Feb 26, 2007
Eggless Dry Fruit Cake
I haven't been baking cakes and cookies for a while. But ever since I saw delicious, scrumptious cakes on Sowmya's Home Spices and Seema's Recipe Junction, I have been craving for those. I could not resist any further.
I had a cake recipe for the caramel cake popularly called as plum cake in South Indian Bakeries. These cakes do not have any plums in them! but that's they are called! The recipe I had was just a starter for me. It had eggs and loads of sugar and butter. I did my own substitutions
and changed quite a lot of it making it a low sugar and low fat cake. The end results were good. Just loved this cake. The recipe also called for adding 4 tbsp of caramelized sugar which I did not add.
for the cake batter
4 heaping tbsp or 150ml or ½ tin Sweetened Condensed milk or milk maid
¾ cup low fat milk
¼ cup your cooking oil, vegetable or olive oil
1¼ cup maida or all purpose flour
½ baking soda
½ baking powder
pinch of cinnamon, nutmeg & cardamom
½ tsp almond or vanilla essence, optional
No sugar, the sweetness of the sweetened condensed milk is enough.
dry fruits to fill the cake, a handful of each of the following
chopped pitted dates
tuti-fruity - crystallized papaya bits, available in Indian stores
to line the cake tin
1 tsp butter
2 tsp flour
Preheat the oven to 350° F. Prepare the cake tin or a loaf pan, rub butter on all sides and dust it lightly with flour. Shake off and remove the excess flour.
Chop the nuts, dates and mix together with raisins and tuti-fruity. Add a tsp of flour to this and shake well to coat all the dry fruits with flour. Pour on a strainer and shake of the excess flour. This helps them keep suspended in the cake batter without sinking to the bottom. A little trick I learnt from Chef John from Everyday Food on PBS.
In a bowl mix to together all the dry ingredients and set aside. In another bowl whisk together condensed milk, milk and oil. Mix in the prepared dry ingredients. Fold in the dry fruits gently.
Pour into prepared loaf pan or cake tins.
Bake for approx 30 mins till the tester inserted at the center of the cake comes out clean.
Cool off on the wire rack till its completely cool.
I like my cake lean, so I use olive oil. You may use butter, add some extra butter to make the cake moist. Add more sugar if you have sweet tooth. Top it with cool whip. Enjoy as you like.
The original recipe from which I adapted is a QA on Ammas.com. Its the second answer here