Eggless Fruitcake recipe

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Ingredients

¾ cup hot water
½ cup butter
½ cup white sugar
½ teaspoon ground nutmeg
1 teaspoon mixed spice
¾ cup dried mixed fruit, chopped
½ teaspoon baking soda
2 cups self-rising flour

Nutrition Info

198.4 calories
carbohydrate: 30.2 g
cholesterol: 20.3 mg
fat: 8 g
fiber: 0.6 g
protein: 2.4 g
saturatedFat: 4.9 g
servingSize: -
sodium: 373.4 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

Not a high riser but a simple cake and easy to make. Pumpkin pie spice can be substituted for the mixed spice in this recipe. If you can't find self-rising flour, substitute 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt for each cup of self-rising flour.

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