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.
