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Main Course

Christmas Cake - Eggless

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

Ingredientsfor 10 servings

12 Oz Self raising flour 360 gm, Maida
4 Oz Butter 120 g, softened
8 Oz Soft Brown Sugar 225 g
3/4 cup Water/orange juice 175 ml
1 tsp Soda bi carbonate 5 ml
1/2 tsp Baking powder 2 ml
21/2 cup Mixed dried fruits raisins,sultanas, currants, cherries,dried peel, ginger
4oz Apricots 115gm)(chopped, ready to eat
1/2 cup Walnuts — chopped
1 tsp Mixed spice — ground
1 tsp Cinnamon powder (Karugapatta)
1/2 tsp Clove powder (Grambu)
1/2 tsp Nutmeg — grated
1 tsp Vanilla essence
1/2 cup Black Grape juice 125 ml
2 tbsp Orange marmalade
2 tbsp Black treacle
2 tbsp Ginger powder — optional
1 nos Orange rind — grated
1 nos Lemon rind — grated
4 tbsp Brandy/rum

Preparation

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. Turn off the heat 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 give it a good stir.
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!

Tip

Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.

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Ingredientsfor 10 servings

12 Oz Self raising flour 360 gm, Maida

4 Oz Butter 120 g, softened

8 Oz Soft Brown Sugar 225 g

3/4 cup Water/orange juice 175 ml

1 tsp Soda bi carbonate 5 ml

1/2 tsp Baking powder 2 ml

21/2 cup Mixed dried fruits raisins,sultanas, currants, cherries,dried peel, ginger

4oz Apricots 115gm)(chopped, ready to eat

1/2 cup Walnuts — chopped

1 tsp Mixed spice — ground

1 tsp Cinnamon powder (Karugapatta)

1/2 tsp Clove powder (Grambu)

1/2 tsp Nutmeg — grated

1 tsp Vanilla essence

1/2 cup Black Grape juice 125 ml

2 tbsp Orange marmalade

2 tbsp Black treacle

2 tbsp Ginger powder — optional

1 nos Orange rind — grated

1 nos Lemon rind — grated

4 tbsp Brandy/rum

Preparation

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. Turn off the heat 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 give it a good stir.

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!