eggless fruitcake

eggless fruitcake
  • 3/4 cup hot water
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon mixed spice
  • 3/4 cup dried mixed fruit, chopped
  • 1/2 teaspoon baking soda
  • 2 cups self-rising flour


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda.
  3. Sift flour into a large bowl and make a well in the center. Pour the fruit mixture into the flour, and mix together until blended.
  4. Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.

09/20/2019
eggless fruitcake, recipe PT15M PT1H 5 455 calories

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