Recently updated on November 17th, 2020Jump to Recipe
This Eggless Fruit Cake recipe is one of the simplest and a full proof recipe. Made with whole wheat flour, this healthy cake is a treat to the eyes & to the mouth and is sure to win hearts. Have it with tea/coffee or gift it to your loved ones.
My other cake recipes which you may like are:
Eggless Fruit Cake Recipe With Whole Wheat
This recipe of Fruit cake is one of my oldest recipes and have tried it umpteen times. And every time it has been a huge success. The best part is that it is like by elderly and children alike. Many elderly people including my father in law have termed it as the best cake.
It is a very light cake and goes very well with tea. As I said, I have tried it n number of times but recently have changed the recipe a little. Any guesses as to what has changed? Nothing much! Just switched over to whole wheat from all-purpose flour. Earlier I made it with all-purpose flour then tried by taking half of whole wheat and all-purpose. And now, I make it 100% with the whole wheat flour and it still tastes the best.
Beginner’s Recipe of Fruit Cake
This recipe is so easy and simple that it is apt to be called as a beginner’s recipe. Long back I myself started with this recipe. So, if you are new to baking and have inhibitions about baking then start with this easy recipe. The excellent results will boost your morale to do more baking.
How To Bake Fruit Cake
It is a very simple recipe but before you start making this eggless fruit cake, you need to arrange certain things like condensed milk, tutti fruity and aerated soda water. Rest everything you have in your kitchen. You can use dry fruits or dried fruits too in this recipe.
How to Distribute Fruits Evenly in the Cake?
Again this is a very common problem but with the easiest solution. In many cases, fruits, being heavy, sink to the bottom of the cake and are thus not evenly distributed. To make them spread all over your cake, all you have to do is dust your dry fruits/tutti fruiti with flour as shown in the pic below. This makes the tutti fruit light and it gets mixed evenly in the batter and then in the cake. Try it! You will never ever bake without doing so.
Fruit Cake With Homemade Condensed Milk
Though I always loved this recipe but what discouraged me from making it often was the condensed milk. As it is not always there in the pantry so, I had to wait to get it. The other reason was that as I have switched over to wheat cakes and brown sugar or jaggery as a sweetener so using store-bought condensed milk somewhere left guilt in me. But now I am very happy as I now make it with my homemade condensed milk which is made using brown sugar or jaggery only. And the result is perfect, the way it used to be. Thus is the Fruit cake I made recently using my 2 minute condensed milk recipe.
Fruit Cake In Microwave Convection
I bake this fruit cake in the convection mode of my microwave oven. I love baking in convection mode as this is completely hassle-free. Microwave gets preheated in just 5 minutes. And then you are carefree. No need of checking in between and also it is baked evenly from all the sides.
Can Metal Be Used In Microwave Convection?
This is the most commonly asked question. It’s true that metal cannot be used in the microwave but when we use convection mode the whole scenario changes.
In the convection mode, we can use metal vessels. This is because, in convection mode, the microwave works exactly like an OTG. This is the reason, the rack you get along with the microwave convection oven is also of metal and it is to be used only while using convection mode. So, if this metal rack can be used then why not other metals? So, feel free to use your aluminium cake pans in it.
How to Bake Fruit cake In Convention Oven?
Of course, you can bake it in Otg. If you are using an OTG, then, first of all, preheat it for at least 12 to 15 minutes with both the rods ON. Thereafter, keep the baking tin on the middle rack and keep only the bottom rod ON. Do not use the top rod. Each Otg is different so keep a check on the cake after 20 minutes only. It may take longer or shorter time than prescribed here.
Baking Without Oven
You can bake this cake in a pressure cooker too. Here’s the detailed method of baking a cake in pressure cooker/wok.
Detailed Recipe Of Eggless Fruit Cake With Step By Step Pics
- Grease a rectangular cake tin of 8” by 4” and dust it with flour. Or take a round tin of 6″.
- Sift flour, baking powder, baking soda and salt at least 3 times. Mix tutti fruit in this flour.
- In a bowl, mix condensed milk, oil and vanilla essence thoroughly.
- Add flour in this mix in 2 or 3 batches. it will be quite a thick batter at this stage.
- Adjust consistency by adding aerated soda water.
