Friday, 13 November 2015

Eggless Fruit Cake

 

Eggless Fruit Cake (2)

For a very long time I wanted to bake a fruit cake something similar to Christmas cake but without egg and rum. I found this recipe interesting and tried it immediately. The cake was really awesome… the texture, sweetness, subtle flavour of the spices, crunchy nuts, chewey berries with a hint of orange… everything was so very perfect. No wonder, that’s why this cake vanished in minutes.

INGREDIENTS

All Purpose Flour 220 Grams
Baking Soda 1/2 tsp
Salt 1/4 tsp
Canola Oil 80 ml
Raisins 90 grams
Mixed Dried Berries 60 grams
Chopped Nuts (Cashews, Walnuts and blanched almonds 100 grams
Lemon Juice 1 1/4 tsp
Vinegar 1 tsp
Vanilla Essence 1 tsp
Freshly squeezed orange juice 120 ml
Orange Zest 1 tbsp
Spice Powder (Cinnamon, Ginger and nutmeg powder) 1/4 tsp each
Brown Sugar 150 grams
Water 200 ml

METHOD

  • Boil the water in a pan and throw in the mixed dried berries (I used rostaa’s mix berries – Strawberries, Blueberries, Blackberries, Cranberries and Raspberries) and raisins. Simmer it for about 3 – 4 minutes. Switch off the flames. Add in sugar and spice powder. Keep aside to cool.
  • Pre-heat the oven to 170˚C.
  • Grease a 9” baking pan and dust it with a little all purpose flour.
  • Now, add in lemon juice, orange juice, orange zest, vinegar, vanilla essence, oil and nuts to the prepared berry mixture.
  • Sift together all purpose flour, salt and baking soda for a couple of times so that they mixes and spread well.
  • Take the wet ingredient mix in a big bowl and add in flour little at a time and gently fold (do not mix vigorously) till the batter is lump free.
  • Pour the batter in the prepared pan and bake it for about 25 – 30 min or till a skewer inserted comes of clean. Always insert skewer in the centre and never on sides.
  • Take the cake out of the oven, and let in sit for about 10 minutes in the pan. Then take it out on wired rack and let it cool completely before slicing it.
  • Enjoy your fruit cake

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