Introduction
Eggless dry fruit cake is a delightful treat that captures the essence of traditional baking with a twist. Perfect for vegetarians or those avoiding eggs, this cake is rich in flavor and packed with a variety of dried fruits and nuts. Ideal for festive occasions or a cozy tea time, this cake is sure to impress friends and family alike with its moist texture and aromatic spices.
Detailed Ingredients with measures
Flour – 2 cups
Sugar – 1 cup
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
A pinch of salt
Vegetable oil – ½ cup
Buttermilk – 1 cup
Mixed dried fruits (e.g., raisins, apricots, figs) – 1 cup
Chopped nuts (e.g., almonds, walnuts) – ½ cup
Vanilla extract – 1 teaspoon
Ground spices (cinnamon, nutmeg) – 1 teaspoon
Chopped fresh ginger – 1 tablespoon
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Yield: 8-10 servings
Detailed Directions and Instructions
Prepare the Dry Fruits
Chop the assorted dry fruits into small pieces. Mix them in a bowl and set aside.
Soak the Dry Fruits
In a separate bowl, soak the chopped dry fruits in warm water or fruit juice for about 30 minutes. This helps to plump them up and add moisture to the cake.
Preheat the Oven
Preheat your oven to 180°C (350°F). Ensure it is properly heated before placing the cake in.
Prepare the Baking Pan
Grease a cake pan with butter or line it with parchment paper to prevent sticking.
Mix Wet Ingredients
In a large mixing bowl, combine yogurt, sugar, and oil. Whisk them together until the mixture is smooth and creamy.
Add Dry Ingredients
In a separate bowl, sift together flour, baking powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture while stirring continuously.
Add Soaked Dry Fruits
Incorporate the soaked dry fruits into the batter. Mix gently ensuring even distribution throughout the mixture.
Transfer to Baking Pan
Pour the cake batter into the prepared baking pan. Spread it out evenly using a spatula.
Bake the Cake
Place the cake pan in the preheated oven. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely.
Serve
Once cooled, slice the cake and serve. Enjoy your delicious eggless dry fruit cake!
Notes
Dry Fruits
Feel free to use a variety of dry fruits such as raisins, apricots, and nuts based on your preference.
Sweetness Adjustment
Adjust the sugar according to your taste or substitute with a sweetener of your choice.
Storage Recommendations
Store the cake in an airtight container to keep it fresh for several days.
Serving Suggestions
This cake can be enjoyed plain or with a dusting of powdered sugar for added sweetness.
Cook techniques
Measuring Ingredients
Accurate measurement of ingredients is crucial for achieving the right texture and flavor in your eggless dry fruit cake. Use a kitchen scale for dry ingredients and measuring cups for liquids.
Choosing Dry Fruits
Select a mix of dried fruits like raisins, apricots, and almonds to enhance the flavor profile of the cake. Soaking the dried fruits in warm water or alcohol for some time can add moisture and richness.
Mixing the Batter
Gently fold the dry ingredients into the wet ingredients to avoid over-mixing. This technique helps in keeping the cake light and airy.
Baking the Cake
Preheat your oven before baking. This ensures even cooking and proper rising. Use the toothpick test to check for doneness; it should come out clean when inserted into the center of the cake.
Cooling and Serving
Allow the cake to cool in the pan for some time before transferring it to a wire rack. This prevents it from breaking apart. Let it cool completely before slicing for neat portions.
FAQ
Can I replace the dry fruits with fresh fruits?
Fresh fruits contain more moisture and can alter the texture of the cake, so it’s best to stick with dried fruits for this recipe.
How long does this cake last?
When stored in an airtight container, this eggless dry fruit cake can last up to a week at room temperature.
Can I freeze the cake?
Yes, you can freeze the eggless dry fruit cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
What can I use as an egg substitute?
Common egg substitutes include yogurt, buttermilk, or a mixture of ground flaxseed with water.
Is this cake suitable for vegan diets?
To make it vegan, substitute dairy ingredients like milk and butter with plant-based alternatives.
Conclusion
The eggless dry fruit cake is a delightful treat that can be enjoyed on various occasions. Its rich flavor and moist texture make it a perfect dessert for celebrations or a cozy evening at home. Moreover, using dry fruits not only enhances the taste but also adds a nutritious element to your baking. This cake is sure to please both kids and adults alike, making it a versatile addition to your recipe collection.
More recipes suggestions and combination
Fruitcake Muffins
Transform the eggless dry fruit cake into convenient muffins for an easy grab-and-go option. Bake them in muffin tins for individual servings.
Spiced Pumpkin Dry Fruit Cake
Incorporate pureed pumpkin and warm spices like cinnamon and nutmeg to give a seasonal twist to the classic dry fruit cake.
Coconut Dry Fruit Cake
Add shredded coconut to the batter for a tropical flavor and a chewy texture that pairs wonderfully with the dry fruits.
Chocolate Chip Dry Fruit Cake
Mix in some chocolate chips for a rich and indulgent version of the dry fruit cake that will satisfy any chocolate craving.
Vegan Dry Fruit Cake
Replace the butter with coconut oil or a plant-based alternative for a completely vegan version of this delicious cake.
Nutty Dry Fruit Cake
Boost the nutty flavor by adding a variety of nuts like walnuts, almonds, and pecans for a crunchy texture alongside the soft fruits.
