Egg-less Fruit cake

 Ingredients

1 1/4 cups Plain flour All purpose flour/ maida

½ cup Butter

¾ cup Sugar used ½ cup unrefined sugar, ¼ cup brown sugar

1 cup Dry fruits mixed

¼ cup Nuts chopped, I used cashews and roasted almonds

¾ cup Orange juice

3 tbsp Plain yogurt / Curd

½ tsp Baking powder

¼ tsp Baking soda

1 tsp Orange zest

½ tsp Cinnamon pdr

¼ tsp Cloves pdr

⅛ tsp Nutmeg powder

¼ tsp Salt 

 

Instructions

Soak dry fruits in orange juice overnight. I left in outside at room temperature.

Before making the cake next day, drain the juice completely, reserve 3 tablespoon for later (or can use fresh orange juice too). Add ¼ cup flour to the fruit and coat it well.

Add chopped nuts to it and keep aside. In a mixing bowl, add remaining 1 cup flour, cinnamon, clove, nutmeg, baking soda, baking powder, salt.

Mix well with whisk. Sieve it to ensure even mixing, keep aside.

In another bowl, beat butter smoothly. Add sugar and beat until creamy.

Add yogurt, orange juice and beat well until creamy.

Add sieved flour little by little at a time (in 3-4 parts) and fold (mix with spatula gently) it until mixed.

Lastly add dry fruits and nuts with orange zest.

Fold it to mix. Pour in a greased, dusted pan.

Bake in oven preheated at 180 deg C, for 40 –45 mins or until toothpick inserted in the middle comes out clean. After 10 mins, invert over wire rack to cool.

 

Notes

You can bake with fully brown sugar too.

Preheat and baking temperature @ 180 deg C.

I have used a butter paper at the bottom of the pan.

If the top part of the cake gets brown too fast, cover it with a butter paper while baking.

You can use nuts of your choice, like walnuts, pistachios etc.

Make sure to use fresh, good quality baking powder, baking soda.

 

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