As I told you in my previous Christmas Fruit Cake
, it was like eternal search for an eggless version. Whether it was on Facebook or Twitter or even Buzz, all I was interested in was to search for a version that I can bake this time.
Then I happened to see Monika
talking about Christmas Cakes and I had to ask her if it was eggless. She then pointed me to Nandita
who just blogged about two versions of Christmas cake, one which happens to be eggless. Reading that I realized it had Rum and had to get my share of rum. Everybody were very interested that I was soaking the fruits in Rum and whoever knew of this wanted a piece of cake to taste.
Since I made the other fruit cake first, I left the fruits soaking for 4 days. Finally got around making it on Monday. I baked a full pan, plus two small foil tins to take to office. Then a smaller tin in which I have been soaking it with more rum. Yet to get it tasting for the feel and taste of rum soaked fruit cake.
Fruits used in the cake
Soaked in Rum for 4 days
Loaf tin used for baking, greased and dusted before pouring the batter.
Just out of the oven.
Resting for 10 minutes.
Cutting into bite size pieces.
Baked in small foil tins for carry away/ gifts.
Further soaking in rum for 3 days.
Eggless Butterless Rum Fruit Cake
Adapted from Nandita
Preparation Time - 15- 20 minutes
Baking Time - 30 - 35 minutes at 175 degree C and 25 - 30 at 155 degree C
Resting Time - 15 mins
Recipe for making Eggless Christmas Fruit Cake
To prepare this cake you first got to soak the fruits few days before the actual baking. Normally some have the habit of soaking for weeks together. But I had only 4 days of soaking and it was fine. Else you can follow the cooking in sugar process that I did for the other recipe.
Then you will have to make the caramel ahead of baking, so that it is also ready before starting the baking.
Prepare in advance
Though it is recommended to use 3 cups of mixed dried fruits, I did about a cup and a half. I didn't use the cinnamon powder in the fruit soak. But used it directly.
Fruits to be used
Cashew nuts, Walnuts, Black and Golden raisins, Currants, apricot, tutti fruitti, citrus peels soaked in 1 cup rum.
Chop all the nuts and fruits into small pieces before soaking.
One batch caramel required to make this recipe.
To replace the eggs, I have also used the potatoes as the previous one.
How to make caramel
Take a thick bottomed pan, add 1/2 cup sugar. On a low heat, let it melt. When it starts melting, keep stirring until it turns dark brown in colour. Heat 3/4 cup of water and keep on the side. When the sugar reaches that golden colour, remove from fire and add the hot water carefully. It will start cracking and bursting out. Mix well to get a smooth caramel syrup. Allow it to cool
Prepare the potatoes
Pressure cook 3 medium potatoes to get 1 cup of finely mashed potatoes. Keep it aside.
All purpose flour / Maida - 3 cups
Baking powder 2 tsp
Baking soda ½ tsp
Instant coffee powder 1-2 tsp
Mashed potatoes - 1 cup
Curds / Yogurt - 1 cup (plus keep 1/2 cup yogurt if batter too thick, though I didn't use)
Oil - 1/2 cup
Fine Sugar - 1 cup
Caramel made using 1/2 cup sugar and 3/4 cup water
Cinnamon powder - 1/2 tsp
Cloves powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
vanilla extract - 1 tsp
Method to prepare:
Grease one 8”x 4" long tin and dust with flour. I used three small foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.
Preheat oven at 175 C.
In a large bowl, whisk well the oil, yogurt, mashed potato, sugar, caramel, spices and vanilla.
In another large bowl, sieve the flour, soda, baking powder and instant coffee powder.
To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.
Once the batter is ready, add the soaked fruits and little liquor. Mix well and pour into the greased tin.
Refrigerate the rest of the batter until you use.
Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.
Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.
I served without soaking with rum
To one tin, poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover well with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional)
Let the cake sit overnight before slicing.
The remaining batter refrigerated until use.
Please check the temperature setting in your oven, it can vary. The basic principle being since this is a dense fruit cake made using oil, cooking this for longer time in low temperature gets it done.
The cake was little dense, read it later that it may be because of using oil. Would appreciate how to get that crumbly effect in a caked made with oil
Labels: Cakes, Christmas Cakes, Christmas Recipes, Eggless Baking, Eggless Cakes