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Sink your teeth into a slice of this Eggless Fruit Cake and you won’t miss the eggs for a second. It’s a soft and spicy fruit cake, and the fruit doesn’t require any soaking beforehand. This recipe from Nana Ling’s recipe book is dated 28 March 1941. It isn’t the only eggless recipe in her handwritten collection – there are quite a few.
No eggs needed! Traditional Christmas fruit cake is a yummy treat made by soaking dried fruits and nuts in rum or wine, and mixing with fragrant spices in a simple from-scratch batter. To make my eggless version I use a blend of whole wheat flour (atta) and all-purpose flour (maida).
For this Eggless Fruit Cake, I have used spices like cinnamon, nutmeg, cardamom and all spice. In case you don’t have the all spice – use additional 1/2 teaspoon of cinnamon powder, 1/4 teaspoon of nutmeg powder and 1/4 teaspoon of ground cloves. You may also add some ground ginger to the cake.
Use a spatula to even the top of the cake. Bake the cake in the preheated oven for 180 degrees celsius (356 degrees Fahrenheit) for 50 minutes to 60 minutes or more or less depending on your type of oven. The eggless fruit cake will have a lovely golden brown color.
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