This Eggless Christmas Fruit Cake is a moist cake made with different types of raisins, nuts and fruit juices. Makes a filling and sumptuous cake.
My initial plan was to soak the fruits for couple of hours and bake it right away. However, I ended up soaking it for 2 days and then adding the ingredients almost by random. I forgot to measure the dry fruits and nuts measurement as everything was random.
The cake turned out very moist and soft. I sort of like dry Christmas cake. So maybe I will reduce the fruit juice and bake it for longer duration. Everybody loved it though and the cake is almost over.
I have been following the tradition of baking Christmas cakes each year. This time its much ahead of the Christmas time. I wanted to combine my BM#83 theme on Christmas Meal along with Bakeathon and hence this cake was so apt.
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Eggless Christmas Fruit Cake
1 cup All Purpose Flour
3/4 cup Sugar
2 tbsp Caramel Sauce
1/4 cup Milk
2 tbsp Butter melted and unsalted
1/2 tsp Baking Powder
1/4 tsp Baking Soda
For the Fruits Soak
1/4 cup Black Raisins
1/4 cup Golden Raisins
1/4 cup Green Raisins
1/4 cup Chironji Nuts (charoli)
1/4 cup Almonds
1/4 cup Pistas
1/4 cup Cashews
1/2 cup Orange Juice
1/2 Cup Sweet Lime Juice
1 cup Apple Puree
1 tbsp Apple Cider Vinegar
For the Fruits Soak
Take all the dry fruits and nuts in a bowl.
Pulse the orange, sweet lime and sieve to remove the fiber. Add to the fruits.
Pulse the apple to get a puree, add to the soak.
Finally, add the apple cider vinegar and mix everything well.
The plan was to soak for a couple of hours, this ended up getting soaked for 2 days.
For the Cake
Take the flour in a bowl, add the soaked fruits, sugar, melted butter, milk along with thick caramel sauce. Combine all the ingredients gently.
Finally add the baking powder, baking soda.
Grease a bundt cake pan, grease with butter, transfer the batter into it.
Preheat the oven to 170C and bake for 60 minutes.
Notes
The cake was very soft, so maybe I could’ve avoided butter or reduced it.
Else I could’ve baked it at 150C for 1.5 hrs.
The taste was simply too good except it being melt in the mouth types, rather than the typical dry Chrismas Fruitcake you see.
- 1cup All purpose flour
- 3/4cup Sugar
- 2tbsp Caramel Sauce
- 1/4cup Milk
- 2tbsp Buttermelted and unsalted
- 1/2tsp Baking powder
- 1/4tsp Baking Soda
- 1/4cup Black Raisins
- 1/4cup Golden Raisins
- 1/4cup Green Raisins
- 1/4cup Chironji Nuts/Charoli
- 1/4cup Almonds
- 1/4cup Pistas
- 1/4cup Cashews
- 1/2cup Orange Juice
- 1/2cup Sweet Lime Juice
- 1cup Apple Puree
- 1tbsp Apple Cider Vinegar
- Take all the dry fruits and nuts in a bowl.
- Pulse the orange, sweet lime and sieve to remove the fiber. Add to the fruits.
- Pulse the apple to get a puree, add to the soak.
- Finally, add the apple cider vinegar and mix everything well.
- The plan was to soak for a couple of hours, this ended up getting soaked for 2 days.
- Take the flour in a bowl, add the soaked fruits, sugar, melted butter, milk along with thick caramel sauce. Combine all the ingredients gently.
- Finally add the baking powder, baking soda.
- Grease a bundt cake pan, grease with butter, transfer the batter into it.
- Preheat the oven to 170C and bake for 60 minutes.
The cake was very soft, so maybe I could've avoided butter or reduced it. Else I could've baked it at 150C for 1.5 hrs.
The taste was simply too good except it being melt in the mouth types, rather than the typical dry Chrismas Fruitcake you see.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This is part of the Bake-a-thon 2017
The post Eggless Christmas Fruit Cake 6 appeared first on Cooking 4 all Seasons.
