Surprise Pound Cake

27 Jul DSC_0119

For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!

I always find zebra cakes very fascinating and although its on my to-bake list, I opted to do something simple this time around. I baked a pound cake with a “star” of a surprise inside.



  • Ingredients for a loaf of chocolate/red velvet pound cake
  • Ingredients for a loaf of vanilla pound cake

The world of internet is abound with pound cake recipes, so I am not going to delve into that. You can choose your own pound cake recipe for this. Also, I was deliberating about baking a red velvet pound cake or chocolate pound cake, so ended up with a mixture of both😛 .  Added red food coloring and a bit of chocolate to the batter for the main loaf😀

I started off with baking the vanilla loaf first and baked it in a 9*5 pan at 350 degree Fahrenheit for about 50 minutes. Again, I would think that would vary on your recipe.  After the cake had cooled a bit, I transfered it to wire rack and let it cool further. I find it easier to make clean cuts on a cool cake as opposed to one freshly out of oven. Cut it into 1 inch slices. Now, I used a star cookie cutter, but really you can use any  cookies cutter, to carve out the surprise part of the cake.


Prepare the batter for the chocolate pound cake and pour it into the loaf pan barely enough to line an inch. Place the carved stars along the length of the pan, leaving no gaps in between. I did however leave a little less than half an inch between the pan wall and the stars on either side. Also, make sure that all the edges of the stars align. Now, pour the remaining batter over the assembly and place into oven for baking.


The cake looked like a regular pound cake and gave away no details of the surprise inside, until it was cut. Well, I and only I could see the little bumps made by the star tops😉 . But, the cake looked and tasted amazing. I love how the stars are perfectly shaped and each loaf of cake has stars on both sides.


Amazing!,  and a great variation from regular cakes! If its already not evident from my blog, I would like to end the post by saying that I absolutely loved this month’s challenge!

Hot Cross Buns

27 Apr Hot Cross Buns

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. Since, in addition to sharing the recipe for Osterbrot – German Easter Bread and Mama Pia’s Easter Bread, she had also given us the option to bake any Easter Bread of our choice. I seized this opportunity to bake the “Hot Cross Buns”🙂

Hot Cross Buns

And I sang the kindergarten rhyme “Hot Cross Buns” all the time I was baking. Well, according to wikipedia, A hot cross bun is a spiced sweet bun made with currants or raisin and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Ireland, Australia, New Zealand, the Caribbean, South Africa, and Canada. For the challenge I chose to use the one over at Foodness Gracious. I stumbled upon the blog while looking for a recipe for the buns, and I think I am a fan. I would totally recommend paying them a visit🙂



  • 1 cup warm water
  • 3 tsp quick rising yeast
  • 3 tbsp sugar
  • 1/3 cup dried milk powder
  • 1 large egg
  • 2 1/2 cup bread flour
  • 1 tbsp olive oil
  • pinch of salt
  • 1 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup raisin


  • 1/4 cup flour
  • 6 tsp water


  • 1/3 cup water
  • 2 tsp sugar

Dissolve the yeast in warm water and then add sugar, dried milk and the egg. Whisk them till combined. Add 1 1/2 cup of flour and mix it till it forms a smooth paste, cover and set it aside for ~30 minutes.

Hot Cross Buns

Add oil and salt, followed by the remaining flour, and after forming it into a ball, transfer to a stand mixer with a dough hook and add the spices. If the dough is still a little wet, add another tablespoon or two of flour. Add the raisins and mix at a low speed for a couple of minutes. Place the dough in a lightly greased container and set it aside again for ~30 minutes.

Grease a 13*10 inch baking tray and pre-heat the oven to 380 degree Fahrenheit. Divide the dough into 12 balls and place them into the tray  into a 4*3 grid. Cover the tray and set it aside till the dough balls rise enough to touch each other.  Meanwhile, mix water and flour together and once the dough balls are ready, pipe a cross across all the buns.

Bake in the oven for 20 to 25 minutes. Boil sugar and water for the glaze. When the buns are golden brown remove from oven and  glaze them over.

