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Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.
Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will
incorporate more air and make the cake lighter].
Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the coke or Thums Up and mix gently till smooth.
Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
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.
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.
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.
Eggless Fruit Cake is ready to serve.
Prep Time:1 Day 9 Hrs 40 Min
Cook Time:5 Days 6 Hrs 18 Min
Ready In:6 Days 15 Hrs 58 Min
Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.