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Eggless Mixed Fruit Cake

Samina.Tapia's picture
This fruit cake invites a variety of dried and fresh fruits. The mix of fruits has worked so well that you do not miss the eggs at all in the cake!
Ingredients
  Flour 1 Pound
  Salt 1 Pinch
  Butter 6 Ounce, cut into cubes
  Castor sugar 8 Ounce
  Currants 8 Ounce
  Seedless raisins 4 Ounce
  Mixed peel 4 Ounce, chopped
  Sultanas 6 Ounce
  Glace cherries 3 Ounce, quartered
  Soda bicarbonate 2 Teaspoon (Leveled)
  Milk 1⁄2 Pint
  Vinegar 3 Tablespoon
Directions

GETTING READY
1. Grease an 8-inch round or square cake tin with oil and line the bottom with greaseproof paper.
2. Preheat the oven to 350° F

MAKING
3. In a large mixing bowl, sift together flour and salt.
4. Add butter cubes and rub into the flour mixture with your fingertips, so that the mixture resembles crumbs.
5. Stir in the sugar and fruits and peel.
6. Dissolve the soda in the milk then stir in the vinegar.
7. Gradually add the liquid to the dry ingredients, mixing quickly and lightly, only enough to moisten.
8. Turn the mixture into the prepared pan and spread evenly with a spatula.
9. Bake in preheated oven for about 2 hours, reducing the temperature to 300 degree F after 1 hour of baking.
10. Bake until a skewer comes out clean and cake is well browned.
11. Remove and let the cake cool in the pan before inverting it onto a wire rack.

SERVING
12. Slice and serve the cake warm or cold, for breakfast or as a teatime snack. You can use this sponge as a base for desserts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Snack, Fruit Dessert
Taste: 
Sweet
Feel: 
Rich
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
8

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