Eggless Dry Fruit Cake II

As I had mentioned in my earlier post that this year I am going to try various versions of dry fruit cakes, here is my second version. Except for a bit crumbly nature, I was quite satisfied with my version I. To overcome that, here I am going to add a secret ingredient to the cake to help it bind well. As I was browsing the internet and searching for various eggless dry fruits cake, I came across a couple of recipes in which mashed potato were added to the batter. I was quite intrigued by potato and really wanted to try it out to find the texture. And its really amazing, I must say. The cake is extremely moist and soft.  Also I have increased the amount of the soaked fruits and dry fruits than last time. I have reduced the sugar a bit as I found my earlier cake to be quite sweeter. My soaked fruits seem to be quite sweet. This time I have added the home made candied orange peel too. I have reduced the spice powder a bit as I found it quite strong in my earlier cake. Plus for this cake, I have used the dry fruits soaked in spice infused black tea.

I would be looking forward to all kinds of feedback from anyone who tries to make it. I am not claiming this to be any kind of traditional Christmas cake. This is just a tasty, dry fruits and nuts cake 🙂

As always I have used my 240 ml cup.

Ingredients:

• All purpose flour 150 gm
• Salt a pinch
• Butter 75 gm
• Boiled potato 1 (80 gm)
• Brown sugar 1/4 cup
• Baking soda 1/2 tsp
• Baking powder 1/2 tsp
• Soaked dry fruits 300 gm
• Chopped nuts 75 gm
• Candied orange peel 1 tbsp
• Orange marmalade 1 tbsp
• Glazed cherries 8-10
• Maple syrup 1-2 tbsp
• Orange zest 1/2 tsp
• Lime zest 1/2 tsp
• Candied ginger (optional)
• Vanilla extract 1 tsp
• Warm water (optional)
• Caramel syrup 2 tbsp

Method:

• Roast the nuts and chop them finely. Chop the candied orange peel and cherries.
• Sieve the flour, baking powder, baking soda 3-4 times.
• Preheat the oven at 130-140 degree Celsius for 10 minutes.
• Grease an 8 inch round cake tin and dust it with flour. Place a parchment paper on the base.
• Cream the butter and sugar till it is soft and fluffy. Add the mashed potato and mix well.
• Add the vanilla extract and the zest and mix well.
• Now add marmalade, caramel syrup and maple syrup and mix well.
• Now drain the soaked dry fruits and add it to the butter mixture.
• Fold in the flour to the butter mixture in 2-3 batches gently.
• Now fold the nuts, candied peel and glazed cherries.
• Pour the batter into the prepared cake tin and place it in the preheated oven.

• Bake for 60-70 minutes or till a tootpick inserted in the centre comes out clean.
• Take the tin out of the oven and allow it to cool for 10-15 minutes.
• Remove the cake slowly from the tin and place it on a cooking rack.
• Cool the cake for 2-3 hours and then slice it.  Enjoy 🙂