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Friday, 14 September 2012

"Sticky Fruit Loaf"

Am in the mood to share another eggless cake recipe today. We always land up baking goodies with a lot of eggs to add texture and fluffiness. So am taking a break from eggs and using them only for breakfast items :)
This cake is called as Sticky Fruit Loaf. Its sticky because its loaded with dry fruits and nuts which adds a lot of richness to this cake. Also this is made with vinegar and baking soda which will act as a substitute for eggs to make this loaf nice and fluffy.
Do try loaf this weekend and enjoy with coffee or icecream.
Happy Baking !!!!

  "Sticky Fruit Loaf"

Ingredients :

175 gms flour
3/4tsp mixed spices ( nutmeg/cinnamon and clove powder) -- this is optional
125 gms powdered sugar
100 gms butter
1/2 cup milk ( at room temperature)
1/2 tbsp white vinegar
1/2 tsp baking powder
1/2 tsp soda bi carb
1 tsp vanilla essence
1 tbsp black raisins
4 tbsp chopped cashews
2 tbsp candied cherries
2 tbsp candied fruit ( red/yellow/green)

  • Preheat the oven to 190*C before baking
  • Prepare a loaf tin by greasing with a little butter and dusting with little flour
  • Sift flour with mixed spices in a big bowl. Rub flour and butter together ,till the mixture is crumbly ( Do not over mix)
  • Add baking powder and sugar and mix lightly. Add raisins,nuts and fruits to the mixture
  • Divide milk in two equal parts. To one part add vinegar
  • Warm the other part of milk slightly and add soda bi card. Now mix both the milk portions together
  • The milk will start foaming. Add vanilla essence and pour the milk in the cake mix very quickly.Mix fast and well to a smooth batter
  • Pour the batter in the loaf tin. Bake in the preheated oven for 20 minutes, then lower the temperature to 150*C and bake for another 20 minutes.
  • Remove from oven, let it cool and then remove it from the loaf tin
  • Slice and serve the cake with coffee or icecream.
Note : You can use any other nuts or dry fruits of your choice in the batter. You can even sprinkle some on top for decoration before baking. This loaf slice will taste nice as warm or even after being chilled. 

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