This is a ‘no egg no alcohol’ Christmas fruit cake which is delicious and easy to make.
Ingredients
1. Chopped dry fruits (soaked in fruit juice) – 300 gm (Method of ‘soaking of fruits in juice for cakes’ is already given in this blog)
2. Soft butter – 100 gm
3. Condensed milk – ½ cup (150 gm)
4. Maida – 1 cup (130 gm)
5. Baking powder – ½ tsp
6. Baking soda – ¼ tsp
7. Sugar – ½ cup
8. Spice powder – 1 tsp (cinnamon – ½ tsp, nutmeg - ½ tsp)
9. Pineapple essence - 2 drops, orange essence - 2 drops, vanilla essence - 2 drops, plum essence - 2 drops, almond essence - 2 drops
10. Jam – 2 Tbsp (apricot jam or mixed fruit jam or marmalade or pineapple jam)
11. Hot water – 1 cup
Preparation
1. Preheat the oven at 160 degrees celcius.
2. Heat sugar in a pan on medium flame till it turns brown and melts completely.
3. Lower the flame and add hot water, little by little, carefully stirring till it combines well.
4. Stir continuously till it boil and remove the caramel from the flame.
5. Add the dry fruits and jam to the caramel and mix well and keep aside.
6. In another bowl mix maida with baking powder, baking soda and spice powder and keep aside.
7. In a separate bowl mix butter with condensed milk and beat well. Add the maida mix and fold slowly.
8. Add the dry fruit mix and essences and fold well.
9. Grease the baking pan and layer with butter paper and transfer the cake batter. Level it and tap few times to let out the locked air.
10. Bake in the preheated oven at 160 degrees for 30 minutes and reduce to 150 degrees and bake for another 30 minutes or till done.
11. Cool it and store covered in an air tight container for at least two days before cutting.
Tips
1. Always use ingredients at room temperature.
2. Batter should be thick (dropping consistency) otherwise the fruits will settle down at the bottom.
3. If the fruits are not soaked earlier then boil it in the caramel for two minutes and use the same.
4. Not necessary to add all the essences. Add them as per availability.
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