Raisins, cranberries, tutty fruity or any other glazed fruit- 1/3 cup of each (1 cup total)
Chopped cashew, Almonds, walnut – 1/3 cup of each (1 cup total)
All purpose flour -1 3/4 cup
Sugar- 1 cup
Baking soda-1 tsp
Cinnamon powder-1/4 tsp
Nutmeg powder-1/4 tsp
Salt- 1/4 tsp
Water- 2 cups
Vallina essence- 1tsp
Bring two cups of water to boil adding raisins and cranberries or any other chopped dried friut for 10 minutes, closing the lid.
Turn off the heat and allow it to cool for 5 minutes. Add butter and stir to mix it completely and keep aside. Cool it further for another 10 minutes. Mix sifted all purpose flour, sugar, baking soda, cinnamon powder, nutmeg powder and salt.
Stir in the dry ingredients into water which has butter, raisins and cranberries. Mix everything completely and finally add chopped nuts, tutty fruity or glazed fruits if any.
Mix it well and pour it into a sprayed bunt cake pan or any regular 12″ baking pan.
Bake at 350°F for 35-40 minutes depending on your oven. Tooth pick inserted should come out clean when done.
Allow it to cool in the pan for 15 minutes, loosen the edges with a buttered knife, turn it upside down on a cooling rack and cool further for few minutes, before cutting the cake.
12 thoughts on “Eggless Fruit And Nut Cake”
thats so well made. love your recipes. looks awesome.
Ooh! Perfect vegan recipe!
So perfect and festive! Who knew it could be made without eggs??
I realised that eggless cake is becoming popular. Due to the fasting before Diwali, many of my friends don’t take egg. I have to try making this gorgeous cake for my friends who not only fast before diwali but on other religious festivals.
Give it a try and I am confident you wont be disappointed with the outcome!
A very moist and pretty bundt cake!
Love this cake, you have done it perfectly..
Such a gorgeous and perfect cake!
What a beautiful cake…love all the fruits and nuts in it.
Have a wonderful week ahead 🙂
Thank you all for taking time and leaving wonderful comments which keeps me boosted to continue blogging!