Eggless Christmas Fruit Cake

Ingredients:   


1 1/2 cups All purpose flour also known as Maida
1 cup Sugar, use fine sugar
1/2 cup Oil like Sunflower or Canola oil
1 1/4 tsp Baking powder
1/2 tsp Baking Soda
a pinch of Salt
2 tsp Vanilla essence
1 cup Curd,beaten @ room temp.

Oil to grease the baking tin
Parchment paper to line the baking tin
Milk to brush the top

Optional ingredients:

1/2 cup Tutti frutti 
2 tbsp. Raisins
1/4 cup Cashews or any nuts of ur choice

Instructions:

  • Grease the baking tin with 1/2 tsp. of oil all over and line the tin with parchment paper. Preheat the oven to 180 deg C for 12 minutes. 
  • Add the curd in a wide bowl and add the baking powder and the baking soda. Slightly mix them evenly using a whisk. Keep aside for 3 to 5 minutes. By then, u see they develop lots of small bubbles and they become frothy.
  • Now if u look at the batter it will be in dropping consistency. Transfer the cake batter to the prepared baking tin. Bake for 30 to 40 mins or until a skewer comes clean. Take the baking tin out just before 5 minutes near the end and brush the top of the cake with milk. Put it back inside the oven and cook until it is completely baked. My oven exactly took 40 minutes to bake, but ovens vary. So you better keep an eye after it 30 minutes. Adjust the time accordingly.
  • Cool the cake without disturbing for the first 5 minutes after taking out from the oven. Let it be in the baking tin for 5 minutes. Later turn the cake on the wire rack and let it cool for few more minutes. next remove the parchment paper one by one, it should come out just like that. Now again let the cake cool completely, it might take anywhere from 30 minutes to 1 hour depending on the climate. Slice and Njoy.

Notes:
  • Here I get only big sized crystals of granulated sugar so I grind it in the mixer to make it fine. I suggest to use fine sugar as we don't want to beat vigorously until it melts thoroughly.
  • Also 3/4 cup of sugar is more than enough for this measurement but the original recipe calls for 1 cup. Here I've used only 3/4 cup of powdered sugar.
  • U may also skip the fruits, nuts and make it a simple sponge cake.
  • U can bake this recipe on a round baking tin as well.
  • Always keep an eye when the baking cycle nears the ending time.
Taken from : www.kitchensecretsandsnippets.com

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