This is a recipe for an easy-to-make vegan almond plum cake. I started out wanting to make an eggless almond yeast cake with Italian plums planted in it like the cake I remembered from my days as a daughter-in-law to a German-born Hausfrau (German-born AND a Lutheran Pastor's daughter). But my husband said he didn't particularly like the yeast cake. So, I found several recipes for vegan almond cake and this one most perfectly suited my available ingredients. I baked the cake in an 8'' x 8'' pan with parchment paper on it, in a counter oven. You could easily double the recipe and make it in a long pan in a regular oven. Preheat the oven to bake (350 F. for a large oven or 375 for a countertop oven) 1. Mix together in a measuring cup: 1/2 cup of soy, almond or other milk Juice of 1/2 lime, or lemon, or a teaspoon of Apple Cider Vinegar (Leave it to curdle for about 15 minutes and then add in 1/2 cup of maple syrup 1 teaspoon of Almond extract and stir to co
When I was a young married woman, eons ago, the making of the Christmas cake (or "fruit cake," the recipes also interchangeable with "wedding cake") was still a big tradition in many families. The recipe ingredients included a lot of dried fruits-- some that looked and tasted not anything like the original fresh fruits-- and the usual feasting culprits: sugar, dairy, eggs and alcohol. The preparation that went into the cakes generally involved a lot of soaking (in alcohol) that could extend to many days. With all the ingredients in, your typical fruit cake was dense and heavy enough to be used as a door-stop, if need be. There were "light" and "dark" fruit cakes in my family. The light cakes probably used less soaked fruits and were baked for a shorter period of time? The dark cakes had a slightly bitter, burnt taste. I preferred the light cakes that my Auntie Geneva baked every year and sent out. They were sweeter and tended to h