Recipe Index

Thursday, December 17, 2015

Fruit Cake Recipe Eggless

1 cup oil
2 big apple or 2 1/2 cups (700 gm or 24 oz) shredded
2 1/2 cups unsifted all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoon corn starch
1/2 cup bourbon whisky or fruit juice
1/4 cup honey
1 can condensed milk
1 can evaporated milk
2 1/2 cups raisins
3 cups walnuts (or pecans, almonds or cashew)
1/2 cup chopped candied or crystallized mixed fruits or citron mix
1/2 teaspoon nutmeg powder
1 teaspoon cinnamon powder
1/2 ground cloves powder
Oil or melted butter for greasing pans

Preheat oven to 280 degrees.
1. Blend flour and baking powder, baking soda in flour sifter, after sifting add cinnamon, cloves, nutmeg mix keep aside
2. In a second mixing bowl beat condensed milk and evaporated milk together.
3. In a very large third bowl soak candied mix in fruit juice or whisky for 1/2 hour. Add honey, walnut, raisin mix with wooden spatula. Add the milk mixture and oil to the nut mixture and mix. Lastly add the flour mixture a little at a time and fold into it, DO NOT BEAT FOLD GENTLY until contents are mixed.
4.   Lightly oil inside of 12-cup tube pan.
5.   Pour batter into pan and smooth over top with spatula. Place in the oven. Bake about 3 hours at 280 degrees or until cake is nicely browned on top and a butter knife inserted into the cake comes out clean.

Let stand on a wire rack before unmolding. Use a knife to loosen the edges.