Recipe: Eggless Fruit and Nut Cake
Prep Time: 15 mins
Cooking Time: 20 mins
Makes: 12-15 servings
Shelf Life: 7-10 days
Recipe Source: RecipesIndian.com
Recipe Level: Basic/Beginner/Easy
Recipe/Post by: Madhuram
Hot Water - 3/4 cup
Butter - 1/2 cup
Sugar - 1/2 cup
Ground Nutmeg - 1/2 teaspoon
Mixed Spice - 1 teaspoon
Dried Mixed Fruit, chopped (I used store bought Tutti Fruiti) - 1 cup
Nuts, chopped (I used pecans) - 1 cup
Baking Soda - 1/2 teaspoon
Self Rising Flour - 2 cups
- Preheat oven to 375F/190C. Grease a pan of your choice. The original recipe mentions a 9x13 inch rectangle pan. I used a 10 inch spring form pan.
- In a saucepan, combine all the ingredients except the flour and baking soda. Stir over medium heat until the butter is melted and sugar is dissolved. Bring the mixture to a boil, then simmer for 3 minutes. Remove the saucepan from heat and allow it cool slightly until lukewarm. Stir in the baking soda.
- In a large bowl sift the flour and make a well in the center. Pour the cooled fruit mixture into the flour and mix together until well combined. At this stage the batter is sort of thick, like loose chapathi dough.
- Spread the batter into prepared pan and smooth the surface with a spatula. Dip the spatula in hot water to evenly spread the batter.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time will vary according to the size of pan you are using. So consider that while setting the baking time.
- The baking time mentioned in the original recipe was 75 minutes for an 9x13 inch pan, which I think is not right. I don't think it will take 75 minutes for that pan.
- Remove the pan from the oven and place the pan on a cooling rack for 10 minutes, then turn onto wire rack and cool completely.
- If you don't have self rising flour, here is an easy substitution for it. In a 1 cup measure, add 1 and 1/4 teaspoons baking powder, 1/8 teaspoon salt (just a pinch) and fill the remaining cup with all purpose flour. Do the same for the other cup of self rising flour too.
- I felt that the smell of the spices were overpowering on the day I baked the cake and it gradually reduced in the following days. So if you are not a spice fan, I would suggest baking this cake at least 1 or 2 days before you intend to serve it.