Densely packed with dried fruit and nuts, this rich cake could be the ideal vegan alternative for your next celebration. Often baked at Christmas in the Marche region of Italy this type of cake is known as frustringo or bostrengo. We used spiced rum in this recipe but amaretto or brandy also work well. Delicious served in small slices with a cup of coffee or individually wrapped slices make a super treat in a lunchbox.
180°C, Fan 160°C, 350°F, Gas 4
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