Eggless Kerala Christmas Fruit Cake

Ingrédients

• 1 1/4 cups All Purpose Flour
• 1/2 tsp Soda Bicarbonate
• 1/2 tsp Baking Powder
• 1 cup Brown Sugar (I used light brown sugar)
• 85 gms Butter (softened)
• 1/2 cup Whisked yogurt (room temp)
• 1/4 cup Hot Milk
• 1/2 tsp Vanilla Essence
• 1 3/4 cups Mixed Dry Fruits
• 1 cup Apple Juice
• For spice powder
• 1 Cloves
• 2 Cardamom
• a small piece Cinnamon

Préparation

1. 1

   Soaking of Fruits

2. 2

   Soak the fruits overnight in Apple juice. I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn’t chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it.

3. 3

   For the cake

4. 4

   Preheat the oven @ 180 C, 10 minutes before baking.

5. 5

   Just before making the cake, drain the fruits and keep aside. Grind together cloves, cinnamon and cardamom with a tsp of sugar and keep aside.

6. 6

   Sift together all purpose flour, baking powder & soda bicarbonate. Using a manual whisk combine softened butter and brown sugar till light & fluffy. Add hot milk, yogurt & vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour. Fold in the sifted flour in two batches.

7. 7

   Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits and spice powder.

8. 8

   Grease and line a cake tin (refer notes) with parchment / baking paper. Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean. The timing can vary from 25-45 mins, depending on the size of the tin used (refer notes).

9. 9

   Cool the cake completely before slicing. You can store the cake in an airtight container @ room temp for 3-4 days. If you are living in a very hot or humid place, you may refrigerate the cake after 2 days.