Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Sugar-free Fruit Cake

Preheat the oven to 160C/325F/gas mark 3

Use a 15cm/6 inch square cake tin.

Oil the cake tin. Simmer the fruit with the spices and malt extract for approximately 10 minutes, making sure to keep the fruit well covered with water to stop it boiling dry. Leave to cool in the liquid. Strain the cooled fruit and reserve the liquid. Rub the oil, flour and baking powder together. Add the fruit and lemon juice.

Add the yoghurt to the mixture and add enough water from stewing the fruit to make a dropping consistency. It is important to look at the texture of the cake mixture, the stiffer it is the drier the cake will be, so make sure the mixture is soft and drops from the spoon readily. Put the mixture into the cake tin. Bake in the pre-heated oven for 50 minutes. Leave to cool in the tin and cut when cooled.