Wednesday, November 30, 2005

Egg-less Fruitcake

Mom have been craving for cakes lately and she complaint that i didn't bake any cakes last weekend :p (oh yes, i was pretty busy going here and there to shop and dine). Therefore, yesterday after work and after a warm shower while waiting for dinner to be served, i decided to bake an Egg-less Fruitcake. Hohoho...must be thinking why it has to be egg-less huh...i guess it's because i had too much of soft-boiled eggs for da past few days as my breakfast (yes, every morning) and that's why i omit da eggs and bake an egg-less cake..:) No worries to bake an egg-less cake because it taste as good as normal cakes and that it's healthy! I guess a vegetarian definitely will be able to have a bite out of it. I am pretty happy as a matter of fact that da cake turns out to be good and according to my little sista, it's yummylicious compared to da 1st fruit cake i'd baked a couple of months back..:p I am pretty amazed with da texture of da cake as i did tried a few bites early this morning for my breakfast....oo lah lah, da soft texture of it goes well with a cuppa and i love it so much because it's not sweet at all and it's egg-less! If you wanna try it out on your own, here's da recipe by Amy Beh:-

Ingredients
  • 175g Mixed Fruits (i'd used 100g of mixed fruits and 75g of dried apricots)
  • 100ml Water
  • 100g Butter (i'd used margerine instead of butter)
  • 100g Soft Brown Sugar
  • 1/2 tsp Vanilla Essence
  • 7 tbsp UHT Milk (i'd used low-fat milk)
  • 1/8 tsp salt
  • 200g Self-Raising flour (sifted)
  • 1/2 tsp Ground Cinnamon (sifted)
  • 1/4 tsp Ground Nutmeg (sifted)

Method

  1. Preheat oven to 180 degC
  2. Combine water and fruits into a saucepan and bring to a boil then simmer gently for 3-4 minutes or until fruits are soft and plumbed up. Bring saucepan away from da heat and leave aside to cool completely
  3. Beat butter/margerine, sugar and essence with an electric mixer until light and creamy
  4. Add milk and salt into da cooled fruits mixture and stir into da creamed butter/margerine mixture
  5. Fold sifted dry ingredients (self-raising flour, ground cinnamon, ground nutmeg) into da mixture. Mix well to combine
  6. Turn out da batter into da prepared loaf tin and bake in preheated oven

Baking Time

  • 40-60 minutes or until cake is done when tested with a skewer

Oven Temperature

  • 180 degC (Bottom & Top)




yeaps, this's da egg-less fruitcake batter....it's ready to be baked!



look at my egg-less fruitcake inside da oven...yeah, it's raising...:D



hooray..my cake is ready to be served! oh yeah, i did sprinkle some of da almond flakes on top as dad and mom love it..:)



da top view of my egg-less fruitcake....ekekekeke.....yum yum...



it's completely cool now and can be eaten!!!!! yummyyyyyy...;)

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