I was a crazy fan of this fruit and nut cake when I was a small kid and I am now too! My neighbor used to never miss making this cake on the occasion of Christmas and I used to never miss going to her house to eat it. She baked it really well and the taste was heavenly. I knew she used to add eggs and little rum to get the flavor and texture. For a long time I wanted to bake this cake but I was looking for a eggless cake specially for my mom who prefers to eat eggless and finally got a good recipe from show me the curry. Frankly, I was never anticipating such an outcome. It turned out so fluffily and perfect. We could just not wait for the cake to cool and were digging in to have our share!
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.