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eggless wine fruit cake

serving size

For 4-6 people

 

For soaking

1 cup red wine

½ cup seedless dates

¼ cup almonds

¼ cup cashewnuts

5-6 glazed red cherries

1 tbsp tutti frutti 

1 tbsp chopped candied orange peel

¼ cup raisins

4-5 halved walnuts

 

For cake batter

2 cups all purpose flour

1 pinch of salt 

½ tsp baking soda

1 tsp baking powder

1 tsp instant coffee

¼ tsp cinnamon powder 

¼ tsp nutmeg powder

½ cup brown sugar

¾ cup oil

2 tbsp curd dissolved in 1 tbsp water 

½ cup milk

1 tspvanilla extract

1 tsp chocolate nibs

 

 

preparation time: approx. 10 minutes

Cook time: approx. 1 hour

 

1) Chop the dated, almonds, cashewnuts, walnuts, glazed cherries, candied orange peels and soack the chopped dry fruits as well as the tutti frutti and raisins in red wine. Cover and keep the mix in a cool and dry place for about three days. Keep stiring the mix everyday at least once.
 

2) Mix the dry ingredients for the batter (all purpose flour, salt, baking soda, baking powder, cinnamon powder, nutmeg powder and instant coffee mix) together.
 

3) Stir in 1 tbsp water in 2 tbsp curd and add to the dry ingredients as well as the soaked dry fruit mixture, chocolate nibs, brown sugar, oil, milk and vanilla essence. Mix well.
 

4) Pour the batter in a greased paper lined cake pan of 6-7 inches diameter.
 

5) Bake the cake in a preheated oven at 200 degrees C° in the lower rack for about 50 minutes to 1 hour 
 

Let the cake cool and then remove it from the pan.

 

 

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If you want to know more about the Indian cuisine and its aromatic spices, visit our tips & tricks page.

 

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