Tasty and easy, another fruit cake of Indian origin. My current number one fruit cake recipe.
Eggless Fruit Cake (adapted from here)
Ingredients1/2 cup orange juice
1 1/4 cup dried fruits (sultanas, cranberries, sour cherries and a few chopped dates)
--
zest from 1 orange
1/4 cup powdered sugar
1/3 cup melted butter
1/4 cup milk
1/2-3/4 cup apple sauce or yogurt (original recipe: caramel syrup from 1/4 cup sugar + 1/4 cup water)
1/4 cup chopped nuts
1/4 cup ground almond (or gluten free flour)
3/4 cup gluten free flour blend
1/4 cup powdered sugar
1/3 cup melted butter
1/4 cup milk
1/2-3/4 cup apple sauce or yogurt (original recipe: caramel syrup from 1/4 cup sugar + 1/4 cup water)
1/4 cup chopped nuts
1/4 cup ground almond (or gluten free flour)
3/4 cup gluten free flour blend
1/2 tsp xanthan gum (if not part of gluten flour blend)
1/4 tsp baking soda
1 tsp baking powder
1 tsp mixed spice
1/2 tsp vanilla extract
walnut pieces to decorate the top
Method
1. In a bowl combine orange juice and dried fruits. Soak them while you prepare the other ingredients.
2. Heat the oven to 180C. Grease and line a loaf tin.
3. In another bowl, mix orange zest and powdered sugar with a spatula. Stir in butter, milk and apple sauce.
4. Mix in the dried fruits from Step 1 including soaking liquid, as well as the rest of the dried ingredients (ground almond, flour, xanthan gum, nuts, baking soda/powder, spice/extract). Stir well to combine. Add dash of milk if the batter too thick. The consistency should be like thin yogurt.
5. Pour the batter into the prepared tin and decorate the top with nuts if desired.
6. Bake at 180C for 55 minutes or until it passes the toothpick test.
7. My loaf tin is made with stainless steel. For bakeware of other material, the baking time may be different.
1/4 tsp baking soda
1 tsp baking powder
1 tsp mixed spice
1/2 tsp vanilla extract
walnut pieces to decorate the top
Method
1. In a bowl combine orange juice and dried fruits. Soak them while you prepare the other ingredients.
2. Heat the oven to 180C. Grease and line a loaf tin.
3. In another bowl, mix orange zest and powdered sugar with a spatula. Stir in butter, milk and apple sauce.
4. Mix in the dried fruits from Step 1 including soaking liquid, as well as the rest of the dried ingredients (ground almond, flour, xanthan gum, nuts, baking soda/powder, spice/extract). Stir well to combine. Add dash of milk if the batter too thick. The consistency should be like thin yogurt.
5. Pour the batter into the prepared tin and decorate the top with nuts if desired.
6. Bake at 180C for 55 minutes or until it passes the toothpick test.
7. My loaf tin is made with stainless steel. For bakeware of other material, the baking time may be different.
