I am so glad that I have a perfect eggless Christmas cake to share.
I was supposed to post on the 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 since 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 majority of cooking done, before setting out to make this cake.
Thinking I could make use of my multitasking skill to 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! 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 till 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
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
Cinnamon powder – 1/4 tsp
Nutmeg powder – 1/4 tsp
Fennel powder – 1/4 tsp
Melt the brown sugar and granulated sugar over 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.
Pre heat the oven at 185 C, pour the batter in a grease cake pan and bake at 185 C for 35 Mins.
I first baked for 15 mins, increased by 10 mins interval. You can easily bake first for 25 mins, depending on the done ness 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 little bit chewy but that again added to the whole fun.