Eggless Fruit Cake (with condensed milk, caramel syrup & Soda)
1 tin (400g)- Milkmaid condensed milk
1/2 teaspoon - Dalchini (Cinnamon) Powder
1/2 tsp-Jaiphal (Nutmeg) Powder
1 teaspoon -Soda Bicarbonate (cooking soda)
1 teaspoon -Baking Powder
2 cups (200g)-Maida (Flour)
1/3 cup (50 ml)-Warm Water
½ cup (75g)-Sugar
150 g /1-1/2 cups-Mixed Dried Fruits (Chopped cashew nuts, almonds, raisins, figs, tutty fruitty ...)
150 ml-Aerated Soda (I’m recommending to use 115 ml soda)
Preheat oven to 170 * C, grease and dust with maida an 8” dia round cake tin.
Heat sugar in a pan on medium heat till it melts and becomes brown, add warm water to make caramel syrup and keep aside.
Sift together the maida, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3 times.
Mix 1 tablespoon maida into the chopped fruit to coat the fruit.
Soften butter in a pan; mix in MILKMAID Sweetened Condensed Milk. Fold in the sifted maida with the MILKMAID-butter mixture, alternating with aerated soda and caramel syrup till all are used. Add the chopped dry fruits, fold into the mix carefully.
Pour the batter into the greased cake tin and bake for an hour at 170 * C or till the cake is done. Remove from oven, cool for a while. Loosen sides of cake and turnout onto a plate. Cool slightly (or 2 hours) before cutting into pieces.