Eggless Fruit Cake

Eggless Fruit Cake

Because of the nut allergies in the family I only used dry fruits and no Nuts...and because of that the cake was very moist but very tasty. Also I have not been very successful with making Caramel..I remember Bhavani making it for Bread Pudding with such ease..For now I substitute 4-5 tsps of Caramel Spread. The cake is super easy to make once you have all the ingredients in place...I plan on making it for a party this weekend and will post the pics...Enjoy

EGGLESS FRUIT CAKE

Ingredients:
1 cup(125 gms) all purpose flour
1/2 cup(100gms) + 1/4 cup(50gms) sugar
7 tbl spn(100gms) butter
1 tsp All Spice
3/4 cup fresh orange juice
1 tea spn vanilla extract
1/2 tea spn baking powder
1 tea spn baking soda
2 tbl spns orange marmalade (any mixed fruit jam can be used)
1/4 tea spn salt
Dry fruits -

1/3 cup(50gms) raisins
1/4 cup(50gms) chopped prunes
1/2 cup(50gms) chopped pecans
1/2 cup(50gms) chopped cashews
1/2 cup(100gm) tutti frutti

WHAT I USED:

1 3/4 Cup Sunmaid Raisin and Cherries mix + Sunmaid Mangoes,Pineapples,Papaya+ Candied Orange Peel

Method:
Preheat the oven at 350F for about 10mins.
Take all the dry fruits in a bowl. Melt the butter and add it to the fruits. Mix.
Heat 1/2 cup sugar with 1tbl spn water in a thick bottomed pan till it becomes dark brown in color (caramel. If you burn this, the cake become bitter, so be careful).

Add this to the fruits and mix. When it is cooled a bit, add orange marmalade, orange juice, 1/4 cup sugar and salt, spice mixture, vanilla.

Sieve together flour, baking powder and soda.
Add these dry ingredients to the fruit mixture a little at a time, mixing with a spoon.

Grease a baking dish and pour the batter into it. Bake it at 350F for about 25-30mins or till a knife inserted in the center comes out clean.

Wait till it cools down to room temperature and then cut it. (I tried to cut it before it cooled, so it crumbled).

PS: This cake is very dense due to amount of dry fruits used in it.