The fruit cake is soft, moist and crumbly. the recipe yields about 1 kg of fruit cake. i have used a 8 inch round pan. though you can even use a loaf pan with 8.5 x 4.5 x 2.5 dimensions.
do use dry fruits of your choice, but do not skip on the candied orange peels. these give a lovely bitter note in some bites while savoring this fruit cake.
eggless fruit cake recipe recipe
recipe type: dessert
serves: 1 kg
(measuring cup used, 1 cup = 250 ml)
to be mixed and soaked overnight:
25 grams walnuts, ¼ cup
15 to 20 grams golden raisins, 2 tbsp
20 grams black currants, 2 tbsp
30 grams cashews, ¼ cup
100 grams dates, ½ cup ( i used 7 kimia dates)
25 grams almonds, 2 tbsp
20 grams pistachios, 2 tbsp
25 grams glazed cherries, 8 to 10 glazed cherries
40 to 45 grams candied orange peels
1 cup apple juice
2 cup whole wheat flour/atta, levelled, 240 grams
1 tsp baking soda
½ tsp baking powder
¼ tsp cinnamon powder
¼ tsp nutmeg powder or grated nutmeg
¼ tsp cardamom powder
⅛ tsp clove powder
½ cup sugar, 100 grams
2 tbsp water
1 cup water
⅓ cup olive oil ( can also use sunflower oil)
1.5 tbsp lime or lemon juice or vinegar (apple cider or regular vinegar)
how to make the recipe:
soaking dry fruits:
take all the dry fruits and nuts in a bowl. i just rinse them once or twice and then drain them very well. if you want you can rinse them.
now finely chop all of them and collect in a mixing bowl.
add the apple juice and mix very well.
allow the fruits to soak in the apple juice for a day. keep covered in the fridge.
bring the dry fruits + apple juice mixture to room temperature before you proceed with the recipe.
in a sauce pan, take ½ cup sugar (100 grams) and 2 tbsp water.
mix and stir very well. keep this pan on the stove top on a low flame. i used organic unrefined cane sugar.
bring this sugar solution to a boil on a low flame. you will see the mixture bubbling initially.
continue to cook and do keep on stirring often.
at one point it might look that the sugar is getting crystallized.
continue to cook and stir frequently till you see the color changing to a dark brown. switch off at this point.
remove the pan from the stove top and place it down. immediately add 1 cup water to the caramel. be careful while doing so, as the mixture splutters.
the caramel will harden as soon as you pour the water. keep the saucepan back on the stove top on a low flame. stir often and bring to a gentle simmer till all the hardened caramel is dissolved. do stir often so as to aid in dissolving the caramel.
let this caramel solution cool completely.
once the caramel has cooled down, add ⅓ cup oil. i used olive oil. you can also use sunflower oil or melted butter. if using melted butter than add it when the caramel solution turns warm.
mix the oil with the caramel solution very well.
next add 1.5 tbsp lemon juice or apple cider vinegar. i used lemon juice. you can also use regular white vinegar. mix again very well.
preparing cake batter:
grease a 8 inch round pan very well with oil or butter. also preheat the oven at 180 degrees celsius before 15 mins you bake.
in a seive, take 2 cups whole wheat flour/atta (240 grams), 1 tsp baking soda, ½ tsp baking powder, ¼ tsp cinnamon powder, ¼ tsp nutmeg powder, ⅛ tsp clove powder and ½ tsp cardamom powder (optional).
sift all the dry ingredients.
next add the soaked dry fruits + apple juice mixture to the sifted dry ingredients.
with a spatula just mix lightly.
add the caramel solution.
now fold the flour ingredients with the caramel solution to a smooth batter.
pour the batter in a prepared pan.
gently shake and tap the pan so as to even out the batter.
place the pan in a preheated oven and bake the cake at 180 degrees celsius for 1 hour or 1 hour:15 minutes. the tooth pick should come out clean and dry when inserted in the cake. this cake has to be baked very well. if the top gets browned too much, then cover with an aluminium foil and bake. baking time varies with various brands and models of oven.
you can sift some powdered sugar on top of the cake to hide the cracks on the top. slice and serve the cake. the cake can also be refrigerated. it keeps good for 10 to 12 days in the fridge. sliced the cake in slices and stored the slices in an airtight box.