Fruit cake (Eggless and without alchol)

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Ingredients:-

For the cake:-

  1. Plain flour – 2 cups/200 grams
  2. Baking powder – 1 tbsp.
  3. Baking soda – 1.5 tsps.
  4. Cinnamon powder – 1 tsp.
  5. Grated nutmeg – 1/4 tsp.
  6. Clove powder – 1/4 tsp.
  7. Salt – 1/4 tsp.
  8. Butter – 100 grams, softened
  9. Caster sugar – 1/3 cups
  10. Sweetened condensed milk – 1 tin or 4oo grams
  11. Instant coffee powder – 1 tsp. dissolved in 1 tbsp. of hot water
  12. Pineapple jam – 1.5 tbsps.
  13. Orange jam – 1.5 tbsps.
  14. Lemon zest – 1 tsp.
  15. Vanilla essence – 1 tsp.
  16. Almond essence – 1/4 tsp.
  17. Aerated soda – 3/4 cup

For the fruits and nuts mixture (5 cups in total):-

  1. Tutti-frutti + candied orange peel – 1 cup
  2. Sultanas – 3/4 cup ; chopped (soaked in hot water for 2 hours and drained)
  3. Golden raisins – 1/4 cup ; chopped (soaked in hot water for 2 hours and drained)
  4. Glazed cherries – 1/2 cup
  5. Chopped apricot – 1/2 cup
  6. Chopped dates – 1/4 cup; chopped (soaked in hot water for 2 hours and drained)
  7. Dried cherries – 1/2 cup; chopped
  8. Prunes – 1/2 cup; chopped
  9. Mixed nuts(cashews, pistachios, almonds) – 1 cup

Method:-

  1. Preheat the oven to 180C.
  2. Prepare a 9×9″ cake tin & keep it aside.
  3. Make a caramel syrup, by melting the sugar to golden, removing from heat, stirring in 1/2 cup of warm water and returning to heat until melted fully. Leave aside to cool.
  4. Sift together the plain flour, baking powder, baking soda, powdered cinnamon, grated nutmeg, powdered cloves & the salt. Remove 1/2 cup of this  flour mixture and set aside.
  5. Mix together the dry fruits, nuts and the reserved flour mixture and keep this mixture aside.
  6. Beat together the condensed milk and softened butter till creamy and fluffy. Add the pineapple and orange jams, coffee, cooled caramel syrup, vanilla essence, almond essence and lemon zest and beat again.
  7. Fold in the sifted flour mixture.
  8. Fold in the dry fruits-nuts mixture.
  9. Fold in the aerated soda and immediately transfer the batter to the prepared cake tin.
  10. Bake in the preheated oven at 180C for 45 minutes and at 160c for 20 minutes.
  11. Let cool in the tin for 10 minutes before inverting the cake on to a rack to cool completely.
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