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Eggless Fruitcake

Eggless Fruitcake

  • Prep

    1 d 9 h 40 m
  • Cook

    5 d 6 h 18 m
  • Ready In

    6 d 15 h 58 m
BME

BME

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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Nutrition

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  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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.
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Reviews

Mrs Susikumar
17

Mrs Susikumar

1/28/2005

It's very dry and it's not good taste at all.......

Hunnybear
2

Hunnybear

12/10/2012

I love this recipe!!! I used a box of yellow cake mix instead of the flour and substituted 1/4 cup of rum for some of the water. Delicious \(~.~)/

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