Eggless Whole Wheat Fruit & Nut Cake

Know what you Eat – This is not a health food and nothing much to brag about, instead of all

purpose flour i have used white whole wheat flour. So slice them and watch out on portion

control and have them in between meals, so the indulgence will be less.

I made this for Muskaan’s sister who was visiting her with a new born, since she was on a

dairy free diet i used clarified butter instead of butter for making this cake. Yes clarified

butter is the only dairy product which will not cause any allergies. One of my friend’s son has

sever allergies and any ingestion will cause hives and breathing difficulties, but this clarified

butter(ghee) doesn’t cause any problem. So if you have dairy allergies check out with your Doctor and

try out clarified butter instead of butter next time. I  got this recipe from somewhere on the web

when i searched for eggless tutty fruity cake and noted it down, don’t remember from where i got this

recipe.

Ingredients

White whole wheat flour - 1 cup

Mixed spices powder(Cardamom, Nutmeg, cinnamon) - 1 teaspoon

Clarified butter(ghee) - 1/2 cup

Candied fruit - 1/3 cup

Chopped nuts - 1/4 cup

Brown sugar - 1/4 cup

Water - 3/4 cup (**)

Baking soda - 1/2 tsp

Baking powder - 1 tsp

Salt  - pinch

Flaked almonds handful



Method

Put the mixed spices, clarified butter, dried mixed fruit, sugar and water into a saucepan.

Place them over a medium heat and stir the mixture until the sugar has dissolved.

Bring to the boil and then simmer for 3 minutes.

Remove from heat and cool until lukewarm.

Preheat oven to 350 degrees Fahrenheit.

Add the baking soda, baking powder, pinch of salt.

Put the flour into a large mixing bowl and make a well in the centre of it.

Pour the lukewarm mixture into this.

Mix well and pour into a greased cake tin.

Smooth the top of the mixture and sprinkle with a few flaked almonds.

Bake on the middle shelf of the oven for 1 hour 15 minutes at till a knife inserted in

the center comes out clean.

Turn onto a wire rack to cool. Cool them overnight and slice the next day.

Notes – I used White Whole wheat flour which was coarsely ground, if you are using

all purpose flour or finely ground whole wheat flour increase the water from 3/4 to 1 cup.







Event Participation



1) Sending this to Cakes & Cookies event hosted by Mahimaa of Indian Vegetarian Kitchen.



2) Sending this to Cakes & Cookies event hosted by Sara's corner.

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