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Recipe by
28 Hours


  • 125g Raisins
  • 125g Sultanas
  • 125g Currants
  • 100g Mixed Candied Peel
  • 100g Chopped Dates
  • 60g Chopped Almonds
  • 100ml Rum or Brandy (Spiced Rum works really well!)
  • 120ml Crackd® The No-Egg-Egg®
  • 175g Flora Vegan Butter or Vegan Spread)
  • 125g Dark Brown Sugar
  • 50g Light Brown Sugar
  • 30g Dark Treacle (or Golden Syrup)
  • Zest of 1 Large Orange
  • Zest of 1 Large Lemon
  • 350g Plain Flour
  • 40g Ground Almonds
  • 1 Tsp Baking Powder
  • ¾ Tsp Bicarbonate of Soda
  • 1 Tsp Mixed Spice
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Ground Nutmeg
  • 120 Ml Unsweetened Coconut Milk (or other unsweetened non-dairy milk)
  • 2 Tbsp Red Wine Vinegar
  • Rum or Brandy for Feeding


  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.

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crackd staples

Some of our OTHER faves!

Scrambled eggs
Hump day treats NEVER looked so good!😋🙌 
What a Crackd creation this is by @foodiefittwinmummy 😍
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