Eggless Christmas Fruit Cake 3 ~ How to make Eggless Fruit Cake

Merry Christmas to all my readers!

I am so glad that I have a perfect eggless Christmas cake to share.

I was supposed to post on the Christmas eve, however as things would always be, I was procrastinating baking this cake. I have been thinking I must bake a fruit cake again this time as I have been doing since couple of years. I was debating whether I should use condensed milk or simply make do with fruits and butter. Since this cake has to be dense, you really don't have to bother about how fluffy the cake raises. I started very late in the morning, along with my regular cooking. So I had completed majority of cooking done, before setting out to make this cake.

Thinking I could make use of my multitasking skill to hilt, I went ahead melting the sugar along with the nuts. As the Tomato Kurma or the Methi Dal was getting done, I had a quick glance at the pan that had sugar and dry fruits mix cooling. To my horror, the sugar simply got struck to the bottom along with the fruits. Well there are certain things you should really give full attention! I decided to melt it along with butter. This recipe is something that I did as I was making it. It's a mix of what I thought could put together. I was elated with Amma said this was the best cake she has tasted till date. What more can I ask!

Christmas Cakes from previous years

• Eggless Fruit Cake 1
• Eggless Butterless Rum Fruit Cake 2 
• Microwave Eggless Chocolate Cake
• Carrot Cake | Eggless Carrot Cake Recipe

 

Christmas Fruit Cake

Ingredients Needed:

Flour - 1 & 1/4 cup
Baking Powder - 1 tsp
Cooking Soda - 1/2 tsp
Brown Sugar - 1/2 cup
Granulated Sugar - 1/2 cup
Orange Juice - 1/2 cup
Warm water - 2 tbsp
Butter - 1/2 cup
Mixed Fruit Jam - 1 tbsp full
Salt a small pinch

Dry Fruits and Nuts


Tutti Fruity - 2 tbsp
Raisins - 2 tbsp
Almonds - 10 nos
Cashew nut - 5 whole
Cranberry - 1 tbsp
Pistachio - 2 tsp

Spice Mix
Cinnamon powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Fennel powder - 1/4 tsp

Melt the brown sugar and granulated sugar over slow flame, add the chopped nuts and dried fruits, cook for 10 mins in simmer. Then add butter and cook for 5 mins.

Shift the flour with baking powder and cooking soda, salt. Add the melted sugar and dry fruit mix. Blend everything together, add the jam and orange juice.

Check the consistency, if it's not of dropping consistency, add the warm water by spoon.

Pre heat the oven at 185 C, pour the batter in a grease cake pan and bake at 185 C for 35 Mins.

Note:

I first baked for 15 mins, increased by 10 mins interval. You can easily bake first for 25 mins, depending on the done ness you can increase. Since this has more moisture, you will end up baking for more mins.

This cake is not your typical dry fruit cake, rather it's rich and crumbly. Since the sugar got caramelized more than expected, it was little bit chewy but that again added to the whole fun.


Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Preeti Deo and Jayasri Ravi

Eggless Pineapple Upside Down Cake ~ Step by Step

There are certain things that you always wonder about, imagining it might have tasted this way or maybe your imagination is playing up. It's always been this way, when it was with baking as those many years back, when I was baking, I always used eggs and never tasted any of it myself. I had to do with the feedback everybody else gave me. Well that's changed now. When I bake, it's always eggless and I don't' care if my cakes are not those spongy or fluffy textured, infact I feel these are much more better than that!

I love Pineapple and we always get the whole fruit, even though cleaning and trimming takes so much efforts. I suddenly remembered that I could bake the Pineapple Upside down cake and I was intent on it. However by the time I went back home, I realized that pineapple was no more there in the fridge. So I again had to wait for this weekend to buy another one and I made sure I took everybody plan. I procrastinated as much as I could. I was simply getting lazy. I had marked down three recipes to be made and all happened to be cakes. Sunday was the only day left out and I couldn't miss out. 

So towards the evening I prepared to make it and trust me, the reactions and feedback were just enough to satisfy the hard work that's involved in chopping a pineapple. I used my regular pound cake measurement and added pineapple juice and chunks. With caramelized sugar on top, this cake was simply irresistible! If this was how it tasted all those years back, I know I have lot to catch up

 

Eggless Pineapple Upside Down Cake

Ingredients Needed:

Pineapple discs - 2
Pinepple Juice - 1//2 cup
Pineapple Chunks - 1/2 cups

For the Sugar Caramelize

Sugar - 2 tsp
Butter -1 tsp
Water - 2 tbsp

In a pan, melt sugar along butter and water, cook till the sugar turns golden brown.

