Eggless Dry Fruit Cake
This delightful Eggless Dry Fruit Cake is a celebration of flavors that brings together the richness of mixed dry fruits with the soft, moist texture of a perfectly baked cake. Whether you're looking for a special treat for festive occasions or simply want to enjoy a wholesome cake with your evening tea, this recipe never disappoints. The best part? It's completely egg-free, making it perfect for vegetarians and those with egg allergies.
Dry fruit cakes have always held a special place in Indian households, especially during celebrations and festivals. This Tamil-style eggless version maintains all the traditional richness while being accessible to everyone. The combination of cashews, almonds, raisins, and dates not only adds incredible texture but also makes this cake naturally nutritious and energy-packed.
What makes this recipe truly special is its simplicity and foolproof method. Even beginners can achieve bakery-style results at home with basic ingredients and minimal equipment. The aroma of dry fruits and vanilla wafting through your kitchen as this cake bakes is simply irresistible, and the taste will have everyone asking for seconds!
🛒 Ingredients
👨🍳 Instructions
Chop all the dry fruits (cashews, almonds, dates) into small pieces and soak the raisins in warm water for 10 minutes. Drain and keep aside.
Grease a cake tin with butter or oil and dust it lightly with flour. Set aside.
In a large mixing bowl, add powdered sugar and butter (or oil). Whisk well until light and fluffy.
Add milk gradually to the butter-sugar mixture and mix well until smooth and creamy.
Add vanilla essence and cardamom powder. Mix well to combine.
In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
Gently fold the dry flour mixture into the wet ingredients using a spatula. Mix in one direction using the cut and fold method until just combined. Do not overmix.
Reserve 2 tablespoons of chopped dry fruits and fold the remaining dry fruits into the cake batter gently.
Pour the batter into the greased cake tin and tap it gently to remove air bubbles. Sprinkle the reserved dry fruits on top.
Preheat your oven to 180°C (350°F) or prepare a kadai/pressure cooker with salt for stovetop baking.
Bake in preheated oven for 40-45 minutes or in kadai on low flame for 45-50 minutes until a toothpick inserted comes out clean.
Once done, remove from oven and let it cool for 10 minutes. Then demould and cool completely on a wire rack before slicing.
💡 Tips and Tricks
- 💡Do not overmix the batter after adding flour as it can make the cake dense and hard. Use gentle folding motions.
- 💡If using a pressure cooker or kadai, ensure to preheat it for 10 minutes and maintain low to medium flame throughout to prevent burning.
- 💡You can customize the dry fruits according to your preference - add walnuts, pistachios, or dried cranberries for variation.
- 💡Dust the chopped dry fruits with a little flour before adding to the batter to prevent them from sinking to the bottom.
- 💡Store the cake in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.
Nutrition Info
AI Estimated Values per serving
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