Cakerz - When words can't express...

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

INGREDIENTS:

BUTTER -150 GMS

SUGAR -150 GMS

FLOUR(MAIDA) -150 GMS

EGGS -3

LEMON JUICE -1 SPOON

LEMON COLOUR -2 DROPS

LEMON RIND -1/2 SPOON

BAKING POWDER-1/2 SPOON

PROCEDURE:

1. TAKE A BOWL AND MIX BUTTER AND SUGAR THROUGHLY.NOW ADD 3 EGGS(BEATEN) AND MIX THROUGHLY.

2.NOW TO THIS MIXTURE ADD LEMON JUICE, LEMON ESSENCE, LEMON COLOUR, LEMON RIND AND MIX IT.

3.NOW ADD FLOUR(MAIDA) AND BAKING POWDER TO THE ABOVE MIXTURE AND MIX PROPERLY.

4.NOW TAKE A BAKING TRAY AND COVER WITH BROWNPAPER.

5. NOW POUR THIS MIXTURE INTO THE TRAY AND BAKE AT 180 DEGREES FOR 45 MIN.

1 cup flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1 cup buttermilk
1/2 stick butter, melted
1 cup berries

Sift dry ingredients together, add melted butter and buttermilk. Pour into a tart dish and top with berries. Bake at 180 degrees celcuis for 45 mintues.

I melted the butter and then let it cook for a few mintues longer to caramelise. I strained it before I added it to the cake batter. Heidi’s origional recipe calls for wholewheat flour but I used white flour and it came out fine. I used half white sugar and half brown sugar, because that’s what I had on hand.

I went to the markets specifically to buy peaches for jam yesterday (4kgs infact!), so they became the topping in place of the berries. Before baking I sprinkled the top with pink salt and brown sugar.

I just happened to have some peach jam in the fridge that I made yesterday, so I used that to glaze the tart/cake.

It tastes yummy !

Serve this peach cake with a scoop of vanilla ice cream for a delicious dessert.

Ingredients:

• 10 tablespoons unsalted butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 to 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced
• .
• Topping:
• 1/3 cup all-purpose flour
• 4 tablespoons brown sugar
• 3 tablespoons butter
• 1 scant teaspoon cinnamon

Preparation:

Butter and flour a 9-inch springform pan. Heat oven to 350°.

In a mixing bowl with electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. In another bowl combine the 1 2/3 cups flour, baking powder, and salt. Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times. Spread/pat the batter into the prepared pan. Slice the peaches and arrange over the batter, pressing lightly, in a concentric circle, overlapping as needed.

Combine the topping ingredients with a pastry blender or fork until crumbly. Sprinkle the crumbs over the peaches. Bake for 55 to 65 minutes, or until golden brown and peaches are tender and bubbly.

• 2 c Golden raisins
• 2 c Currants
• 2 c Dried apricot halves
• 2 c Dried figs, halved
• 1 c Pitted prunes
• 1 c Pitted dates
• 4 c Walnuts, in large pieces
• 2 c Pecans, in large pieces
• 3 Oranges, Grated zest only
• 3 Lemons, Grated zest only
• 1/2 c Candied ginger, chopped
• 2 ts Cinnamon
• 1 ts Ground allspice
• 1 ts Mace
• 1/2 ts Cloves
• 1 c Molasses
• 2 c Brandy (or substitute apple juice or water)
• 1/2 c Orange liqueur (or orange juice)
• 4 c All-purpose flour
• 1 tb Baking powder
• 1 ts Baking soda
• 1 1/2 ts Salt
• 1 lb Butter
• 3 c Dark brown sugar
• 8 Eggs
• 1 tb Vanilla extract

The day before combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well. Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch below top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean.

Ingredients:

Batter:

• 1 cup (225 g) butter, softened
• 1-1/2 cup (300 g) granulated sugar
• 1 cup (230 g) sour cream 2 large (100 g) eggs
• 1 Tbs. (15 mL) vanilla extract
• 2 cups (125 g) sifted all-purpose flour
• 1/4 tsp. (1.5 g) salt
• 1 Tbs. (14 g) baking powder
• 1/4 cup (25 g) chopped pecans

Streusel:

• 2 Tbs. (30 g) butter melt
• 1 cup (110 g) chopped pecans toast
• 1 tsp. ground cinnamon
• 1/2 cup (110 g) brown sugar

Preparation:

• Preheat oven to 350°F (175°C) and line 9x13-in. pan with parchment paper
• Batter pour batter into 9x13-in. pan
• Top with streusel & bake at 350°F (175°C) for 35 min.