- Put the batter in the prepared cake tin. Tap it to release air bubbles.
- Bake in the preheated oven for approximately 30 minutes or till skewer inserted comes out clean.
- Invert the cake after few minutes and let it cool down completely on a wire rack.
- Once cooled, store it in an airtight container.
- Serve with love, tea optional.
Can I Bake Cake In Disposable Cake Pans?
You can very well bake this cake in disposable cake pans too. In that case, no need to grease the cake pan. Just put the batter and bake. Secondly, once baked, let it remain like this only. No need to invert. Once completely cooled then cover with cling film and use t for gifting it to your loved ones.
I hope you have liked this recipe for Eggless Fruit Cake and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecidiary there.
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on Facebook Pinterest too. for latest recipe updates. Thank you!
Recipe Card Of Eggless Fruit Cake Recipe With Wheat Flour
My 1 Cup = 240 ml
Eggless Fruit Cake With Wheat Flour
This Fruit Cake or the Teatime cake, as the name suggests, is a perfect accompaniment to tea and is the simplest and full proof recipe. No eggs, No Maida, No Butter Fruit Cake is a treat to the eyes & to the mouth.
- 1 Cup Wheat Flour (See Note 2)
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/4 Cup Dried Fruits (Tutti Fruiti, Nuts etc)
- 200 Gms Condensed Milk, Store-bought or Homemade
- 1/4 Cup Oil (See Note 3)
- 1/2 Tsp Vanilla Essence
- 1/4 Cup + 2 Tbsp Aerated Soda Water (Club Soda or Carbonated Water)
Take an 8″ by 4″ rectangular cake tin. Brush it with oil and dust with flour. Or simply line it with parchment paper. Keep it aside.
Preheat oven to 180º C for 15 minutes.
Sift together flour, baking powder, baking soda and salt at least 3 times, for better aeration, which in turn will make the cake light.
Keep aside 1 tsp dried fruits for topping and mix the remaining in this mix so that they are properly coated with flour. ( See Note 4 ).
In a bowl, take condensed milk, oil and vanilla extract and mix thoroughly, for approx. 1 minute.
To this, add the dry mix of flour and nuts in 2 or 3 batches.
Adjust consistency using aerated soda water. ( See Note 5 )
Pour this cake mix into the prepared cake tin. Sprinkle crushed nuts on the top.
Tap the tin, 2-3 times. This is done to release air bubbles from the cake batter if any.
Bake at 180 degrees centigrade for 35-40 minutes. (see Note 6 )
The cake is ready when a toothpick inserted in its centre comes out clean.
After taking out of the oven, wait for 2-3 minutes and then loosen the sides with a butter knife.
Now invert the cake tin on a wire rack and tap to remove. ( See Note 7 )
Once cooled, cut your delicious Teatime cake or fruitcake into slices and serve with tea/ coffee/ smoothies.
Can keep this at room temperature for 2-3 days, depending on the weather. If kept in the refrigerator, even lasts for about a week.
- Please use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
- Can make this cake with all purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all-purpose flour. In case you make it with all-purpose flour, adjust the quantity of aerated soda water, requires less quantity.
- You can use any oil, be it refined, olive, canola or any other. Avoid coconut oil as it has very strong flavour. I used canola oil here. Have used refined oil too in the past many times.
- Mix dried fruits in the dry flour only, to ensure their even distribution in the cake. If added to the batter they tend to sink down and will be only in one part of the cake.
- Add soda water in the last, when your oven is ready. Immediately after adding soda water, pour it into the baking tin and straight into the oven.
- Baking time may vary from oven to oven, so keep a check 25 minutes onwards.
- Always invert cake on a wire rack otherwise it will turn soggy from the bottom.
- Can increase or decrease the quantity of dried fruits. In the case of non-availability of tutti frutti, you can this make only with nuts also like almonds, cashews, walnuts, raisins, dates etc. But I prefer tutti frutti as it makes the cake colourful also.
- Salt is added to enhance the flavour of the sugar, so go ahead.
- No sugar is required as we are using condensed milk.
- In case, the top gets cooked fast, whereas bottom part needs more cooking, then cover the top part with aluminium foil.
- You can also bake this cake in disposable baking pans. In that case, no need to grease it or line with parchment paper. Simply pour the batter and bake.