For the Cake

All purpose flour - 1 cup
Baking powder - 1 tsp
Condensed Milk - 1/2 tin
Butter - 100 gms / 2 tbsp
Pineapple Essence - 1 tsp

How to make the cake

Trim the pineapple pieces and place on the bottom. Pour the caramlised sugar over the pineapple pieces.

In another bowl, take the consended milk, add butter and beat well. Slowly add the flour and gently fold in.

Add the pineapple pieces and juice, fold in well along with the essence. Add the baking powder and mix well.

Pour over the pineapple layer and bake in a pre heated oven at 185C for 15 mins and then at 155 C for 10 mins or till a knife comes out clean when inserted.

Notes:

Since the batter has more moisture, this cakes longer time to get baked completely.

Also the cake tends to be soft and not very fluffy, it depends on the tray you use. I almost used a bigger one than required.


Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi

Eggless Marble Cake | How to make Marble Cake Eggless ~ Step by Step

After thinking for a long time and going through my list once too many times, I finally ended up baking a marble cake. I have always wanted to bake a marble cake, only never got around making it. I decided that this Bakeathon was the right time for me to do it. We have a power shutdown for two hours and I wanted to make something before that. My luck it turned out that I needed another two more minutes when the power went off. Finally after the power came back, I baked it again. It finally took almost another 15 mins more baking time for the cake to set.

Maybe because I was baking small serving, I was not able to set up as exactly as how I have seen the marble cake, though my design were fine. Taste wise I was very happy, since it was an eggless, I could taste it myself. I know I have lined up some savory buns and bread. I will have to see if I will end up baking those or resort to easy ones like the cakes and cookies. If I stick to anything chocolate, I have no problem as my kids love it. I am hesitant to only keep feeding them sweet based snacks. Anyway I see that they end up eating chocolates or biscuits, it might as well be what I bake.

Eggless Marble Cake


 

Eggless Marble Cake

Ingredients

All purpose flour - 1 & 1/2 cup
Butter - 3/4 cup
Castor Sugar -1 cup
Milk - 3/4 cup
Vinegar - 3 tsp
Vanilla Essence - few drops
Cocoa powder - 1 tbsp
Baking powder - 1 tsp

How to bake Marble Cake

Pre heat the oven at 185 C

In a bowl, take soft butter and beat butter along with sugar until light and fluffy. Slowly add in the milk and vinegar. Fold in all the flour except 1 tbsp.

Divide batter in half. To one bowl, add 1 tbsp flour and in the other fold in the cocoa powder.

Grease and dust small baking bowls. Place in alternate spoonfuls and pat down

Bake at 180 for 20-25 minutes.

Turn out and cool.

Notes:

If you like you can do an icing with vanilla frosting or with chocolate cream.

These small servings really help much in making quick snack box dishes for your school going kids. With sticking to just one cup of flour you end up making quick cakes and they don't end up staying stale.

When you have to pack snacks everyday for your kid's snack box, having these in mind is a real help.

Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi

Eggless Chocolate Muffins for Birthday Celebration

I made these chocolate muffins a weekend couple of weeks ago. With the summer vacation on for the kids, they have been after me to make them some muffins. Since these ought to be eggless I was again trying out a different proportion improvising on my other muffin recipe. As a replacement for the egg, I was trying to use Olive oil, milk and butter. And also wanted to have that crumbly effect, so make a cake flour.

Having always thought that one can't make cake flour at home, discovering this simple fix was an amazing thing. I should thank Simmi for sharing her knowledge. Now be it a cake or a muffin, it is not done without corn flour being used. When I finally made these Egg less Chocolate muffin, they disappeared so fast. I just remembered to click few pictures. Second batch I dusted it with castor sugar to make it look pretty. I was baking these non stop for three days and hubby dear was complaining that if these take so much of my time, he will as well get it from shop. Athamma replied that those may not taste as good and kids may not like them.

Check out Eggless Chocolate Cupcake with Chocolate Frosting for detailed procedure on how to do with step by step pictures. This is very similar muffins and gets done in a jiffy.

We celebrated Konda's birthday yesterday. She had invited her friends and my colleagues also. We are missing Athamma and twins as they have gone to visit my sil. We decided to make Chole Batura, Jeera Rice with Masoor ki Dal. Everything turned out so well and all had a great time relaxing. I was thinking it was high time I make the birthday cakes myself. So to make up for that, I baked a different one this morning, which I will be posting later.

I remember making Seviyan for her birthday last year. And both my sils were here with their families. We were hoping they will come down this year too but couldn't make. I was especially looking forward as I was planning to make some more breakfast thali. Let me see if I can anyway make it.

