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Eggless Fruitcake

Not a high riser but a simple cake and easy to make. Pumpkin pie spice can be substituted for the mixed spice in this recipe. If you can't find self-rising flour, substitute 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt for each cup of self-rising flour.

Eggless Fruitcake

Ingredients

  • 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

Instructions

1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

2 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.

3 Sift flour into a large bowl and make a well in the center. Pour the fruit mixture into the flour, and mix together until blended.

4 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 center of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.

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Cake Central › Recipes › Eggless Fruitcake