Hot Cross Buns

The buns are now ready. I happened to stumble upon the recipe at the right time, not only was I looking for one I could use for this month’s DB challenge, the weather in the Bay Area has also been perfect to make one appreciate oven fresh buns (yeah,its raining here !!!!! and they say its summer! )

Hot Cross Buns

A good recipe, I say! You can butter them up or splash them over with some jam or marmalade, either way they are delicious. Off I go now, to make some hot tea😀 Enjoy!!

Almond Biscotti

20 Apr Almond biscotti

I know quite a few people who love biscotti, but this friend of mine always orders a chocolate covered biscotti on our coffee runs. And so after our last run, I decided to try my hands at baking them up🙂 There are a lot of biscotti recipes available on the net and the biscotti recipe I am going to share with you today has been adapted from Italian Dessert Recipes.

Almond biscotti

I love the fact that the recipe is so simple and involves very few ingredients. In fact, if you want to bake them without nuts, just don’t add any almonds and they would still be delicious.


  • 1 cup blanched almonds
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 tsp salt
  • 1 tsp almond/vanilla extract
  • 1 tsp baking powder
  • 1 3/4 cup all-purpose flour

Pre-heat the oven to 350 degree Fahrenheit. Line a cookies tray with a parchment paper and set aside.

Almond biscotti

For blanching almonds, boil some water and pour the almonds in for not more than a few seconds. Drain and rinse wit cold water and just peel off the skin from the almonds. Next, toast the almonds in the oven for ~10 minutes and chop/slice them after they have cooled a bit.

Almond biscotti

In a bowl sift flour, baking powder and salt and set aside. In another bowl beat sugar and eggs till a little thick and forms ribbons. The original recipe asked for almond extract but since, I only had vanilla extract, I used it instead. Add in the dry ingredients and beat till they mix well. Fold in the chopped almonds. If the resulting batter is runny use flour to shape the dough into 12 inch*4 inch rectangle and place it on the cookie sheet. Bake for 25 minutes and then cool the dough, before slicing the biscotti and baking each side of the biscotti for ~10 minutes in the oven.

Almond biscotti

For the chocolate, I melted some unsweetened baking chocolate and then dipped the biscotti lengthwise  into it. Let the chocolate dry off. Enjoy with tea/coffee or without.

They are light and yummy and the almonds add a nice flavor and crunch. I am thinking of experimenting with different flavors and nuts next. I had fun baking them. One of my goto recipes for sure🙂

Eggless Banana Nut Muffins

8 Apr Banana nut muffin

During the brief hiatus from the blogging world, I did bake quiet a few times but either the pictures didn’t turn out perfect or I was so busy enjoying the bake, that I forgot to save any for the photo-ops😀 . There were however times when I did take a few snaps, and saved them for a post. So, now that two of my consecutive posts are about muffins has nothing to do with my love for everything “Muffin”. Its just that, I have been too lazy and am publishing posts that I have been thinking about sharing with all you folks for a long time.

Banana nut muffin

Banana-nut muffins remind me of those cold winter mornings, when I would grab one of them from the campus center cafeteria while running late for a class. Good-old days🙂  This recipe has been in my possession for some time now, and everyone who has tried up one of the bakes, always falls in love with them. Often, people don’t even realize they are home baked. They are that good!

Banana nut muffin


  • 1 1/2 cup all purpose flour
  • 4 over ripe bananas
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/4  cup light brown sugar
  • 1/4 cup toasted walnut pieces

Banana nut muffin


Pre-heat the oven to 375 degree Fahrenheit. Line a muffin pan with muffin cups and set it aside until needed.

In a bowl mix flour, baking soda and baking powder and set it aside. In another bowl, mash the bananas and add butter, oil and vanilla extract to it. Add sugar and mix it well. Now, add the dry ingredients to the wet ingredients and mix in quick movements using a big spoon till all the ingredients are incorporated. Do not over mix. Fold in the chopped walnut pieces.

