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 Dates Walnut Bundt Cake ~ Step by Step

When you are baking with two or three different recipes in mind, it is always better to bake them as the same time. So when I decide to bake cookies, I check and collect at least three varieties and same goes to the cakes as well. The only problem is, I get so tired and blogged down, that I ultimately give up on presenting the recipes in the best light. So you will see the same table cloth or napkin in posts that follow back to back. 

And any time of the day, the one spot that always works out best is the dining table. So I guess many of you are so familiar with my spot. So unless I happen to get another spot, this would continue for many more. As I was saying, I bake about three different cakes this sunday and everything turned out so well. Amma loved all the three, while Pineapple and the other one was my favorite. Amma liked this Dates cake the best of all three. Hubby dear was licking the pineapple clean.

Deciding on the baking tray was another thing. I finally decided on this bundt tray and I think this batter is best suited for this mold. It really turned out so good.

Eggless Dates Walnut Bundt Cake

Ingredients Needed:

All purpose flour - 1 & 1/4 cup
Dates, seedless puree - 20
Milk - 1/2 cup
Condensed Milk - 1/2 tin
Baking powder - 1 tsp
Cooking Soda - 1/4 tsp
Walnuts - 1 tbsp

How to make the cake

In a pan, boil the milk along with dates. Allow to cool and make a puree.

In a bowl, take the dates puree and beat with condensed milk. Add the flour and finally the baking powder and soda. Mix in the chopped walnuts and pour into a prepared bundt tray.

Bake in a pre heated oven at 185 C for 15 - 17 mins or till a knife comes out clean when inserted.

Dust with icing sugar.

This stays good at room temperature for couple of days.

Serve warm.

Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, 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