Britannia fruitcake has so many childhood memories associated with it. That multicolor tutti frutti always excited me, but since they were not eggless fruit cake, we rarely got to eat them. I always wished if there were Britannia eggless fruit cakes. Luckily we now get vegetarian cakes as well, but ye “un dino ki baat hai”.
After I grew up and I ensured that I am making eggless cakes. Being vegetarian should not become problems to many and hence here is my Britannia fruit cake recipe without eggs. And not just cake, I also have Eggless Tutti Frutti Bread recipe for those who love tutti frutti just like me.
Christmas is nearing and many people now would be planning to make Christmas cake. In general, Christmas cakes are alcoholic, but for those who do are non-alcoholic they must start preparing for non-alcoholic Christmas cake.
My other famous Eggless Cake Recipes
|Oven Temp||180 C|
|Baking Time||25 min|
|MW Convection Temp||160 C|
|Baking Time||25 min|
|Demold Instructions||After 5 min|
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Eggless Fruit Cake Recipe with Condensed Milk
The best part about everyday cakes is that you don’t need heavy equipment to mix and any fancy stuff to decorate. They are quick to make and you don’t need any special occasion to bake these cakes.
Today’s recipe is about famous Britannia fruit cake recipe but a much healthier version than what you get in the market. Haven’t I told you that baking at home gives you so many advantages over eating market bought baked goodies?
My initial trial was with All-purpose flour (Maida). I was very much happy with the outcome. But I wanted it to be healthier. My next experiment was then with my favorite ingredient, yes, 100% Whole Wheat.
Eggless Fruit Cake with Whole Wheat
It has all the goodness of whole wheat flour and without using harmful chemicals and preservatives. Baking this cake at home and serving it to your family will not make you feel guilty.
This, like other recipes on my blog, is again a tried and tested recipe. While experimenting on a recipe, when I get the desired result, I take a pause. Then to be sure with the recipe, I bake the same recipe for at least two more times and my family and neighbor becomes my lab rats for testing.
This recipe surprised me with not only a positive response from everyone but almost 80% of people asking me to take their orders. Should I start taking orders or not, is still a question in my mind, Lol.
But now I was confident about my recipe. This cake will simply melt in your mouth. I am sure by now you must be excited to try this recipe. Then let’s start the recipe.
How to make fruit cake without egg
First thing first, keep your oven for preheating at 180 °C.
In a mixing bowl, take condensed milk, melted butter, oil, and vanilla extract. Using a whisker/spatula, mix all the wet ingredients.
For this recipe, I have used salted butter and hence not added additional salt. I feel salted butter enhanced its flavors. However, if you are going to use unsalted butter, then add ¼ tsp of salt in addition.
Using a sieve sift flour, baking powder, and baking soda directly into the bowl with wet ingredients. Do not skip sifting if you want a soft and fluffy cake. It helps to remove the unwanted particles but helps to aerate the flour. In eggless baking, sifting plays an important role.
Using the cut and fold method, mix dry ingredients into wet ingredients. Start adding milk to make the batter of pouring consistency. The batter should be smooth. Now add tutti frutti to the batter and fold.
Time to Bake
Pour the prepared batter into a greased baking tin. Tap the tin on counter to release the air bubbles. Now, bake it in the preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
When a toothpick inserted in cake comes out clean, it means the cake is baked and ready to take out from the oven. Take the baking tin out from the oven and let it rest for 5 minutes. After 5 minutes demold the cake, slice and serve. This cake tastes best when served warm.
Buy Tools and Ingredients used in this recipe
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