Banana nut muffin

Pour the batter into the muffin tins and bake it for about 25 minutes. The time required might vary depending on your oven, so the best test would to be to bake till a toothpick inserted comes out clean🙂

That’s it, your muffins are now ready. Remove them from the pan and place them on a wire rack to cool, or…… you could eat one and enjoy all, after all you worked so hard work to bake them🙂  

Cinnamon Swirl Coffee Cake Muffin

3 Apr Cinnamon Swirl Coffee Cake Muffin

I love my weekend brunch ritual at Panera Bread. It was here that we first tried out cinnamon crumb cake and fell in love with it. Now, almost every meal at Panera ends with a slice of cinnamon crumb cake. So, yes, we love it (like one can love food🙂 ), more so on days when the cake is freshly baked and still warm.

Cinnamon Swirl Coffee Cake Muffin

I had been thinking about baking these for a long time and when I came across this recipe, I immediately bookmarked it. However, it wasn’t until last weekend that I could actually try it out and oh boy, they were amazing!! This is one the most amazing recipes around and as Jessica from On Sugar Mountain said, beneath that modest muffin appearance lies a whole array of comforting flavors and texture.

Cinnamon Swirl Coffee Cake Muffin


Crumb topping

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 3 tbsp softened butter
  • a pinch of cinnamon

Cinnamon filling

  • 1/3  cup melted butter
  • 1/3 cup brown sugar
  • 1 tsp cinnamon

Muffin batter

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup milk

I used the exact same recipe from Jess’s blog. For convenience, here are the exact steps.

Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.

Preparation: Crumb topping

Combine all ingredients until mixture resembles coarse crumb and set aside until needed.

Preparation: Cinnamon filling

Whisk all the ingredients together and set aside until needed.

Preparation: Muffin batter

Combine all flour, sugar, baking powder and salt in a bowl and set it aside. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients in a few swift movements. Do not over mix.

Pour about 1 to 1 1/2 tbsp muffin batter into all the muffin cups, make sure you have enough batter remaining for the second layer. Add about 1 tsp of cinnamon filling on top of the batter we just poured, followed another tbsp of muffin batter. Top the muffins with the crumb topping and place the pan into the oven for 15-20 minutes or until it passes the toothpick test. I was impatient while pouring the batter into the tins so my muffins came out in different sizes, however the smaller ones had more even more flavor in them🙂


Cinnamon Swirl Coffee Cake Muffin


Once done, let the muffins cool in the pan for a few minutes before moving them to a wire rack.


Cinnamon Swirl Coffee Cake Muffin


These muffins are simple and delicious and the cinnamon swirl filling and the topping raise the bar to a whole new level.

This recipe is a keeper.  From the looks of it, I will be baking another batch very soon :) 




Pinwheel Sugar Cookies

25 Dec Sugar Cookie

Christmas is here, and despite my resolution of not indulging my sweet tooth, I couldn’t ignore the urge to bake. After all, after christmas comes new year and I can renew my resolution then😀 I had been browsing for sugar cookies for a long time now, and I find the idea of prepare-freeze-bake on demand cookies exceptional. It saves time, and one can still boast of baking them up from scratch, not to mention, they are delectable.

My husband who usually doesn’t like anything too sweet, loved them. In fact, I had to ask him to leave them alone till I could get a few pictures for the blog. It is one of the easiest cookie recipes and they looked so pretty too. Check out for yourself.

Sugar Cookie


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1/2 tbsp baking powder
  • 1 egg yolk
  • 2 tsp vanilla essence
  • 1 tbsp milk
  • few drops of red/green food color

Line a baking sheet with parchment paper and set it aside. Sift flour and baking powder in a bowl and set it aside as well.

Sugar Cookie

In a separate bowl, beat butter till it is creamy, then add sugar and beat again, till its light and fluffy.  Add the egg yolk and beat until it is well incorporated. Add the vanilla essence and milk and mix it well.

