Eggless Fruit Cake

Eggless Fruit Cake
No Liquor No eggs…yet super moist and totally irresistible. Hands down the best tasting (and best looking) fruit cake recipe I’ve ever made!
Recipe Courtesy: Merry Boosters

All-purpose flour 225g
Yogurt (at room temperature)  240ml
Brown sugar 170g
Softened Butter 150g
Salt 1/4 tsp
Ground cinnamon 1/2 tsp
Ground nutmeg 1/4 tsp
Baking soda 1tsp
Vanilla extract 1/2 tsp
Dried fruits and nuts 350g
(Mix of Raisins, Cranberries, Cherries, Walnuts, Dries plums, apricots, dates etc)
Candied ginger 1 tbsp
orange zest :1tsp
Lemon zest 1 tsp
Preheat your oven at 350 degree F.
In a mixing bowl, mix all the dry ingredients. together to make sure everything is evenly distributed in the flour. Then add the dried fruits and nuts and mix, keep aside.

In another bowl, cream softened butter and brown sugar. Add vanilla extract and the yoghurt and mix nicely using a hand mixer. Now add in the dry ingredients, orange zest and lemon zest and mix. Pour into a greased loaf pan and smooth the top with a spatula.

Bake in the 350F preheated oven for about 60-70 min until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Cover  the top of the baking pan with an aluminum foil in the last 10 min of baking to prevent any over browning. Cool on wire rack for 10 minutes before inverting into serving plate…it slides easily onto the plate.

For the orange citrus glaze:
Heat 1/2 cup orange juice along with it’s zest and 1/4 cup sugar on high heat till it reduces by a 1/3. Mix 1 tsp cornstarch with 2 tsp cold water and add into the sauce. Cook till it thickens slightly and accquires a shiny glaze about 2 min. Add a squeeze of lime. Brush the warm glaze on the top and sides of the cake.
This cake should be sliced and served the next day.

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