This luxurious eggless vegetarian Xmas cake is packed with delights. You can add some cherries and cranberries to it as well if you like. Replace alcohol with apple and orange juice. If you have cranberry juice use that as well. You can use one large 10 inch cake pan or two 6 inch ones. A loaf pan works well also. I eliminate the traditional soaking process by using a pressure cooker and replace the eggs with apples. Video on Instagram @deshpandetara.
Ingredients for approximately 1.35 kg cake
250 grams golden raisins seedless pips removed
100 gram black currants seedless pips removed
2 red apples peeled and grated
50 gram dried cherries or cranberries (optional)
1. 25 cups apple juice
1 cup dark rum
1 teaspoon orange zest
1 tsp cinnamon powder
1.5 tsp allspice powder
1 teaspoon nutmeg powder
1.5 tablespoons cocoa powder1 teaspoon filter coffee extract
200 grams cold but soft butter
1.75 cups brown sugar
185 grams maida or all purpose flour sifted
1 tsp baking powder
1 tsp lime juice
1 tsp baking soda
1/2 cup toasted skinned walnut pieces or pecans or almonds
Optional 3/4 cup brandy for feeding the cake Fondant or marzipan to decorate
Preheat oven to 325F.
Prepare lower rung of oven. Grease and line cakes pans with parchment.
In a pressure cook pan combine golden and black raisins, cherries or cranberries if you are using them with grated apple, orange zest, rum, apple juice powdered spices.
Stir well and pressure cooker 3 whistles on a low flame. If you are concerned about burning the bottom of the pressure pan open it in the middle of the cooking process and give it a good stir. You are looking for the fruit to turn plump and absorb all the liquid, just short of a jammy consistency.
Beat butter and sugar with a hand or in a stand whisk until fluffy.
Add filter coffee, dried fruits and whisk to combine evenly.
Add baking soda to lime juice and when it froths beat into batter until well combined.
Now add flour mixture cup by cup on a slow speed until evenly combined with dried fruits. Scrape bottom of the mixing bowl to ensure batter mixes evenly.
Add walnuts and beat on low speed until combined. Do not over beat this cake after flour has been added. Batter will be dark and thick.
Spread and smoothen batter into two greased and lined 6 inch pans or one single deep 10 inch cake pan and cover with foil.
Use a fork to make a few small Holes in the foil to allow steam to escape while cake bakes.
Bake in lower rung of oven for 50-60 minutes. Remove foil and move to middle rung and bake until a cake tester comes out clean.
Cool in pan completely then unmold and brush with 2 – 3 tbsp brandy.
Place in an airtight container and refrigerate till you are ready to decorate it.
Feeding the Cake
After 3-4 days make four small holes in the cake using toothpicks and pour 2-3 tbsp brandy over the cake again. This can be done 3-4 times over a 3 week period if you wish. If you plan not to feed the cake wrap in plastic wrap to prevent it from drying out in the fridge.