1. Start off by toasting 1-1/4 cup (135 g) chopped pecans. Do this by spreading them out on a sheet pan and baking in the oven as it preheats, about ten minutes. (Preheat the oven to 350°F or 175°C.) Once the pecans are fragrant, take them out of the oven. Keeping them in the oven too long will result in slight burning which will leave an acrid flavor to everything - so avoid this at all costs.
2. Use a spice grinder or a food processor to finely process 1/4-cup of the roasted pecans (about 25-30 g). Use a succession of quick pulses because too much processing will result in a paste. About ten pulses from my spice grinder provided adequate results. Reserve the rest of the roasted pecans for the streusel.
3. As usual, assemble your ingredients before beginning. For the dry ingredients, use 1/4-cup (25-30 g) roasted pecans, finely ground, 1 Tbs. baking powder, 1/4 tsp. salt, and 2 cups (250 g) sifted all-purpose flour. For the "wet" ingredients, gather up 1 cup (225 g) butter, softened, 2 large eggs, 1 Tbs. vanilla extract, 1 cup (230 g) sour cream, and 1-1/2 (300 g) sugar. For the streusel, prepare 1/2 cup (110 g) brown sugar, 2 Tbs. butter, 1 tsp. ground cinnamon, and 1 cup (110 g) roasted pecans, chopped.
4. Whisk the flour, baking powder, and finely processed pecans together.
5. Cream the butter and sugar together in a mixer until smooth (about 30 seconds at medium low speed). Using softened butter, will reduce the tendency for the butter to stick to the sides of the mixing bowl (and thus reducing the need to scrape down the bowl).Whisk the flour, baking powder, and finely processed pecans together.
6. Scrape down the sides of the mixing bowl. Add the sour cream to the mixture and beat until combined. Scrape down the bowl again, if needed. At low speed, mix in one egg at a time. Mix in the vanilla extract.
7. Remove the mixing bowl from the mixer and add the flour mixture to the contents. Using a spatula, fold the solids into the batter. The resulting mixture may have a few lumps. Don't worry about these - they'll cook out as you bake the cake.
8. Prepare a 9x13-in. baking pan by greasing the bottom and sides with a little butter. To make extraction and cutting easier, I like to line the inside with a sheet of parchment paper that hangs out over the sides. The extra paper will act as handles later when I pull the cake out of the pan. Press the paper to the pan so it is as flush as possible (wrinkles in the paper will result in wrinkles in your coffee cake).
9. Pour the batter into the baking pan and level with a spatula.
10. For the streusel topping, melt two tablespoons butter in the microwave (about 10-15 seconds). Meanwhile, combine the remaining pecans with the brown sugar and cinnamon.
11. If the butter hasn't completely melted, swirl the melted butter around the unmelted piece until it has completely melted. (If this doesn't work, microwave for a few more seconds.) Pour the butter into the sugar/pecan/cinnamon mix. Mix together until it becomes a uniformly darker color.
12. Sprinkle the streusel evenly over the batter. I find this is easiest accomplished with my fingers. Using a spoon almost always results in uneven coverage and large random clumps which need to be redistributed later.
13. Bake the coffee cake on the middle rack of the oven for 35 minutes at 350°F (175°C). A toothpick inserted into the middle of the cake should come out clean (no wetness, perhaps a dry crumb or two). At this point remove the cake from the oven and let the cake cool in the pan for about 10 minutes.
14. Remove the cake from the pan and set onto a wire rack to fully cool. This is easily done if you made the parchment paper sling. I actually don't know how long it takes to cool the cake because I've never been able to wait long enough - I always cut into it too early because I'm too eager to eat a piece.
15. Once the cake has been completely cooled (or you can't wait any longer), transfer to a cutting board and cut into reasonable sizes. Coffee cake is pretty rich and is generally consumed with coffee or tea as a snack or a brief respite from the daily grind, so too large of a piece seems to not fit its purpose for existance. (Anyway, you can always grab a second piece...) I cut them into sixteen pieces of approximately 2-in. by 3-in. dimensions. These are fairly sizable, so you may wish to make smaller pieces.

