Eggless Buttermilk Fruit Cake – Video Recipe

As December started, blogosphere is full of plum cakes. I have some good plum cake recipes in the blog, but they are kind of elaborate. You need to make caramel syrup and do some cooking before making the batter. So I was contemplating on an easier recipe to use for beginners. This is one recipe I tried years back from a fellow blogger but completely forgot till now. So I was checking my blog yesterday and came across the recipe. As I was inexperienced, I just made the cake and served it on the same day. So I remember that it didn’t have that Christmas flavour. So this time, I decided to make a video and made the cake. I also let it mature for a day before slicing and I was so happy when I tasted the crumbs. It was just fantastic and so much like my other plum cakes with very little work. So if you are a beginner or pressed for time, try this recipe. It will work wonders.

Tomorrow is my Christmas baking class and I am so excited about it. Incase you missed it, you can join the class and watch the recorded class. The menu is quite extensive. I will be teaching Gingerbread cookies, Gingerbread House, Plum Cake, Spiced Cheesecake, Hot cross buns, Caramel Chocolate tart and fudges. This is going to be so much fun. If you are interested, drop me a message in whatsapp – 9597354611

Look at the texture! How good is it! It also tastes amazing. All you need to do is mix everything to make a thick batter and bake it. So easy breezy. Check out the video above if you don’t believe. I must thank all my readers for trying out recipes from the blog and sharing it with me through messages and whatsapp and in FB groups. Love you all to the core! Without you guys, I won’t be blogging at all. You inspire me to bake!

Makes one 7″ square cake

Ingredients:

Maida – 250 gm

Cinnamon – 1 tsp

Baking Soda – 1 tsp

Brown Sugar – 150 gm

Melted Butter – 100 gm

Milk – 250 ml

Vinegar – 1 tsp

Vanilla – a few drops

Dry Fruits Mix – 275 gm (raisins, apricots, blueberries, tutti frutti, fig)

Procedure:

Preheat oven to 160C.

Line, grease and dust a 7″ square cake tin.

Cut the dry fruits and mix with a tsp of maida and set aside.

In a bowl, mix together maida, cinnamon, baking soda and sugar.

Add vinegar to milk and mix until it curdles.

Add this to the dry ingredients along with melted butter and vanilla.

Mix well to form a thick batter.

Add the dry fruits mix and fold them into the batter.

Transfer to the prepared tin and bake in preheated oven for 40-45 minutes.

Remove from oven, check with a tester and if it comes out clean, the cake is ready.

Allow it to cool for ten minutes in the pan.

Transfer cake to wire rack and let it cool completely.

You can slice it as soon as it is cool, or let the cake mature overnight, by wrapping it in aluminium foil and setting on counter.

Slice it up and Enjoy!

My Other Christmas Cake Recipes – Click on the picture or recipe title to read the recipe

Rich Plum Cake

Rich Fruit Cake

Whole wheat Fruit Cake Without Oven

Print Recipe

Eggless Fruit Cake - Video Recipe

Course

Cakes

Cuisine

Indian

Skill Level

Beginner

Servings

7" Cake

Ingredients

• Maida - 250 gm
• Cinnamon - 1 tsp
• Baking Soda-1 tsp
• Brown Sugar - 150 gm
• Melted Butter - 100 gm
• Milk - 250 ml
• Vinegar - 1 tsp
• Vanilla - A few drops
• Dry Fruits Mix - 275 gm (raisins apricots, blueberries, tutti frutti, fig)

Course Cakes Cuisine Indian Skill Level Beginner Servings 7" Cake Ingredients Maida - 250 gm Cinnamon - 1 tsp Baking Soda-1 tsp Brown Sugar - 150 gm Melted Butter - 100 gm Milk - 250 ml Vinegar - 1 tsp Vanilla - A few drops Dry Fruits Mix - 275 gm (raisins apricots, blueberries, tutti frutti, fig)

Instructions

1. Preheat oven to 160C.
2. Line, grease and dust a 7" square cake tin.
3. Cut the dry fruits and mix with a tsp of maida and set aside.
4. In a bowl, mix together maida, cinnamon, baking soda and sugar.
5. Add vinegar to milk and mix until it curdles.
6. Add this to the dry ingredients along with melted butter and vanilla.
7. Mix well to form a thick batter.
8. Add the dry fruits mix and fold them into the batter.
9. Transfer to the prepared tin and bake in preheated oven for 40-45 minutes.
10. Remove from oven, check with a tester and if it comes out clean, the cake is ready.
11. Allow it to cool for ten minutes in the pan.
12. Transfer cake to wire rack and let it cool completely.
13. You can slice it as soon as it is cool, or let the cake mature overnight, by wrapping it in aluminium foil and setting on counter.
14. Slice it up and Enjoy!

Share this Recipe