Eggless Fruit Cake Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/2 cup yogurt (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup milk (room temperature)
- 1 cup mixed dried fruits (such as raisins, cranberries, apricots, and cherries)
- 1/2 cup chopped nuts (such as walnuts, almonds, and pecans)
- 1/4 cup orange juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice Instructions
Preheat your oven to 350°F (175°C). Grease and flour a medium loaf pan (approximately 8×4 inches) or line it with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground allspice. Set aside.
In a separate large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the yogurt and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and orange juice. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the mixed dried fruits and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.