Sugar Cookie

Add the dry ingredients in parts and mix the batter well after each addition. The end product would be dough like and will leave the sides of the bowl. Remove about 3/4 of the dough and add a food coloring of your choice. Blend the dough well, so that its of uniform color. Lay out a sheet of parchment paper and roll the dough into a rectangular/square shape. On a new sheet of parchment paper toll out the colored dough into the exact same shape and size. Flip the colored dough onto the original vanilla dough and roll the layers into a log. Wrap the log tightly in a parchment paper and refrigerate for at least 30 minutes.

Sugar Cookie

Whenever you want to bake the cookies, take them out of the refrigerator and let them thaw enough so that you can cut them into 1 inch slices. Pre-heat the oven to 350 degree fahrenheit.

Place these slices on the baking sheet we prepared and bake in the oven at 350 degree fahrenheit for 20-25 minutes or until the edges start coloring ever so slightly.   Take them off the sheet and let them cool on a wire rack.

Eat them warm, eat them cold, eat them however you want, I will guarantee you won’t eat just one!! Well, it is holiday time🙂 ,  and what are gyms for after all😀.

Wish everyone Merry Christmas and happy holidays🙂


Pineapple Cake

23 Dec Pineapple Pastry

Happy holidays friends!! I have been busy for a few months now, well,  busy and then mostly lazy😀 But then its holiday season now and even a lazy and uninspired bum like me couldn’t stay away from the blogging and baking sessions.

It was my husband’s birthday a month ago and when asked which cake he wanted me to bake, his answer was simple, Pineapple Cake, not the pineapple-upside-down cake but the cake version of the Indian pineapple pastry.  I used to love these as a kid, well, to be truthful, they came second after black forest pastry :) , but then my brother and I together, always ordered both the pastries and shared them. So, this baking session, came with a trip down the memory lane.

Pineapple Pastry


Pineapple Sponge Cake

  • Crushed planko (fine, dry breadcrumbs)
  • 4 large eggs, at room temperature
  • 1 cup granulated white sugar
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt

Layering & Assembling

  • Fresh, cold whipping cream
  • 1 can sweetened, crushed pineapple

Preparation: Sponge Cake

I used the same recipe for baking the cake, that I had used for the DB challenge: Swedish Prinsesstarta.  If you want it to be more authentic you can replace the vanilla essence with pineapple essence and add some yellow food color.

Pineapple Pastry

Preparation: Cake assembly

With a long knife cut the sponge cake into 2 even layers.  Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it.  Place the bottom most cake layer on the cake platter and sprinkle some pineapple juice from the pineapple can on it. Next, layer on some cold whip followed by the crushed pineapple. Since, both I and my husband love pineapple I made sure that I covered the entire cake with pineapple🙂. Place the other cake layer on top of it and sprinkle some more pineapple juice on the new layer. Decorate the cake with more whipped, pineapple and cherries if you want. Traditionally every pineapple pastry is topped with a pineapple piece and  a cherry.

Pineapple Pastry

and another one with candles🙂

Pineapple Pastry
The cake was a huge hit and gone within half an hour🙂 I still have a long way as far as cake decoration is concerned, but I am learning.  Its a boon that I am blessed with an encouraging family and friends, they are my best critics.

My best wishes to all for the holiday season. Bake on!!


Pastel de Tre Leches

28 Sep Pastel de Tre Leches

Its Daring Baker challenge time again!!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Pastel de Tre Leches

I have been quiet busy with life, but I am bless the day I decided to join the Daring Bakers Challenge!! This forum has been a constant source of motivation to me and with the members sharing these awesome challenges and bakes, it pushes me to do my bit too🙂

Pastel de Tre Leches or The Three Milk Cake is very popular in many parts of Central and Southern America, although the origins of the tres leches are disputed.  When made without butter, it is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. So, in simple words, it is a sponge cake soaked in three types of milk, evaporated milk, condensed milk and heavy cream. 


Vanilla Sponge Cake

  • 5 large eggs (separated)
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour

Three milk syrup

  • 1 can (14 ounce) sweetened condensed milk
  • 1 can (12 ounce) evaporated milk
  • 1 cup heavy cream
  • 1 cinnamon stick
  • 2 teaspoons rum (I used 4 teaspoons of coffee)

Topping and/or filling

  • Fresh and cold whipping cream
  • Fresh fruit (I used strawberries)

Preparation: Sponge Cake

Preheat oven to moderate 350 degree fahrenheit. Prepare a 9 inch round cake pan.