Ingredients

• 2 cups (500 mL) sugar
• 4 eggs
• 2-1/2 cups (625 mL) all-purpose flour
• 1 cup (250 mL) milk
• 3/4 cup (175 mL) vegetable oil
• 2-1/4 teaspoons (11 mL) baking powder
• 1 teaspoon (5 mL) vanilla

Cooking Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake.

1. Ingredients

Check recipe for shopping/store cupboard purposes. Gather together the fruits and soak in alcohol as directed in the method before making the cake.

10 oz currants
6 oz sultanas

3 oz raisins

3 oz dark natural glace cherries

3oz mixed chopped peel - Cut your own or use ready cut

Grated rind of 1 lemon

Grated rind of 1 orange

2 tablespoons of whisky, brandy, rum or sherry

4 eggs - room temperature

6 oz butter - room temperature

6 oz soft brown sugar (or caster sugar if you have none)

3 ½ oz of self raising flour (use all pla in if you have no SR flour, this cake is not intended to rise, but be level.)

3 ½ oz of plain flour

2 oz ground almonds

1½ teaspoons of mixed spice (this should contain cloves, cinnamon etc)

1 tablespoon golden syrup or corn syrup

Optional 2oz walnuts or blanched almonds chopped.

Optional 2 oz chopped dried apricots

2. Early Preparation

The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.

Prepare these things first.

1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.

2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit

3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.

4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.

5. Place the tin ready on a flat pizza or other baking sheet – this helps in removing it from the oven.

Christmas Recipe: Basic Method

NEXT - Chop ready the nuts you decide to use or omit if preferred.

Sort out 4 eggs which you can lightly whisk in a jug in preparation.

In a large bowl sift the flour with the mixed spice. Add the ground almonds and the chopped nuts to that bowl.

Mixing the Cake

In another very large mixing bowl cream the room temperature butter with the sugar – I use an electric whisk. Next start to use the 4 mixed eggs and add them teaspoon by teaspoon to the sugar and butter, beating well to mix them in between additions. If you add too much egg too soon and it curdles, then shows separation if that happens just add a tablespoon of flour and mix in.

Now add the golden syrup. Dip a tablespoon into piping hot boiling water and remove the spoon of syrup from the tin and drop it onto the cake mix and stir it in.

Next fold in the spiced flour and ground almonds and nuts.
Now add all the soaked dried fruit.
Stir it all together until mixed well

Spoon the Christmas cake mixture into the tin and smooth the top absolutely flat with a spatula or even your CLEAN dampened hand. This cake should not rise in the middle, but be flat.

Then drop the tin from about 10inches in the air onto the floor to make sure it has no air bubbles. Replace it onto the pizza support tray.

Baking the cake

I bake this rich fruit cake for 3 hours in my oven using the ordinary section, not the fan section of my electric cooker oven. Fan ovens can over dry cakes of this type which require long slow cooking to help the flavour and colour develop.

This same recipe is baked for 4 hours in my mother’s oven which is gas fired. So oven timings will vary. But don’t look at this cake before 3 hours has passed. I have no idea how long it would take in an Aga so if someone tries it in one please let me know.

Test with a skewer and bake the Xmas cake another 10 minutes before testing again. A cooked cake is evenly raised and should be moving slightly from the tin sides. The singing hum stops.

Remove from the oven and leave to cool completely in the tin. The next day remove the paper wrap and make some skewer holes on the underside. Pour over 2 tablespoons of alcohol. I use sherry or any good spirit available. Do this about every 5 days for several weeks. Each time wrap the cake in double greaseproof paper and then tinfoil and store in a tin or plastic container.

You can either eat the fruit cake immediately as it is or keep feeding the cake for a month once or twice a week until you are ready to decorate. You can add almond paste and finally icing or fondant. Or instead use a simple glazed topping of crystallised fruits or nuts and encase in large ribbon band.

Ingredients:

• 1-1/2 cup Flour
• 1 cup Pineapple juice
• 1 cup White sugar
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2 tsp Vanilla
• 1 tbsp White vinegar
• 5 tbsp Vegetable oil

For Icing
2-1/2 Cup flour
• 1/4 Cup crushed pineapple
• 1 Cup icing sugar
• 1/8 tsp Powdered ginger
• 1/2 Cup milk
• 1/4 Cup butter
• 1/2 Cup cream cheese
• 1/4 tsp Salt

How to make Pineapple Cake:

•Mix flour, baking powder, baking soda, salt and sugar in a bowl.

•Heat the pineapple juice in a saucepan to lukewarm temperature.

