Fruit Cake (Egg less)

Fruit Cake (Egg Less)

Ingredients:

6 inch or 9 inch pans work
To Simmer
90 grams of raisins
60 grams mixed dried fruits such as apricots, cranberries, prunes, figs including orange zest
200 ml hot water
To add after simmer
¼ tsp. Salt
1¼ tsp. lemon juice
1 tsp. vinegar
1 tsp. vanilla extract or essence
150 grams brown sugar
80 ml oil or butter
120 ml orange juice
¾ tsp. cinnamon, clove, ginger and nutmeg powder or 1 tsp. spice mix or extract
To fold gently
100 grams of chopped nuts (cashew nuts, walnuts, blanched almonds)
½ tsp. baking soda
220 grams wheat flour/atta or maida/ all-purpose flour

Method:

Mix flour and baking soda evenly or sieve it.
Chop the mixed dried fruits. Rinse them along with raisins to remove preservatives. Drain them completely to a colander. You can skip this step if you are using dried fruits free from preservatives.
Bring 200 ml water to boil, when the water is hot, add the dried fruits and raisins and simmer for 3 to 4 minutes. Off the stove. Set this aside to cool.
While the boiled mixture is still hot, add brown sugar, salt, lemon juice, vinegar, oil and vanilla extract. Stir well and aside to cool completely.
Preheat the oven to 170 Deg C. Add flour little by little and fold in gently. Add the nuts and fold again. Break lumps if you find any.
Pour this to the greased baking pan, bake for 25 minutes or till the skewer inserted in the centre comes out clean.
Cool the cake for 10 to 15 minutes, invert it gently on a wired rack.
Cool it completely before you cut.