Separate the egg whites from the yolks, and beat the egg whites on medium speed, about 3 to 5 minutes. When soft peaks form slowly add the sugar in small batches and whip until stiff peaks form (~5 minutes).

In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla. Gently fold the egg yolks with egg whites until just combined while trying not to lose any volume by over mixing.  Fold in the flour by sprinkling it in parts over the egg mixture. Mix until just combined (over-beating will result in a denser, flatter cake).

Pour the batter into the prepared cake pan. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean. Let it cool on a wire rack. Once it cools down, poke holes all over the cake to better absorb the three milk syrup.

Preparation: Milk syrup

In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick and bring it to a boil. Reduce the heat and continue boiling for 5 minutes. Remove it and let it cool. Once it cools down add instant coffee or a flavor of your choice. Gradually brush the milk syrup into sides of the cake (including the surface) until it is absorbed. Refrigerate overnight to give the cake enough time to soak up the syrup.

Pastel de Tre Leches

Layer on some whipped cream onto the cake and around its edges and decorate the cake top with fresh strawberries or any fruit of choice.  Decorate the cake’s edges with some crushed pecans to add a little crunch to it and  Voila!! The cake is now ready to be devoured😀, of course one slice at a time😛

Pastel de Tre Leches

The recipe shared by Inma is just perfect, the cake isn’t soggy at all, it is just perfectly soaked and simply delicious!! It still surprises me that the yummiest things on this earth are so easy to bake.

So till I get around to posting about my next bake, stay blessed and keep baking🙂

Mawa Cake

27 Aug Mawa Cake

Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious! :) Mawa Cake was the mandatory item in this month’s challenge and Aparna even shared the recipe to make mawa from scratch. I thoroughly enjoyed this month’s challenge, especially because we got to bake not one but two delicious treats.

Mawa Cake

In Aparna’s words, “Mawa Cakes are a specialty cake that is the hallmark of Irani cafés in India. The Iranis are Zoroastrians who left Persia/ Iran in the 19th and early 20th centuries to escape persecution of non-Muslims, and settled down and thrived here mostly in the cities of Mumbai, Hyderabad and Pune. They’re most famous in India for their friendly informal cafés/ restaurants that serve the most awesome food. The brun pav or maska pav(kinds of bread) with Irani chai (thick, strong, sweet and milky cardamom flavoured tea), their Shrewsbury biscuits and Mawa cakes are just a few of them.

Mawa (also known as Khoya/ Khoa) is made by slowly reducing milk (usually full-fat) until all that remain is a mass of slightly caramelized granular dough-like milk solids. Mawa is used in a wide variety of Indian sweets like Gulab Jamun and Peda, to mention just two.”

Mawa Cake



  • 4 cups (1 litre) of full fat milk


  • 1/2 cup unsalted butter
  • 3/4 cup mawa
  • 1-1/4 cup sugar
  • 3 large eggs
  • 1-1/2 tsp cardamom powder
  • 2 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • almonds to decorate

Mawa Cake

Preparation: Mawa

Boil the milk in a thick bottomed pan,preferably in a non-stick pan, stirring it on and off, making sure it doesn’t stick to the bottom.
Turn down the heat to medium and keep cooking the milk until reduces to about a quarter of its original volume.  Once that happens, lower the heat and cook for a little while longer. Keep stirring regularly, until the milk solids (mawa) take on a lumpy appearance. There should be no visible liquid left in the pan, but the mawa should be moist and not stick to the sides of the pan.

Remove the pan from heat and let it cool completely. Cover and refrigerate it for a day or two (not more) till you’re ready to make the cake. It will harden in the fridge so let it come to room temperature before using it.

Preparation: Cake

Pre-heat oven to 350 degree Fahrenheit.

