Apricot & Raisin Cake | Eggless Fruit Cake with Jaggery

Apricot & Raisin Cake | Eggless Fruit Cake with Jaggery

Apricot and raisin cake is a delicious fruit cake made eggless, with whole wheat flour and sweetened with jaggery. A perfect recipe, close to the fruit cake for the festive season.

Course Dessert, Snack

Cuisine International

Keyword Aata and jaggery cake, Cakes with whole wheat flour, Christmas cake, christmas fruit cake, Eggless cake with jaggery, Jaggery cake

Prep Time 15

Cook Time 40

Resting time 10

Total Time 1 5

Servings

Calories 315kcal

Equipment

Convection oven
Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter
Weighing Scale for measuring ingredients optional

Ingredients

350 grams Whole Wheat Flour approximately 2 cups
1 teaspoon baking powder
1 teaspoon baking soda
210 grams jaggery approximately 1 cup
250 milli milk approximately 1 cup
100 grams melted butter approximately ½ cup
75 grams Chopped dried apricots
50 grams black and golden raisins mixed
1 teaspoon cinnamon powder
½ teaspoon dried ginger powder
½ teaspoon cardamom and clove powder 4 cardamom, only seeds and 3 cloves pounded
few sliced almonds for topping optional

Instructions

Preheat oven to 160 C. Grease or line 2 6 inch baking pans with butter or 1 8 inch pan with butter or parchment. I have generously greased the cake tins with butter.
Measure all the ingredients mentioned and keep it ready in room temperature on the kitchen counter.
In a wide bowl, take flour, baking powder, baking soda, cinnamon powder, ginger powder and cardamon clove powder and whisk well to get a uniform flour mix
To the dry flour mix add chopped apricots and raisins. Mix well to combine. This ensures the fruit is distributed uniformly in the cake, instead of sinking to the bottom of the bake.
In a wide bowl. add milk and jaggery. Using a whisk mix the jaggery well to dissolve.
To this now add melted butter and whisk well.
To this wet ingredients, slowly add the dry flour mix in batches and combine using a whisk.
After adding all the flour to the wet mix, use a spatula and combine well. Make sure there is no dry flour in the batter.
Divide the prepared cake batter into the cake tins. Tap gently to release any air inside.
Sprinkle some chopped almonds on top. This is purely optional. If you don't prefer almonds you can use walnuts or even sprinkle apricots and raisins too.
Bake the cake in the preheated oven for 40 minutes or until a skewer inserted in the middle of the cake, comes out clean.
Oven temperature and baking time differs from model to model. So keep an eye on the cake after 30 minutes.
Once done, remove the cake and let it sit on the counter for 5 minutes to cool down.
Once it is cooled enough, slowly unmold the cake from the cake tin to wire rack. Let it cool completely.
Allowing the cake to rest is very important before removing the cake from the tin. Been there and done that, be patience or you will end up with half the cake in the pan and half in your hand.
Freshly baked cake stays good on the kitchen counter for a day or two. If storing for more time, i recommend refrigerating in an air-tight container. While serving cold cakes from the refrigerator, reheat the slice for 20 seconds in the microwave and serve warm

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