1 Jan 2017

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS ( ALCOHOL FREE)

Hello everyone

This post was supposed to be posted on Christmas Eve but due to lack of time, i couldn't make it. But i think late is better than never, so posting it now on New Year. Cakes are alltime  favorite for all occasions. I went  through lots and lots of  recipes then came up with mine this recipe. It is so moist and nice juicy flavoured nutty cake that no one can say no to it. Best part of it is that it's eggless and alcohol free too, so anyone can enjoy it without any tension. Hint of orange and tangyness of cranberries and plum made it much more appealing to your taste buds. Try this once and i bet you will become fan of its flavours for lifelong.
stepwise recipe is given below. do try and share your experience with me.

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS




Time: 1:30 hrs
Serves: 12-14

Ingredients

For soaking

1/2 cup golden raisins
1/2 cup black raisins
3/4 cup chopped nuts ( almonds, cashew, walnuts etc)
1/4 cup tutti fruity
1/4 cup prunes, chopped
1/4 cup dates, chopped
1 cup fresh plums, chopped
1/2 cup dried cranberries
300 ml orange juice

For cake

2 1/2 cup all purpose flour / chapatti flour
1 tsp baking powder
1/4 tsp salt
2 tsp all spice powder ( or 1 tsp cinnamon powder+1/4 tsp nutmeg powder+ 1/4 tsp clove powder+1/2 tsp green cardamom powder)
1/2 cup milk ( as per need)
1/2 cup tightly packed grated jagery / brown sugar
1/2 cup granulated sugar
1 cup oil
1/2 cup thick yougurt, beaten
1 tsp baking soda
Zest of two oranges
1 tsp vanilla essence



Method:

First of all soak all ingredients given under soaking section , for 20-24 hrs in refrigerator.
Mix in between to ensure all dryfruits get evenly soaked.




* Keep it out 2-3 hrs before baking, to make it to room temp.

Take a 9 or 10 inch pan or two 8 inch pans and grease it properly followed by dusting with flour.
Preheat your oven at 180°C. ( I made two 8 inch cakes, which took exactly 45 mins to bake )

Shift flour, baking powder, salt and all spice powder 2-3 times to mix all well.




Add baking soda in beaten yougurt and give a quick stir. Keep it for 5-7 mins, till it become nice frothy.




Take jaggery/brown sugar, sugar and half the
milk in big bowl and mix till sugar dissolve.



Now add vanilla essence and oil to it and mix well.



Add orange zest and soaked dryfruits in flour mixture and mix well.




Now pour milk mixture in flour and fold .


Finally add frothy yougurt and again fold. Add remaining milk, as per need ( if batter is too thick), to get slightly thick batter than regular cake batters.




Immediately pour the batter in prepared cake pan and bake at 180°C for 1 - 1;30 hr or untill skewer inserted in it comes out clean.


If the cake gets brown soon then cover it with aluminum foil and bake till done.




* Baking time may vary oven to oven, so keep an eye on your cake after 45 mins. Bigger cake will definitely take more time to bake.

* You can use any dryfruits or nuts of your choice and availability.

Now let it rest in baking pan for 10 mins then invert on a wire rack to cool down completly before slicing.



You can enjoy it as it is or pour some ganache to enhance its beauty. I used orange chocolate ganache and topped it with ganache dipped strawberries. Use your imagination and decorate your yummy beauty.




* Instead of jaggery you can use brown sugar.



You can store this cake at room temperature for 2-3 days and in refrigerator for 7-10 days. It's best for kids tiffin, get together, picnic or celebration too.



So bake this super yum rich cake and don't forget to share your experience with me.
Your valuable comments and suggestions meant a lot to me.

Happy cooking....

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