An eggless Christmas fruit cake recipe for your strictly vegetarian guests. The cake is rich with delicious dried fruits and nuts with hints of caramel and winter spices like cinnamon and nutmeg. Instead of eggs, club soda and baking powder is used for a perfectly risen cake.
400gmssweetened condensed milk
200gmsall-purpose flour , (+ 1 tbsp for dusting the cake tin)
150gmschopped mixed dried fruits, (raisins, dried cherries, and dried figs)
100gmschopped mixed nuts, (cashew nuts, almonds, walnuts and pistachios)
Measure out all ingredients and keep them handy
Sift together the all-purpose flour, baking powder, soda bicarbonate, cinnamon and nutmeg 2-3 times. Keep aside.
Line the bottom of an 8” round cake tin with butter paper. Grease the tin with ½ tsp butter. Dust a fine layer of flour.
Preheat the oven at 180º C.
Heat sugar in a pan till it melts. Add warm water (slowly from the side) to make caramel syrup and keep aside. (Be careful while adding warm water as it will sputter.)
Mix in 1 tablespoon maida to the chopped fruit to coat the fruit with flour and keep aside.
Soften butter in a mixing bowl. Beat in condensed milk.
Fold in the sifted flour with the condensed milk-butter mixture, alternating with club soda and caramel syrup till all are over.
Add the chopped nuts and dried fruits. Fold into the mix.
Pour the batter into the greased cake tin and bake for an hour at 180° C or till the cake is done. (Prick with the tooth pick in the centre of the cake. If it comes out clean the cake is ready).
Remove from the oven and keep aside to cool. Loosen the sides of the cake, using a knife if necessary. Turnout over a plate and serve warm.