My mom loves baking cakes and she passed on all her tried and tested cake recipes to me. Thanksgiving and Christmas is a great season to start baking cakes and cookies. I am starting the season of cake recipes with a simple eggless fruit cake.
1 day to soak the fruits in coconut water
30 minutes for the batter preparation
1 hour for baking
- Maida or All purpose flour – 1 ½ cups
- Powdered sugar – 1 cup
- Butter – ½ cup
- Cream of tartar- 1 tsp (Cream of tartar is required for stabilizing the whipped cream (butter-sugar mixture). You can find out more about cream of tartar from this link: http://chemistry.about.com/od/foodcookingchemistry/a/Cream-Of-Tartar.htm)
- Baking soda- ½ tsp
- Full Cream Milk- ¼ cup
- Orange juice- 3 tbsp
- Vanilla essence- 1 tsp
- Nutmeg powdered- 1 tsp
- Candied Orange and lemon peel (From one orange and one lemon)
- Black grapes- ¼ cup
- Raisins – ¼ cup
- Dates- ¼ cup
- Caramel syrup- 2 tbsp
- Salt- ¼ tsp
- Place the butter outside for 5-10 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter.
- Chop the grapes, raisins and dates into very fine pieces. Soak the chopped fruits in 1 tbsp of coconut water and leave it overnight
- Before preparing the cake batter, coat the fruit mixture with 1 tbsp of flour and powdered sugar, so that it blends well with the cake mixture
- Preparing the Cake Tin
- If your cake tin is new, wash well and wipe. After this avoid washing the tin unless absolutely necessary. After use, just wipe and store.
- Grease the tin with butter at the bottom and sides. Cut out parchment paper to fit the base of the tin, and grease it after putting it in the tin. Lightly dredge the tin with flour, turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
- Note: If you do not have parchment paper, then you can dust the tin with the flour until a light film of flour coats the inside of the tin
- Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
- Sieve together the flour, ground nutmeg and cream of tartar
- Mix vanilla and baking soda in the milk.
To make the candied peel
- Take peel of one orange and one lemon (peel it with a peeler so that the white part is not included). Cut it into long slices. Now heat 1 cup water and add ½ a cup of sugar. Heat it for 5 minutes, till the sugar dissolves. Now add the peel and keep it on low flame till the quantity is quarter (keep it for at least 30 – 40 minutes)
- Coat the candied peel mixture with 1 tbsp of flour so that it blends well with the flour mixture
I used the Kitchen Aid Stand Mixer for preparing the batter. I have also made fruit cake by using a food processor. My mom has made cakes using just a bowl and a spatula as well. If you have a stand mixer, then it simplifies the process of preparing the batter and you can’t go wrong.
- Beat salt, sugar and butter until frothy. Scrape down the sides of the bowl to prevent any sugar remaining in the bowl which is not incorporated. If the sugar remains unmixed, the cake will have a speckled top.
- Beat in the minced fruits, distributing it evenly in the batter
- Add caramel syrup and mix well
- Mix in spoonfuls of flour and milk. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage as over-handling will make the cake tough in texture.
- Add orange juice at the end and make a smooth batter
Pouring the batter in the tin
- Preheat the oven at 350 degrees Fahrenheit for 10 minutes
- Pour batter in the cake tin. The batter should fill up to 2/3 of the tin, leaving enough room for the cake to rise.
- Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven
- Bake at 350 degrees until golden brown for approximately 50 minutes. This may vary depending on your oven settings. It took around 50-55 minutes in my oven
- The cake should pass the following tests :
- Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
- Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
Turning out the cake
- Before you attempt to turn the cake, let it cool on cooling rack for a sufficient amount of time
- Loosen the cake from the sides of tin and turn out on a large plate. You can gently tap the base of the tin once you turn it to ease this process
A few hours before serving the cake, you can coat it with coconut water using a pastry brush. This is keep the cake moist and enhance the taste as well
Enjoy the cake and do share your pictures and feedback