Categories: Cakes, Low-cal, Vegetarian 
      Yield: 8 servings 
  
  2 1/2 c  100% whole wheat flour              1    Orange; rind grated 
      1 ts Mixed spice                         2 tb Ground almonds 
    1/4 lb Vegan margarine; PLUS:            1/4 c  Blanched almonds; chopped 
      4 tb Vegan margarine                   1/2 c  Soy milk or water 
      1 c  Real Barbados sugar                 2 tb Vinegar 
  1 1/2 c  Mixed dried fruit                 3/4 ts Baking soda 
    1/4 c  Mixed candied peel                       Extra vegan margarine 
    1/4 c  Glac‚ cherries                           -for greasing 
           -rinsed and halved              
  
  Preheat the oven to 300 F.  Grease an 8-inch layer cake pan and line with a 
  double layer of greased wax paper 
   
  Sift the flour with the mixed spice into a mixing bowl.  Rub the margarine 
  into the flour with your fingertips until the mixture looks like fine 
  breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, 
  orange rind, ground and blanched almonds. 
   
  Warm half the soy milk or water in a small saucepan and add the vinegar. 
  Dissolve the baking soda in the rest of the soy milk or water, then combine 
  the two mixtures. 
   
  Stir this mixture into the dry ingredients, stirring well so that 
  everything is combined.  Spoon the mixture into the prepared pan.  Bake for 
  2 to 2-1/2 hours, or until a skewer inserted into the center of the cake 
  comes out clean. 
   
  Leave the cake in the pan to cool, then remove and strip off the wax paper. 
  Transfer to a wire rack and allow the cake to cool completely. 
   
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 
  0-394-57123-1 Typed for you by Karen Mintzias