---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Vegan Christmas Cake
  Categories: Cakes, Christmas, Vegetarian
       Yield: 1 Servings
  
       1 lb Candied pineapple
     1/2 lb Citron
     1/4 lb Candied citron
     1/4 lb Candied orange & lemon peel
     1/4 lb Candied cherries
   1 1/2 lb Raisins
     1/2 lb Currants
     1/2 c  Grapefruit juice
     1/4 lb Whole mixed nuts without
            -- peanuts
       2 c  Flour
       1 ts Salt
     1/2 ts Baking soda
       1 ts Cinnamon
     3/4 c  Shortening
       1 c  White sugar
       1 c  Brown sugar
       5 tb Cornstarch
       1 ts Almond extract
       6 tb Grapefruit juice
  
   Combine pineapple, citrons, peels, cherries, raisins & currants in a large
   bowl.  Add 1/2 c grapefruit juice, mix very well.  Cover & let stand
   overnight. The next day, add the nuts & 1/2 c of the flour to the fruit
   mixture & mix well. Combine the rest of the flour with the baking soda,
   salt & cinnamon in a separate bowl, & mix well. In a third bowl, beat the
   shortening for 30 seconds.  Gradually add the sugars, creaming well as you
   add them.  Stir in the cornstarch.  Add the beaten shortening & sugars to
   the fruit.  Gradually stir in the flour mixture. Add the almond extract &
   the rest of the grapefruit juice, stirring well until the mixture is well
   combined. Preheat oven to 275F. Grease a 10″ square cake tin. Line with
   brown paper & grease the paper. Transfer the cake mixture to the cake tin.
   Press down gently.  Bake for 3 hours. Check after two hours. If the top is
   browning too quickly, cover with some waxed paper. After it is cooked,
   remove from the oven & place on a wire rack to cool for 30 minutes. Gently
   remove cake from the tin & peel away the paper. Let cool on wire racks till
   completely cooled.  Wrap in waxed paper & keep in a cool place. If icing
   the cake, layer with marzipan & then decorate as desired.
  
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