•Put a small quantity of crushed pineapple in pineapple juice.

•Add vegetable oil, vanilla and vinegar to the mixture of flour, baking powder, baking soda, salt and sugar.

•Pour lukewarm pineapple juice into the above mixture immediately.

•Now beat the whole mixture.

•Preheat the oven at 350 F for 10 minutes.

•Pour the whole batter into a pan.

•Heat it for 30 minutes at 350 F.

•For Icing, mix flour, powdered ginger and milk in a saucepan.

•Cook the mixture at medium heat, stirring it constantly.

•Heat the mixture until it converts into thick paste.

•Let the mixture cool to lukewarm.

•Mix butter, cream and crushed pineapple in a bowl.

•Put the lukewarm paste, salt and icing sugar in the mixture of butter, cream and crushed pineapple.

•Beat it until it becomes fluffy.

•Refrigerate it for an hour for firming up the icing.

•Keep the icing now on the cooled cake.

•Pineapple cake is ready.

INGREDIENTS (Nutrition)

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 
  
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

CAKE

• 2 1/4 cups sifted cake flour
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 cup fresh crushed strawberries, unsweetened

STRAWBERRY GLAZE

• 1/2-3/4 cup crushed strawberries
• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla

Directions

Preheat oven to 350 degrees F. FOR CAKE: Sift together: flour, salt, and baking powder.

1. In a separate bowl, combine butter, sugar, eggs, and vanilla.

2. Beat for a total of 3 minutes, scrapping the sides of the bowl.

3. Then add flour mixture to creamed mixture, alternating with strawberries.

4. Beat for two minutes.

5. Pour batter into two 8-inch round greased and floured cake pans.

6. Bake in pre-heated oven for 25-30 minutes, or until cake tests done.

7. Turn out on to wire cooling racks to cool.

8. When cool, top with Strawberry Glaze.

9. FOR STRAWBERRY GLAZE: Mix together all ingredients.

10. Use enough strawberries to thin mixture.

Eggless Chocolate cake

Ingredients: 200 gms. flour(maida)

1 tsp Baking Powder

½ tsp Sodium bi corbonate

1 cup Curd

50 gms. Suji(semolina)

100 gms Butter

200 gms. Powdered Sugar

50 gms. Condensed milk(milkmaid)

3 tbsp Cocoa Powder

1 cup Milk

Method:

1. Sieve flour(maida) with baking powder, soda and cocoa powder.
2. Mix well curd with flour(maida) and keep aside for 10 min.
3. Beat butter, sugar and condensed milk.
4. Add soaked Suji(semolina) and curd mixture.
5. Add flour(maida). Mix well.
6. Add milk to make a fine paste.
7. Bake in a greased tin at 180 c for 55 min. or micro wave for 7 min on high.
8. Serve hot or with icing.

Streusel Topping:

1/2 cup (70 grams) all purpose flour

1/2 teaspoon ground cinnamon

3 tablespoons (40 grams) cold unsalted butter, cut into pieces

1/4 cup (70 grams) brown sugar

1/4 cup (20 grams) toasted and coarsely chopped hazelnuts

Cake Batter:

1 cup (140 grams) all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk

2 large Granny Smith Apples, peeled, cored, and cut into thin (1/8 inch) slices

Ingredients:

• 1/4 Cup unsweetened cocoa powder
• 1-1/2 Cup all-purpose flour
• 1 tbsp Vinegar
• 1 tsp Vanilla
• 1 Cup sugar
• 1 tsp Soda
• 1/2 tsp Salt
• 1/3 Cup oil
• 1 Cup water

How to make Chocolate Cake:

•Mix together all dry ingredients in a bowl.

•Mix liquid ingredients in a separate bowl and combine it with dry ingredients.

•Stir the mixture with a wire whisk until well mixed.

•Grease an eight-inch baking pan.

•Pour the prepared mixture into the pan.

•Bake for about 45 minutes at 350 degree F.

•Top with ice cream and serve.

Ingredients:

• 4 Apples (peeled, cored and sliced)
• 1 tbsp Baking Powder
• 2 cups White Sugar
• 4 Eggs
• 2 tsp Cinnamon (ground)
• 3 cups All-Purpose Flour
• 5 tbsp White Sugar
• 5 tbsp Brown Sugar
• 1 cup Vegetable Oil

How to make Apple Cake:

•Mix flour and baking powder in a large bowl.

