Mixed Fruit Cake (Eggless)
Festive with plenty of flavour this Eggless Fruit Cake recipe is bursting with warming spices from our Sulaimani Chai and texture from our delicious soaked fruits and nuts. This recipe of an egg-free and traditional Fruit Cake makes for a light, crumbly, and perfectly moist cake that you will love to enjoy and share.
Cuisine
International
Servings
1 kg Fruit Cake
Prep Time
24 hours
Cook Time
60 minutes
Ingredients
For Soaking
- Raisins - 1/4 cup
- Goosebumps Dehydrated Orange - 1/4 cup (Chopped)
- Plain Cashew nuts - 1/4 cup
- Goosebumps California Dried Sliced Cranberry - 1/4 cup
- Goosebumps Turkish Dried Apricots - 8 nos (Chopped)
- Goosebumps Dried Black Currant - 1/4 cup
- Goosebumps California Dried Pitted Prunes - 1/4 cup (Chopped)
- Fresh Orange/Apple Juice - 1 cup
For Batter
- Refined flour - 2.5 cups (300 gms)
- Brown sugar/ Regular Sugar - 3/4 cup (200 gms)
- Butter - 1 cup (Melted)
- Milk (dairy or nut milk) - 1 cup
- Apple cider vinegar/Regular vinegar - 2 tablespoons
- Baking Soda - 1 teaspoon
- Baking powder - 1/2 teaspoon
- Vanilla essence/Extract - 1 teaspoon
- Goosebumps Sulaimani Chai Masala - 1 teaspoon
Directions
- Soak all the fruits and nuts in the orange/apple juice and refrigerate for 12-24 hours, Shake the Jar every few hours so that the fruits mix well.
- Prepare a loaf pan or a round cake pan by greasing it very well with oil. You can also line the cake pan with butter paper.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) for 20 minutes.
- Sieve the flour, baking powder and the the Sulaimani Chai masala. Add the soaked dry fruits together with the leftover rum or apple juice/orange juice.
- Add the butter and sugar of your choice. Also add vanilla extract. Gently mix together the ingredients until just combined and the sugar is dissolved, making sure to not over-mix.
- In a bowl or mug add milk. Now add apple cider vinegar and stir gently.
- Add baking soda and stir thoroughly. Add this frothing mixture to the cake batter. Stir and mix quickly but evenly.
- Pour the batter in the cake pan, Shake the pan lightly so that the cake batter is spread evenly throughout the whole pan, Use a spatula to even the top of the cake.
- Bake the cake in the preheated oven for 180 degrees celsius for 50 minutes to 60 minutes or more or less depending on your type of oven.
- The eggless fruit cake will have a lovely golden brown color. Test the doneness by inserting a toothpick into the center and it should come out clean.
- Let the cake pan cool completely on a wired rack or stand before flipping the cake out onto a plate.