Beat butter, the crumbled mawa and the sugar in a large bowl, using a hand held electric beater, on high speed until soft and fluffy. Add the eggs, one at a time, and beat on medium speed till well incorporated. Add the vanilla and milk and beat till mixed well. Sift the cake flour, baking powder, cardamom powder and salt to the batter and beat at medium speed till well blended.  Grease and line only the bottom of an 8 inch pan. Pour the batter into the pan. Place the almonds onto the batter randomly (I decorated or, rather, tried to decorate my bake by placing the almonds in a pattern😛. This is what happens when one reads only 1 instruction at a time😀 ). Do not press the nuts down into the batter. A Mawa Cake always has a rustic finished look rather than a decorated look.

The instructions directed us to bake the cake in the oven for about 1 hour or until the cake is a golden brown and a skewer pushed into the centre comes out clean. Do not over bake the cake or it will dry out. If the cake seems to be browning too quickly, cover it will aluminium foil hallway through the baking time.  This is how my cake turned out to be. I had a bigger pan, so my cake didn’t rise as much, nor did it have a cracked top, however, it did taste awesome.

Mawa Cake

The cake was moist and yummy and the cardamom flavor made it all the more irresistible. Now, all I can think about is to find ways to have my next slice😀  It somehow reminded me of christmas and the festivities.  So, I recommend it to one and all.

Ciao friends! Happy baking🙂 Will post my Bolinhas De Coco experience (2nd part of this month’s challenge) soon.

Eggless Fruit Cake

30 Jun Fruit Cake

Its a hot weekend here in California, marked with heat wave warnings. Rather than crib about not being able to venture out, I decided to spend my time having a quality baking session. After all, my work’s been keeping me busy and my blog has been crying out to me for a new post.  So, here we are🙂

Growing up I used to love the loaves of fruit cake my father used to bring in from the local bakery.  And after a recent trip to an Indian grocery store, I had been craving for the Britannia Fruit Cake. I decided not to buy it at the store and try bake one myself, after all being a baker has its advantages🙂 .  Well, the variety I used to eat as a kid was always a loaf cake and had pineapple essence for flavor. But I couldn’t find pineapple essence at the store, so I decided to go with nutmeg like my recipe source suggested. The result was yummy!!

Fruit Cake

I decided to use the recipe over at The Inner Gourmet, and followed everything to the T, except the flavoring part, where I just went nutmeg and decided to skip cinnamon and the orange and the lemon zest. I am sure those ingredients would have added more flavor to the cake, but the only reason for not using them was because I wanted it to be as closer as possible to the cake I used to have as a kid.


  • 1 14oz can of sweetened condensed milk
  • 2 tbsp granulated sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup melted butter
  • 3/4 cup water
  • 1 tsp vanilla essence
  • 1/4 tsp nutmeg powder


Pre-heat the oven to 350 degree fahrenheit. Butter and dust a 9-inch cake pan with flour and set it aside.

Melt 2/3 cup butter and once it is at room temperature, add sugar into it and stir until incorporated. Stir in a can of sweetened condensed milk into it, followed by vanilla essence. Now, add 3/4 cup of water and blend them together.

In a separate bowl sift together all the dry ingredients (flour, baking powder, baking soda and nutmeg). Now, add the dry ingredients into the wet ingredients in parts and blend the mixture till there are no lumps left. Fold in candied fruit into the batter and pour the batter into the baking dish. Garnish with sliced almonds and bake in the oven for 45 minutes. Cool on a wire rack before slicing and serving.

Fruit Cake

I had this recipe added to my favorites for a really long time, and I was surprised by how soft an eggless cake can be. If only I could find pineapple essence, it would have been perfect! But I am glad I found this recipe, its what I had been looking for, my new go-to eggless cake recipe🙂 Had to share this recipe with you all since the cake turned out to be light, moist and yummy!! I definitely for one had a satisfying baking session after a long time… It made my day. Not me mention I cannot enter the kitchen without getting my hands onto a slice😛

So, till I get around to my next post have a good time baking!! Take care!!

%d bloggers like this: