Egg-less Fruit Cake Recipe:
This fruit cake recipe is made without alcohol. It is made with fresh apple juice(or you can make with fresh orange juice too). Soak the dry fruits in either of the juice overnight in the fridge. With orange juice, you need not worry as the cake does not become bitter.
We have used organic apple juice and 100% whole wheat flour in the recipe. So this is a healthy bake. The amount of sugar and oil added is also limited. The sweetness of the dates, golden raisins and black currants used in the recipe, compensates for less sugar being added.
Preparing the caramel is not difficult, so don’t worry on that. Just cook sugar + water on a low flame and keep on stirring often.
The fruit cake is soft, moist and crumbly. The recipe yields about 1 kg of fruit cake.
You can 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.
- 25 Grams Walnuts
- 15 Grams Golden Raisins
- 20 Grams Black currants
- 30 Grams Cashews
- 100 Grams Dates
- 25 Grams Almonds
- 20 Grams Pistachios
- 25 Grams Glazed cherries
- 40 Grams Candied Orange Peels
- 1 Cup Apple Juice
- 2 Cup Whole wheat flour Levelled
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Cinnamon Powder
- 1/4 Teaspoon Nutmeg Powder
- 1/4 Teaspoon Cardamom Powder
- 1/8 Teaspoon Clove Powder
- 1/3 Cup Ekin Olive Oil
- 1.5 Tablespoon Lime or Lemon Juice Vinegar can also be used.
- Take all the dry fruits and nuts in a bowl. Rinse them once or twice and then drain them very well.
- 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 and apple juice mixture to room temperature before you proceed with the recipe.
- In a sauce pan, take 1/2 cup sugar (100 grams) and 2 tablespoon water.
- Mix and stir very well. Keep this pan on the stove top on a low flame. You can also use organic refined cane sugar.
- Bring the 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 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. 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 cool down, add 1/3 cup olive oil.
- Mix the oil with the caramel solution very well.
- Next add 1.5 tablespoon lemon juice or apple cider vinegar. I used lemon juice. You can also use regular white vinegar. Mix again very well.
- Grease a 8 inch round pan very well with oil or butter. Also preheat the oven at 180 degree Celsius before 15 minutes you bake.
- In a sieve, take 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon cinnamon powder, 1/4 teaspoon nutmeg powder, 1/8 teaspoon clove powder and 1/2 teaspoon cardamom powder(optional).
- Sift all the dry ingredients.
- Next add the soaked dry fruits and 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: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 get 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. Slice the cake in parts and store the slices in an airtight box.
