Are you craving a delicious, moist fruitcake but want to avoid using eggs? This eggless fruitcake recipe is the perfect solution! It's surprisingly easy to make, requires no special baking skills, and delivers a rich, fruity flavor that will impress everyone. This recipe offers a fantastic alternative for those with egg allergies or who simply prefer egg-free baking. Get ready to enjoy a wonderfully fragrant and flavorful homemade fruitcake that's both healthy and satisfying. Perfect for breakfast, brunch, or an afternoon snack! It's one of the best recipes for a quick and easy homemade dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup unsweetened applesauce
- ½ cup milk (any kind)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mixed candied fruits (cherries, pineapple, orange peel)
- ½ cup raisins
- ½ cup chopped nuts (walnuts, pecans, or almonds)
Instructions:
Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake comes out cleanly.
Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This thorough mixing ensures even leavening.
Wet Ingredients: In a separate bowl, combine the sugar, applesauce, milk, oil, and vanilla extract. Whisk until well blended. Make sure there are no lumps of sugar remaining.
Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough cake.
Fruits and Nuts: Gently fold in the candied fruits, raisins, and chopped nuts. This ensures they're evenly distributed throughout the cake.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes to prevent overbaking.
Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for the Best Eggless Fruitcake:
- Room Temperature Ingredients: Using room temperature ingredients helps them blend together more easily, resulting in a smoother batter.
- Don't Overmix: Overmixing the batter develops the gluten in the flour, leading to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
- Cool Completely: Allow the cake to cool completely before slicing to prevent it from crumbling.
Variations:
- Spiced Fruitcake: Add a pinch of cardamom or ginger for an extra layer of warmth and spice.
- Citrus Zest: Incorporate the zest of an orange or lemon for a brighter, citrusy flavor.
- Chocolate Chips: Add ½ cup of chocolate chips for a decadent twist.
- Different Fruits: Feel free to experiment with different dried fruits like apricots, cranberries, or figs.
Nutritional Information (per slice, approximate):
This will vary depending on the specific ingredients used. For a general estimate, a slice of this fruitcake contains approximately:
- Calories: 250-300
- Fat: 10-15g
- Carbohydrates: 35-40g
- Sugar: 20-25g
- Protein: 3-5g
This delicious eggless fruitcake is a perfect example of how easy and rewarding homemade cooking can be. It’s a versatile recipe that you can easily adapt to your preferences, making it a delightful treat for any occasion. Enjoy!