Now let's get into the recipe details. FYI: The basic proportion that goes into these muffins are same. You might be wondering why I should be posting almost similar recipes. I know how much it matters as each time the taste and texture differs and I would surely hope these different proportions will help a novice.

Eggless Chocolate Muffins

All purpose Flour / Maida - 1 cup *
Corn flour - 2 tbsp
Olive oil - 2 tsp
Baking powder - 1/4 tsp
Cooking Soda - 1/4
Cocoa powder - 2 tsp
Salt a pinch
Icing sugar - 1 cup
Butter - 2 tsp
Milk - 3/4 cup
Chocolate Chips handful

Method to prepare:

In a measuring cup, add the corn flour, add the flour on top of it. This will get you the cake flour.

Sift all the dry ingredients together in a bowl. Melt the butter and add to the flour. Gently stir in the mixture. The add the olive oil, slowly add milk and gently mix in. Add the Chocolate chip at the end and stir.

You can slowly add the milk to get the mixture little loose.

Pre heat the oven at 185 deg C. Line the muffin tray with liners and scoop a spoonful into each muffin cup. I used a small cup and got about 12 muffins.

Bake at 185 deg C for 15 mins. Check if it's done by using a knife. Allow it to rest. When it's cooling over the rack, dust the top with icing sugar.

Serve little warm as it tastes best!

How To Make Basic Sponge Cake Recipe | Step By Step Recipe

Sponge Cake reminds me of my high school days. Though few years after this period, I stopped eating eggs, I still remember those days I spent beating the eggs for Ammamma, who used to make this cake for us during holidays. We had these wonderful folks for neighbours and I spent some of my best years at their home. Besides being an excellent cook, Ammamma was a jolly good person. She loved cooking for her grandchildren. And I was glad she took me into the fold as well. Since I never could spend that many days at my own grandmom's place, this was my foster grandmom's home.

She used to make those typical Sponge Cake with about 6 eggs, I don't remember how much of flour went into it. But what remains predominate in memory, is the fact she used to ask us to beat the egg along with flour. Our arms used to ache in the end. But she used to say the more you beat it, the better cake you have in hand. In the end of the hurdle we were awarded with huge slices of soft, spongy Sponge cake. Of course it used to disappear right away and we used to wonder why the pain remains!

Coming to this recipe, I am not sure if it's exactly the same proportions used, but it did look similar. And I was remembering those childhood days while baking this cake.

Step by Step Recipe:

Separate the egg white, beat the egg white till it foams. Add Vanilla essence to the liquid

Shift the flour with baking powder and salt and keep it aside.

 Get the butter to room temperature.

Cut into slabs

Using a spatula, beat it in a bowl

Continue beating till the butter turns soft.

Add icing sugar at this stage and continue beating it.

See the way it turns thick at this stage so continue beating it in one direction.

Continue beating till you see this look this way.

At this stage add the egg whites and gently fold in.

Slowly fold in the egg and mix in one direction.

Mix in the flour and gently stir.

Continue doing it with egg and flour

Until you complete both

Grease the baking pan and dust with flour.

Shift the batter into the pan

Pat the batter down, don't use any spoon.

Pre heat the oven at 185 deg C and bake the cake for 30 mins.

Check to see if the knife inserted comes out clean.

Allow it to rest

 once done and the slice into pieces.

Basic Sponge Cake 

Ingredients Needed:

All purpose flour / Maida - 2 cups
Icing Sugar - 2 cups
Butter, unsalted - 1 & 1/2 cups
Baking powder 2 tsps
Egg White - 4
Salt a pinch
Vanilla - few drops

Method to prepare:

Grease a baking pan with butter and dust it with flour, keep it aside.

Shift the flour along with baking powder, and salt in a big bowl, keep aside.

Separate the egg whites and take the egg whites in a bowl. Beat well till it is foamy and having peaks. Add the Vanilla essance and gently mix in.

Get the butter to room temperature and beat well using a spatula until it turns really soft

Then add the icing sugar and continue beating it. Do this till you see the butter turning soft.

At this stage add half of the egg whites. Combine everything well slowly.

Add the shifted flour and gently fold it in one direction. gently fold in the rest of the egg white mixture. Finally add the remaining flour. Gently fold everything together.

Pre-heat the oven at 185 degree C.

Pour the batter into the prepared cake tin.

Bake at 185 Degree C / 365 degrees F for about 30 minutes till cake springs back when touched lightly in the centre.

Invert the pan and let it cool. Remove the cake from the pan once it is cooled.
   
Slice it into small pieces

Serve warm.