Eggless Christmas Fruit Cake / Spiced Rum Fruitcake

• Vegetarian

• Produce

  • 1 Zest tbsp Orange

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 powder tsp Cardamom, green
  • 1/2 powder tsp Cinnamon
  • 1 cup Demerara sugar
  • 1/2 tsp Vanilla essence
  • 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 Fruits and nuts, Dry

• Dairy

  • 1/2 cup Yogurt

Found on priyakitchenette.com

Description

Ingredients

• All purpose flour - ½ cup
• Whole wheat flour - ½ cup
• Demerara sugar - 1 cup
• Dry fruits and nuts soaked in rum - ½ cup (check above post)
• Olive oil - ½ cup
• Yogurt - ½ cup
• Baking powder - ½ tsp
• Baking Soda - ¼ tsp
• Cinnamon powder - ½ tsp
• Green cardamom powder - ½ tsp
• Vanilla Essence - ½ tsp
• Orange Zest - 1 tbsp

Directions

• Preheat oven at 180 Degree C. Sift wheat flour, all purpose flour, baking soda and baking powder twice together and keep it aside.
• Add sugar, oil in a bowl and mix it well until sugar completely dissolves. Add yogurt and blend it well.
• Now add flour mix slowly and blend it well. Make sure there are no lumps in the batter. Add powdered cinammon, cardomom powder, orange zest, vanilla essence and give a quick stir.
• Add rum and soaked nuts, fruits and raisins and mix well.
• Grease the cake tin with some oil evenly and add the batter to it.
• Bake at 180 C for 70 minutes. Check after 70 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for more time and keep a watch on it. My cake took 75 minutes to get a even brown color crust.
• Once it has cooled down, invert it on a wire rack and let it cool down completely.