Eggless Fruit cake is a bakery-style occasional cake mixed with tutti frutti, chopped almonds, cashew nuts and pistachio to make extra flavorful and without an oven.
Heat a pan over low flame add salt or sand.
Place the stand or ring cutter or any other object, just to elevate height.
Close the lid and preheat the pan for 10 minutes.
Take the cake tin or cake mould apply a spoon of oil
Dust with a spoon of flour and remove the excess flour.
Take a blender add a cup of sugar, 2 small cinnamon sticks and one cardamom.
Blend to a fine powder and set aside.
Take a bowl add sugar powder and 3/4 glass of buttermilk mix well.
Add a spoon of lemon juice/vinegar mix well.
Sieve 1 1/2 cup of plain flour(maida), 2 spoons od cocoa powder, 1/2 spoon baking powder, 1/4 spoon baking soda and 4 pinches of salt.
Mix well without lumps and make a smooth batter.
Add 1/4 cup of tuttu frutti, 1/4 cup of chopped almonds, 1/4 cup of cashew nuts and 1/4 cup of pistachio.
Add 1/4 cup of oil/butter mix well.
The Batter is ready. Transfer into the cake tin.
Pat the tin twice to remove air bubbles.
Place the cake tin in a preheated pan or oven.
Top with tutti frutti, cashew nuts, almonds and pistachio.
Cover the lid and cook for 45-55 minutes.
Insert the toothpick and check whether it is clear or not.
Switch off the fire. Let it cool completely.
Clear the sides with the help of knife.
Transfer into a plate. Cut into slices and enjoy the cake.