Eggless Fruit and Nut Cake Recipe

Eggless Fruit and Nut Cake Recipe

Eggless fruit and nuts cake is very pleasing in taste and is liked by almost everyone. The sweet nutty taste gives an extra flavor to the delicious cake. You can serve it on special occasions like birthdays and anniversaries. A bite of this yummy cake will keep you energized for the whole of winter season.

Here is an easy step by step recipe with pictures to make Eggless fruit and nut cake. Do make this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Enjoy

Directions

Getting ready:

Chop the walnuts, almonds and cashews into small chunks. Place them in separate bowls.

Eggless fruit and nut cake

Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.

Eggless fruit and nut cakeMaking:

Take a big mixing bowl and place a sieve over it. Put refined flour, baking powder and baking soda on the sieve and strain the mixture twice so that it mixes well. Keep it aside.

Eggless fruit and nut cake

Now take melted butter in a big bowl and add powdered sugar and condensed milk into it. Stir to mix everything really well until the mixture turns fluffy. Add some milk as well and mix it thoroughly.

Eggless fruit and nut cake

After that, add refined flour mixture into it followed by the remaining milk. Gently mix everything together. Don’t whisk the batter.

Eggless fruit and nut cake

Now add chopped cashews, chopped walnuts, raisins, chopped almonds and tutti fruiti into the batter. Mix all the ingredients really well. Batter for making cake is now ready.

Eggless fruit and nut cake

Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter.

Eggless fruit and nut cake

Preheat the microwave at 180 degree centigrade on convection mode. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade on convection mode. Check later.

Eggless fruit and nut cake

After 25 minutes, take out the tray. It hasn’t cooked yet. Place it back into the microwave and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. Cake is sticking on the knife. Cake is still uncooked from inside. Place it back inside the microwave and bake it for another for 10 minutes. After 10 minutes, take the cake out. Cake has turned golden brown from top. Insert a knife into the cake. This time it came out clean, the cake is baked aptly. Cake is now baked through. It took 45 minutes to bake the cake. Allow it cool down completely.

Eggless fruit and nut cake

When cake cools down slightly, rotate a knife around the edges of the cake then place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake. Cake is ready to serve.

Eggless fruit and nut cakeServing:

Cut a wedge of this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for about 1 month. Enjoy!

Suggestions

  • Baking time varies from microwave to microwave. So, firstly bake the cake for 25 minutes and then keep baking it for few minutes while checking in-between until the cake turns golden brown from top and baked through aptly.

Eggless Fruit and Nut Cake Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1.5 cup
  • Powdered sugar - ¾ cup
  • Butter - ¾ cup
  • Milk - ¾ cup
  • Cashews - ½ cup
  • Walnuts - ½ cup
  • Raisins - ½ cup
  • Almonds - ½ cup
  • Baking soda - ½ tsp
  • Baking powder – 1 tsp
  • Tutti fruitti - ½ cup
  • Condensed milk - ½ cup
Instructions
  1. Chop the walnuts, almonds and cashews into small chunks. Place them in separate bowls.
  2. Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.
  3. Take a big mixing bowl and place a sieve over it. Put refined flour, baking powder and baking soda on the sieve and strain the mixture twice so that it mixes well. Keep it aside.
  4. Now take melted butter in a big bowl and add powdered sugar and condensed milk into it. Stir to mix everything really well until the mixture turns fluffy. Add some milk as well and mix it thoroughly.
  5. After that, add refined flour mixture into it followed by the remaining milk. Gently mix everything together. Don't whisk the batter.
  6. Now add chopped cashews, chopped walnuts, raisins, chopped almonds and tutti fruiti into the batter. Mix all the ingredients really well. Batter for making cake is now ready.
  7. Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter.
  8. Preheat the microwave at 180 degree centigrade on convection mode. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade on convection mode. Check later.
  9. After 25 minutes, take out the tray. It hasn't cooked yet. Place it back into the microwave and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. Cake is sticking on the knife. Cake is still uncooked from inside. Place it back inside the microwave and bake it for another for 10 minutes. After 10 minutes, take the cake out. Cake has turned golden brown from top. Insert a knife into the cake. This time it came out clean, the cake is baked aptly. Cake is now baked through. It took 45 minutes to bake the cake. Allow it cool down completely.
  10. When cake cools down slightly, rotate a knife around the edges of the cake then place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake. Cake is ready to serve.
  11. Cut a wedge of this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for about 1 month. Enjoy!

 

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