Eggless Christmas Fruit Cake 3 ~ How to make Eggless Fruit Cake

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Merry Christmas to all my readers! I am so glad that I have a perfect eggless Christmas cake to share.

I was supposed to post on Christmas eve, however as things would always be, I was procrastinating baking this cake. I have been thinking I must bake a fruit cake again this time as I have been doing for a couple of years. I was debating whether I should use condensed milk or simply make do with fruits and butter. Since this cake has to be dense, you really don't have to bother about how fluffy the cake raises. I started very late in the morning, along with my regular cooking. So I had completed the majority of cooking done, before setting out to make this cake.

Thinking I could make use of my multitasking skill to the hilt, I went ahead melting the sugar along with the nuts. As the Tomato Kurma or the Methi Dal was getting done, I had a quick glance at the pan that had sugar and dry fruits mix cooling. To my horror, the sugar simply got struck to the bottom along with the fruits. Well, there are certain things you should really give full attention to! I decided to melt it along with butter. This recipe is something that I did as I was making it. It's a mix of what I thought could put together. I was elated with Amma said this was the best cake she has tasted to date. What more can I ask!

Christmas Cakes from previous years

• Eggless Fruit Cake 1
• Eggless Butterless Rum Fruit Cake 2
• Microwave Eggless Chocolate Cake
• Carrot Cake | Eggless Carrot Cake Recipe

Ingredients Needed:

Flour - 1 & 1/4 cup
Baking Powder - 1 tsp
Cooking Soda - 1/2 tsp
Brown Sugar - 1/2 cup
Granulated Sugar - 1/2 cup
Orange Juice - 1/2 cup
Warm water - 2 tbsp
Butter - 1/2 cup
Mixed Fruit Jam - 1 tbsp full
Salt a small pinch

Dry Fruits and Nuts

Tutti Fruity - 2 tbsp
Raisins - 2 tbsp
Almonds - 10 nos
Cashew nut - 5 whole
Cranberry - 1 tbsp
Pistachio - 2 tsp

Spice Mix
Cinnamon powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Fennel powder - 1/4 tsp

Melt the brown sugar and granulated sugar over a slow flame, add the chopped nuts and dried fruits, cook for 10 mins in simmer. Then add butter and cook for 5 mins.

Shift the flour with baking powder and cooking soda, salt. Add the melted sugar and dry fruit mix. Blend everything together, add the jam and orange juice.

Check the consistency, if it's not of dropping consistency, add the warm water by spoon.

Preheat the oven at 185 C, pour the batter into a grease cake pan and bake at 185 C for 35 Mins.

Note:

I first baked for 15 mins, increased by 10 mins interval. You can easily bake first for 25 mins, depending on the doneness you can increase. Since this has more moisture, you will end up baking for more mins.

This cake is not your typical dry fruit cake, rather it's rich and crumbly. Since the sugar got caramelized more than expected, it was a little bit chewy but that again added to the whole fun.