Recipe – Eggless Fruit Cake

This recipe was provided by Vanessa Graham.  It is the basis of the decorated cake that she made for Supriyā and family at the April satsang.

Ingredients:                        12 servings

• 3/4 cup hot water
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon mixed spice
• 3/4 cup dried mixed fruit, chopped
• 1/2 teaspoon baking soda
• 2 cups self-rising flour

Note: You can vary the ingredients of the mixed fruit to your tastes.  The fruit can be soaked in fruit juice for an hour before hand if required.

Method:

1. Grease tin and line with greaseproof paper to come an inch above sides of tin.  Brush paper with melted fat.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
3. In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda.
4. Sift flour into a large bowl and make a well in the centre. Pour the fruit mixture into the flour, and mix together until blended.
5. Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.