This colorful, attractive cake is a rich cake with nuts and dry fruits. The recipe is taken from a vegetarian cookbook, “Great Vegetarian Dishes” by Kurma Das. I did small changes in this recipe. This is my mom’s favorite cake . Last month my mom came from India. I made this cake for her birthday. She was so happy, she liked the cake very much.
Ingredients
Plain Flour (Maida) – 2 cups
Melted butter 1 tbsp (15 ml)
Unsalted Butter – 1 cup
Smoothly mashed potato 250 gm. (1 cup)
Baking powder 1 1/2 tsp
Baking soda 1/4 tsp
Mixed dried fruit 2 cups. (I used tropical fruits, cranberries, black and golden raisins, dates and cherry, currants )
Walnuts and Cashews 100gm
Brown sugar 220 gm. (1 cup)
Maple syrup 1 tbsp (15 ml)
Finely grated zest from one orange
Water 250 ml (1 cup)
Yogurt 2 tbsp (30 ml)
Vanilla extracts 1 1/2 tsp
Allspice powder 3/4 tsp
Blanched and peeled almonds for decoration
Method:
- Cake mix: Chop nuts into small pieces; chop Tropical fruits, dates and cherry into small pieces.
- Sieve the flour, i/4 tsp of baking soda, and baking powder and mix well.
- In a saucepan, combine the dried fruit, sugar, butter, syrup and water and heat slowly on low heat, stirring, until the sugar dissolves.
- Increase the heat to medium and allow the mixture to come to a boil, reduce the heat and then simmer for 20 minutes on low heat.
- Remove the sauce pan from the heat, mix in the 1 tsp baking soda and allow to cool.
- Once the mixture has reached room temperature, add the yogurt, vanilla extract, all spice and mashed potato and beat well with a whisk, until the mixture is smooth.
- Add the nuts, and carefully fold in the flour, mixing until well combined.
- Baking: Grease a cake tin; spread some dry fruits in the bottom, put the cake dry fruit mixture, level it.
- Decoratively arrange the almonds over the top of the cake.
- Cover the cake with aluminum foil and bake at 180 degree centigrade/ 350 degrees F for 1 1/2 to 2 hours or until a skewer inserted in the center of the cake comes clean.
- Now colorful Egg less Dry Fruits and Nuts Cake is ready. If possible, allow the cake to mature over night or at least for 4 to 5 hours before slicing it up.
- Note: Potato starch is a common ingredient found in egg replacers and the potatoes here act as a binding agent and you can’t detect its presence in the cake.
- You may use dry fruits and nuts of your choice.
I was waiting for a baking recipe fr long time..will try this soon..:)
ReplyDeleteDry Fruits Cake is awesome making is very nice...interesting one :)
ReplyDeleteNice blog… thanks for sharing this information with us....
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