Eggless Whole Wheat Christmas Cake Without Oven

📝 Ingredients

• Wheat Flour - 275 gm
• Baking Powder - 1 1/2 tsp
• Baking Soda - 1 tsp+1/4 tsp
• Dry Figs - 100 gm
• Dry Dates - 100 gm
• Golden Raisins - 50 gm
• Black Raisins - 50 gm
• Almonds - 100 gm
• Pistachio - 100 gm
• Cashew - 100 gm
• Honey - 1 tbs
• Butter - 200 gm
• Dark Brown Sugar - 200 gm
• Water - 200 ml
• Curd/ Yogurt - 60 ml
• Vanilla - 1 1/2 tsp
• Mashed Potato - 225 gm
• Peeled Almonds - For Decoration
• Ingredients For Half Recipe:
• Wheat Flour - 135 gm
• Baking Powder - 3/4 tsp
• Baking Soda - 1/2 tsp+1/8 tsp
• Dry Figs - 50 gm
• Dry Dates - 50 gm
• Golden Raisins - 25 gm
• Black Raisins - 25 gm
• Almonds - 50 gm
• Pistachios - 50 gm
• Cashew - 50 gm
• Honey - 1/2 tbs
• Butter - 100 gm
• Dark Brown Sugar - 100 gm
• Water - 100 ml
• Curd/ Yogurt - 30 ml
• Vanilla- 1 tsp
• Mashed Potato - 110 gm
• Milk - 200 ml
• Peeled Almonds - For Decoration

👨‍🍳 Instructions

1. 1Place a heavy bottomed pan with lid or a pressure cooker without the whistle and gasket on low flame. Let it heat for 20 minutes.
2. 2If baking in oven, then preheat oven to 180°C.
3. 3By the time we can prepare the batter.
4. 4Grease two 8" round tins or three 6" round tins. Place a butter paper in the base.
5. 5Apply butter and dust with flour.
6. 6Whisk together wheat flour, baking powder and 1/4 tsp of baking soda.
7. 7In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and raisins.
8. 8Keep flame on low until the butter and sugar dissolves.
9. 9Bring flame to high and bring the mixture to boil.
10. 10Switch flame to low and let it boil for 20 minutes.
11. 11Remove it from flame. Allow the mixture to cool.
12. 12Pressure cook potato and peel skin.
13. 13Mash it roughly and pass it through a metal sieve. This is to ensure that there are no lumps in the potato.
14. 14Add the potato, vanilla and yogurt to the cool butter sugar mixture and use a hand mixer to blend well.
15. 15Add in finely chopped nuts and mix well.
16. 16Add the flour mixture and milk and combine.
17. 17Transfer the batter into the prepared tins and decorate with almonds.
18. 18Cover the batter with a foil and bake for 60 minutes. Remove the foil and bake for another 45-60 minutes in the preheated oven or in the pan or pressure cooker.
19. 19Allow the cake to cool in the tin over wire rack.
20. 20Remove the cake from tin and remove the butter paper.
21. 21Wrap the cakes in cling film and allow the cakes to mature over night.