Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Golden Fruit Cake

Preheat the oven to 180C/350F/gas mark 4

Use an oblong cake tin 23 x 13 cm/9 x 5 inches.

Line and grease the cake tin. Beat the sugar, sour cream and oil in a large bowl for 2 minutes. Add the pumpkin and golden syrup and beat again until well mixed. Sift the flour, spices and milk powder together, then sift again into the sugar-pumpkin mixture. Using a wooden spoon, fold through lightly. Add the raisins and water and fold again. Turn into the cake tin.

Bake for 1 hour, then reduce the temperature slightly and bake for a further 20 to 30 minutes. Remove from the oven and allow to stand for 10 minutes before turning out onto a cake rack to cool. Best if left to stand overnight.