Description:
This Eggless Fruit Cake is a moist, rich, and flavorful treat filled with dried fruits and nuts, perfect for festive occasions or an everyday indulgence. With a delicate blend of warm spices and natural sweetness, it’s a delightful option for those who prefer egg-free baking.
Origin:
Fruit cakes have a long history, dating back to ancient Rome, with variations found across cultures. This eggless version makes the classic dessert more inclusive while maintaining its traditional charm.
Ingredients:
Dry Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (120ml) vegetable oil or melted butter
- 3/4 cup (180ml) milk or orange juice
- 1/2 cup (120ml) yogurt or buttermilk
- 1 teaspoon vanilla extract
Fruits and Nuts:
- 1 cup (150g) mixed dried fruits (raisins, chopped apricots, cranberries, etc.)
- 1/2 cup (75g) chopped nuts (walnuts, almonds, pecans)
- 1/2 cup (100g) brown sugar or granulated sugar
Optional Soaking:
- 1/4 cup (60ml) apple juice, orange juice, or non-alcoholic wine for soaking the dried fruits
Instructions:
1. Prepare the Fruits (Optional):
- Soak the dried fruits in apple juice, orange juice, or non-alcoholic wine for at least 30 minutes or overnight for enhanced flavor.
2. Preheat and Prepare Pan:
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan or round cake tin with parchment paper.
3. Mix the Dry Ingredients:
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
4. Combine the Wet Ingredients:
- In another bowl, whisk together the oil, milk or orange juice, yogurt, vanilla extract, and sugar until smooth.
5. Combine Wet and Dry:
- Gradually add the wet mixture into the dry ingredients. Mix until just combined. Avoid overmixing.
6. Add Fruits and Nuts:
- Fold in the soaked dried fruits and nuts. If the mixture seems too thick, add a tablespoon of milk to loosen it.
7. Bake:
- Pour the batter into the prepared pan. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve.
Tips for Success:
- Ensure all ingredients are at room temperature for a smoother batter.
- Use a combination of your favorite dried fruits and nuts for a personalized touch.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Recommendations:
- Serve with a warm cup of tea or coffee for a cozy treat.
- Add a light glaze or dusting of powdered sugar for presentation.
Nutrition (per slice, approximate for 10 slices):
- Calories: ~210
- Protein: 3g
- Fat: 10g
- Carbohydrates: 30g
- Sugar: 15g
This Eggless Fruit Cake is perfect for celebrations, gifting, or enjoying as a sweet treat that everyone can savor!
