Christmas Cake - Eggless

The texture and flavour of this cake is unbeatable when compared to any other fruit cakes

Christmas Cake - Eggless | Pachakam

Christmas Cake - Eggless

The texture and flavour of this cake is unbeatable when compared to any other fruit cakes

Category : Desserts, Cakes

By Molly Rajan

Published On: 05 Dec 2009

Rating: 3
12 Votes, 0 Reviews
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45 Minutes
Served : 10
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Step 1

Set the oven temperature to 150 C. Grease an 8 inch round cake pan. Line base and sides with nonstick baking paper or greased paper.

Step 2

Place the dried fruits,apricots, butter, brown sugar and water /orange juice in a medium wide saucepan.

Step 3

Bring to the boil and then simmer uncovered for 5 minutes. Switch off the flame and stir in treacle, marmalade and walnuts chopped grated rind of orange and lemon.

Step 4

Cool a little bit longer till the fruit mixture is lukewarm. Add the soda and baking powder. The mixture will fizz, so stir well.

Step 5

Sift the flour, ginger powder and all the mixed spices. Then fold using a metal spoon lightly and evenly into the mixture.

Step 6

Add grape juice and vanilla essence and mix gently.(Do not over mix as it makes the cake heavy and close textured).

Step 7

Spoon the mixture into the prepared cake pan and level the top. Make a small depression in the centre so that the cake rises evenly during baking.

Step 8

Bake in the oven at 150C for 11/2 to 2 hours.
:- The cake is done, when a skewer inserted in the middle comes out clean. The cake begins to shrink away from the side of the pan.

Step 9

Cool completely in the pan.If any steam remains it will cause mould.

Step 10

Turn out the cake and remove the greased paper. Prick the back of the cake with a skewer . Pour over brandy or rum and wrap the cake in aluminium foil or grease proof paper.
:- Allow the cake to mature for a few weeks before using.
:- Egg less Christmas Cake is ready!!!
:- Egg less Christmas Cake keeps well for 2 months!!

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