Embedded Files
Ingredients
1 cup milk
1½ cups all-purpose flour / maida
1 cup sugar
½ cup cooking oil or melted butter
1 tablespoon lemon juice
½ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon vanilla essence
Cashews — as per choice, roughly chopped
Raisins — as per choice
Mixed nuts — as per choice, roughly chopped
Process
Grease your cake baking tin with a little butter or oil. You can also line the bottom with butter paper.
In a mixing bowl, add the milk and sugar.
Mix well until the sugar dissolves.
Add the cooking oil or melted butter, lemon juice, and vanilla essence. Mix everything well.
In another bowl, sieve together the maida, baking powder, and baking soda.
Gradually add the dry ingredients to the milk mixture.
Gently mix everything together until you get a smooth batter.
Don't overmix the batter. Mix only until there are no visible lumps.
Add the chopped cashews, raisins, and mixed nuts to the batter.
Gently fold them into the batter so they are evenly distributed.
The batter should be smooth and slightly flowing. If it feels too thick, add a little milk.
Pour the batter into the prepared cake tin.
Gently tap the tin a couple of times on the kitchen counter to remove any large air bubbles.
Place the cake tin in the preheated oven at 180°C.
Bake for approximately 30 minutes.
After about 30 minutes, insert a toothpick or knife into the centre of the cake.
If it comes out clean or with just a few moist crumbs, the cake is ready.
Take the cake out and let it cool in the tin for 10 minutes.
Remove the cake from the tin and let it cool completely before cutting.
Voilà! Your homemade eggless dry fruit cake is ready. Enjoy! 🍰🥜
Tip: Toss the raisins and chopped nuts in 1 teaspoon of flour/cornstarch before adding them to the batter. This can help prevent them from all sinking to the bottom while the cake bakes.
Google Sites
Report abuse