•Take a different bowl and put vegetable oil, sugar (2 cups) and eggs into it. Beat the mixture well.

•Now, blend the egg mixture and flour mixture until smooth.

•Take a small bowl and mix brown sugar, white sugar and cinnamon in it.

•Pour half of the oil-egg batter into a pan. Add 2 apples followed by half of the cinnamon-sugar mixture to the pan.

•Repeat the last step.

•Bake the mixture in a preheated oven for about 50-70 minutes.

•Let the cake cool. Invert the pan over a plate.

•Apple Cake is ready to serve.

Ingredients:

• 1 Cup sifted cake flour
• 1 tsp Baking powder
• 3 Eggs, separated
• 1/4 Cup water
• 1 Cup sugar, divided
• 2 Egg whites
• 1/4 tsp Salt
• 2 tsp Vanilla

How to make Basic Sponge Cake:

•Combine cake flour, baking powder, and salt in a big bowl, stir well and keep aside.

•Beat 3 egg yolks in an electric mixer at high speed of for about 1 minute.

•Add 3/4 cup sugar, beating constantly for about 5 minutes till the egg yolks are thick.

•Combine vanilla and 1/4 cup water with it, beating at low speed till well blended.

•Add flour mixture to the egg yolk mixture beating at low speed till blended, keep aside.

•Beat egg whites in a bowl at room temperature at high speed till foamy.

•Slowly add rest of the sugar, beating till peaks form.

•Stir one fourth of the egg white mixture into the batter and gently fold in the rest of the egg white mixture.

•Pour the batter into an ungreased 10 inch tube pan.

•Bake at 350 degrees F for about 35 minutes till cake springs back when touched lightly in the centre.

•Invert the pan and let it cool for about 45 minutes.

•Now remove it from the pan.

Ingredients :

2 cups flour(maida)
2 eggs
½ cup butter
1 ¼ cups sugar
¼ cup buttermilk
3 green bananas
1 tsp baking soda
¾ tsp baking powder
1 tsp vanilla essence
¼ tsp salt
½ cup nuts (optional)

Method :

First sieve the flour(maida), baking powder and baking soda. Add salt to this and keep it aside.
Now put all the other ingredients in the mixer one by one, starting with the butter and sugar.
When the butter and sugar get creamy, add the eggs, buttermilk, vanilla essence and the chopped bananas.
Run the mixer until you get a smooth mixture with no lumps.
Now add it to the sieved flour(maida) in a vessel. Fold the mixture and the flour(maida) well.
Now pour the batter into a greased and powdered cake tin (8"x8") and sprinkle the chopped nuts on top.
Bake for 35 minutes at 200ºC. Cool and cut.

Ingredients:

• 200 gm Maida
• 100 gm Butter
• ½ tsp Raisins
• ½ tsp Tuti-Fruity
• 1 tsp Baking Powder
• 150 ml Aerated Soda
• ½ tsp Vanilla Essence
• 1 tsp Soda Bicarbonate
• ½ tsp Dates (chopped)
• ½ tsp Cashew Nuts (chopped)
• 400 gm Sweetened Condensed Milk

How to make Eggless Fruit Cake:

•Pre heat the oven at 180 degree C. Grease a baking tray and dust it with flour.

•Sieve together maida, baking powder and soda bicarbonate. Set it aside.

•Soften butter and add condensed milk to it. Stir well.

•Now add the vanilla essence to butter-milk mixture and stir well to form a batter.

•Add maida mixture and aerated soda to the batter.

•Now mix cashew nuts, dates, tuti-fruity and raisins with 1 tsp of flour. Shake well so that all the dry fruits get coated with flour.

•Put the dry-fruits over strainer and shake off the excess flour.

•Add the dry-fruits in the batter. Now, pour the batter into the baking tin.

•Bake the batter in the preheated oven for 45-50 minutes

•After due time, check by inserting a tooth-pick in the centre of the cake if it comes out clean.

•Remove the cake from the oven and allow it to cool for a while.

•Loosen the sides of cake using a knife, if necessary. Take the cake out onto a plate.

•Eggless Fruit Cake is ready to savor.

If you wish to post a recipe please submit it as a comment with your name . Or you can send it on
:- shwetarox08@gmail.com

My name is Cake man.
I will give you all the recipes of cakes . There will be eggless as well as with egg . I hope you will enjoy flipping through the recipes . If you like my website kindly leave a good comment as it matters a lot and encourages me to do more.