Eggless Christmas cake

EGGLESS CHRISTMAS FRUIT CAKE / EGGLESS RUM CAKE

INGREDIENTS

• Maida – 1 ½ cup
• Almond flour / powdered badam – 2 tbsp
• Baking soda – 1 tsp
• Nutmeg pwdr – 1/8 th tsp [generous pinch grated ]
• Clove / laung powdered – 2 nos
• Cinnamon pwdr – ¼ or ½  tsp
• Dry ginger pwdr – ¼ or ½  tsp
• Melted butter – ½ cup [ I have used regular amul butter ]
• Warm milk – 1 cup
• Vinegar or lemon juice – 1 tbsp
• Brown sugar – ½ cup
• Cocoa pwdr – 2 tbsp
• Honey – ¼ cup
• Vanilla essence or mixed fruits essence – 1 tsp [ I used mixed fruit ]
• Mixed dry fruits and nuts chopped either dry or soaked – 1 ½ cup

PREPARATION

1. Grease and dust a 8  inch pan .
2. Add vinegar to 1 cup warm milk , mix well .Cover and keep aside for 10 mins .Buttermilk for cake is ready .
3. Sieve together maida + almond four + baking soda twice and keep aside . Add the fruits and nuts well using a fork .[ if using soaked fruits and nuts ,then squeeze off the excess juice or liqour from it . The dry mixture is ready.
4. Powder the brown sugar

METHOD

Take thepowdered sugar in a mixing bowl .

Add cinnamon pwdr + nutmeg pwdr + clove pwdr + dry ginger pwdr and mix well.

Add cocoa pwdr + essence + melted butter + honey + butter milk .

Whisk or beat the wet mixture well .

Preheat the oven at 160 * C

Now both the wet and dry mixture is ready .

Mix the dry mixture into the wet mixture and mix it using a spatula .

***Remember no beating or whisking after adding the flour .

Don’t over mix the batter .

The batter will not be very thick or of flowing consistency ,it has to be of medium consistency .

Transfer the batter into greased tin and tap it gently twice .

Now bake it at 160 * C for 60 mins .

Check after 40 or 45 mins .[ mine took 60 mins ]

Baking time depends on the size of the baking tin ,wider the tin ,lesser the baking time . Loaf tin takes more time .

Insert a tooth pick in centre and check ,if it comes clean it means it is done.

***If  the cake is browned from top and not cooked from inside then cover with foil and bake .

Once done allow it to cool .

After 30 mins run a knife around the edges of the tin and loosen the cake .Again keep it on a rack to cool .

Now don’t be in a hurry to slice.

Cover the cake in a butter paper or foil and keep aside .Slice it the other day and enjoy .

Resting time is must for the cake so that the spice is well absorbed .Especially if you have used rum soaked fruits. Else you will get a strong kick of the liquour .

***Refer here for more tips on baking .  

https://maryzkitchen.com/cake-recipes/

LIST OF DRY FRUITS AND NUTS –

Refer here for soaking of fruits and nuts in liquor or juice –https://maryzkitchen.com/soaking-of-dry-fruits-and-nuts-for-christmas-cake/

• Apricot
• Cranberry
• Date
• Fig
• Glazed cherry
• Prune
• Raisins
• Sultana
• Black currant
• Raisin
• Almond
• Cashew
• Walnut
• Orange zest
• Brandy

NOTES

• We can try this recipe with unsoaked or soaked dry fruits and nuts.
• For almond flour I have powdered badam and used. It adds to the texture of cake .But if you don’t have badam ,then omit it .
• This amount of flour gave me 25 small slices .
• Honey is must  , it keeps the cake moist .
• You can refrigerate and use the cake
• Instead of different spice pwdrs ,you can use 1 tsp spice pwdr which is available in bake shops.
• If using soaked fruits ,the squeeze off the extra juice .
• Cocoa pwdr adds to the colour of the cake .
• You can try the same recipe for plain cakes omit spice pwdr and dry fruits and nuts .

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