Eggless Fruit and Nut Cake

I’ve been quite excited off late.Yes,this season does that to you.Even though I am a Hindu and as such we don’t celebrate Xmas,the festival spirit is too hard to ignore.Back home,in Kerala,Christmas stars started to light up as early as late November and during childhood,I used to pester amma to get one for myself too.And who can forget the cakes,Fruit cakes or Plum cakes as it is known in Kerala pouring in by December 2nd or 3rd week.The bakery opposite our home was loaded with cakes,all their shelves and storage spaces were crammed with cakes.We used to gift cakes too-as they say,some festivals are celebrated for the joy it spreads,irrespective of caste or religion.

Though I was not so fond of Fruit cakes..the white icing on top and the pretty flowers on it used to excite me more,I have grown to like the cake more now.I love the strong flavor of the rum soaked fruits and the deep dark colour of the caramel.I tried making my own version last year following Mishmash’s recipe.I was surprised myself knowing that the taste of the Plum cake can be recreated after all.

As going through quite a number of recipes for Fruit Cakes this year,I came across this marvelous recipe at Anushruti’s blog-Divine Taste.I had tried my Birthday cake from her blog and loved it.I made this one for my amma who hasn’t tasted a Fruit cake till date as it contains eggs.I knew she would love it and she did.She shared a few pieces with her friends/neighbours and kept aside a major chunk so that she could relish it.Thank you Anushruti!!

Eggless Fruit and Nut Cake
Recipe source – Anushruti of Divine Taste

Ingredients

Plain Flour – 300 gms

Baking powder – 2 tsp

Baking soda – 1 tsp

Oil – 150 ml

Water – 200 ml

Dates– 100 gms (pitted and chopped)

Raisins or Sultanas – 150 gms,I added Apricots and Figs too

Mixed Nuts -100 gms(cashewnuts, almonds, walnuts)

Jaggery – 150 gms(or substitute with dark muscovado sugar)-I used Light Brown sugar

Sugar – 150 gms

Fruit jam – 3 tsp(preferably without added sugar)

Mixed spice powder – 2 tsp

Grated rind of 1 lime

Method

Grease and line the bottom of an 8” square or 9” round cake tin with greaseproof paper/baking parchment/butter paper.
Sift together flour,baking powder and baking soda to make the mixture uniform.
Heat the oil in a pan and add the fruits and nuts.
Stir in the jaggery/brown sugar,sugar, jam and 100 ml water.
Heat on a low flame until the sugar and jaggery/brown sugar melt, stirring all the while.
Don’t overcook the mixture. Allow to cool and add the remaining 100 ml water, rind and spice powder.. Mix in the sifted flour mixture and beat with a spoon or a wire whisk until there are no lumps.
Transfer the contents to the greased and lined tin and bake in a preheated oven at 150 degree centigrade for 1 hour or until a skewer comes out clean.

Sending this across to Priyanka @ Asankhana who is hosting a Christmas event - Its time to Jingle again...