Winter has just begun and here come the Oranges. Our favourite winter fruit, right? What if I bake an eggless cake with aromatic spice powders and orange zest? What would happen if I add some freshly squeezed orange juice into the batter? These were the questions I was asking myself while thinking about a new festive cake recipe. This is the merrier season for baking. The cake was into the oven, and when the baking time was almost coming to an end, the aroma started wafting out. Oh my goodness! What a fresh flavour it was, daughter and husband started asking questions what are you baking? I just smiled, the baker in me already knew this Orange Fruit Cake is going to be a winner. The cake turned out great eventually, the flavour from orange and spice powders with the bits & pieces of orange soaked dry fruits were speaking aloud from each cake slice! The taste simply took us over. I’m going to bake this soon again and I hope you’ll enjoy baking it too. Don’t forget to share your experience with me if you’re trying this recipe. 🙂
Eggless Orange Fruit Cake
Eggless Orange Fruit Cake made with fresh orange zest & juice, a homemade spice-mix, and dry fruits. Easy to make, feel the burst of flavours on every bite.
Ingredients
- 1 cup- All-purpose flour/Maida
- ½ cup- Caster sugar/White powdered sugar
- ¼ tsp- Salt
- ¼ cup- Yogurt
- ¼ tsp- Baking powder
- ½ tsp- Baking soda
- ¼ cup- Vegetable oil/Olive oil
- 6 tbsp + more for soaking the dry fruits and nuts- Fresh orange juice
- Zest of 1 orange
- 1 tsp- Fruit Cake Spice mix
- 1 small pinch- Dry ginger powder
- 1/3 cup- Dry fruits and nuts of your choice (I used tutti-frutti, raisins, glazed cherries, and cashew nuts)
Instructions
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Soak the dry fruits and nuts overnight in fresh orange juice. Store them in a non-reactive bowl or container, keep refrigerated. Next day strain them and preserve the orange juice for later use.
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Preheat the oven to 180 Degrees C. Prepare a 6” cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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In a bowl mix all-purpose flour, fruit cake spice mix, and salt. Mix well, and keep aside.
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In a separate bowl mix yogurt, sugar, baking powder, and baking soda, wait for 2-3 minutes. The mixture will become a little frothy.
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Now add oil, whisk well.
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Add the flour mixture into this in 3 batches. And keep mixing.
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Now add 6 tbsp orange juice and zest, whisk well to form a lump-free mixture.
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Add the dry fruits and nuts into the batter, fold gently with a spatula.
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Transfer the batter into the prepared cake pan. Smooth the top with the help of a spatula. Tap cake pan gently on the kitchen counter a couple of times to release the air bubbles.
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Bake for 28-30 minutes. Do the toothpick test after 25 minutes. Insert a toothpick in the middle of the cake. The cake is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.
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Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
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When cooled slice, serve and enjoy!
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Keep rest of the cake slices refrigerated in an airtight container, consume within 5 days.
You’re a cake queen Chandrima! 🙂 Seriously – all cake of yours looks so decadently good.
Thanks a lot Dolphia! 🙂
Definitely perfect for Christmas. This orange fruit cake looks incredible!
Thanks a lot Thalia! 🙂
Hello Chandrima, this recipe is awesome, I made it in 6 inch pan and it came out delicious. All your recipes are really awesome. I have a quick query, I doubled this recipe and made it in 8 inch pan, the cake came out good but inside it was soggy as if it was not cooked properly. I guess I messed the baking time… I baked for 25 mins at 180 and then baked 10 mins at 170. Can you please suggest me what am I doing wrong?
Hi Pragya! Thank you and glad to know that my recipes are doing good for you. Please keep the same temp as I’ve mentioned in the recipe. 🙂 And always remember if you’re doubling the ingredients then the cake needs double baking time also. Sometime, it gets done within 45 mins, for that you need to keep an eye. Keep baking any cake for longer time until it bakes properly. Cover the top loosely with aluminium foil, if the top is getting over browned.
Thank you so much Chandrima!! I will try this 🙂 your recipes are really accurate.
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Thank you for the kind words! 🙂