricots
100 g dates
75 g chopped walnuts


Preheat the oven to 300F convection
Line the base of a 9 inch cake tin with parchment paper and grease the base and sides with vegan butter.
Heat the raisins, dried fruit, vegan butter, water and rum, flax egg and molasses. When the butter melts, mix all together and simmer for 5 mins then allow to cool for 30 mins.
Zest and juice the lemon and add to the fruit mixture. Chop and add the nuts.
Sieve your dry ingredients into a large mixing bowl. Add the wet ingredients to the mixing bowl and fold together.
Pour the cake batter into the cake tin and smooth the top
Bake for 1 hour 20 mins until a skewer comes out clean. Allow to cool fully in the tin.