Microwave Fruit Cake | Eggless Microwave Plum cake recipe in 3 Minutes

I wish all my friends and readers merry Christmas and a very happy New year. I should have posted this eggless, microwave fruit cake recipe without alcohol/ rum before Christmas. But I couldn't do it as I was busy with some personal work. Better late than never. Here is an easy microwave plum cake/ dry fruit cake recipe that can be prepared under 3 minutes for you all. Try this cake for your kids as evening snacks or for this New year and have a great celebration. 

I tried this eggless microwave plum cake recipe from “The Hindu” Christmas special recipes edition. I made some changes in the actual recipe to make it more soft n flavourful. It came out really spongy and crumbly as well. I tried this cake twice with and without cocoa powder too. Both came out well but I liked the one without cocoa powder. Its a very easy and awesome plum cake recipe that can be made in 3 minutes using a microwave. It can also be done in pressure cooker I guess.

Please check this link for my eggless cooker cake recipe to get some idea.  Lets see how to make this easy, yummy, eggless,  no butter, no condensed milk, alcohol free microwave fruit cake recipe in 3 minutes at home easily !

Also check out my Christmas fruit cake recipe using convection oven and my eggless Christmas fruit cake recipe in a pressure cooker !

Microwave plum cake recipe/Fruit cake

Microwave plum cake/Fruit cake recipe for Christmas !

Cuisine: Indian

Category: Cakes

Serves: 10 

Prep time: 10 Minutes

Cook time: 3 Minutes

Total time: 13 Minutes

INGREDIENTS

For 1 cup = 240 ml All purpose flour/ Maida - 1 cup Sugar or brown sugar - 1/2 cup ( 100 gms ) Vanilla essence - 1 tsp Curd - 1 tbsp ( semi solid,fresh) Cooking soda /baking soda - 1/2 tsp Baking powder - 1/4 tsp Oil - 1/4 cup / 60 ml Lion dates syrup - 4 tbsp Water - 1/2 cup/125 ml + (2 tbsp extra,only if needed) All spice powder OR powdered cinnamon,cloves & nutmeg – 1/2 tsp Cocoa powder – 2 tbsp (optional) **Finely chopped dry fruits n nuts - 1/3 cup (add more if u wish) Orange zest - 1 tbsp ** I used cashews,badam,pista,walnut,plum,cherries,tutti frutti,raisins

HOW TO MAKE MICROWAVE PLUM CAKE - METHOD

Heat 1/2 cup ie 125 ml of water in a microwave safe bowl for 1 minute. Put the finely chopped nuts & dry fruits in water and let it soak for 10 minutes. In the mean time, sieve maida,cocoa powder, baking soda, baking powder and set aside. To the soaked dry fruits mixture, add sugar, oil, curd, vanilla essence, orange zest and lion dates syrup. Mix well till sugar dissolves. To this, add the sieved maida mixture & all spice powder .Fold it well in one direction.Cake batter would be slightly thick but pourable.If u feel the mixture is very thick,add 1 –2 tbsp of warm water to it and mix well. Grease a microwave safe bowl with oil generously and pour half of the cake batter till half of the bowl.Cake will rise till the rim.So you should bake in two batches. Microwave in high power for 2-3 minutes ( mine is 800w.It took 3 minutes ). Please keep an eye after 2 minutes based on the power of your microwave.If u over bake it,cake will burn or the sides will be dry n chewy. Please be careful. Remove the bowl after 2 minutes & insert the back of spoon. If the spoon comes out clean or with little crumbs, cake is done. If you see the uncooked batter in the spoon,keep it for another 30 seconds and test it again. If not done, keep it for 30 seconds more. Cook till your cake is done. Remove the cake bowl from microwave as soon as its done and keep it outside for 5 minutes. Run a knife all through the sides and loosen it. Invert it in a bowl. Cake will come out easily. Some of the portion might be sticking to the bowl. But that’s fine. Serve hot if you like or keep the cake completely covered and set aside for an hour. It tastes the best when served after 1-2 hours as the cake needs some standing time for all the flavour to infuse well. But don’t keep the cake open. It will dry soon. If you want to make the cake without cocoa powder, do refer the pics below. U will get some idea. Also check out the cake batter consistency which is missing in cocoa version. No need to refrigerate the cake. You can keep it outside for 2 days but keep it covered else cake will become dry.( I always store my cake covered with a lid inside the oven after it cools down because that is the safe place to avoid ants) Enjoy !

Note

This cake takes maximum of 3 minutes to cook in microwave 800w power. So keep an eye after 2 minutes if yours is more than 800w. Over baking makes the cake hard n chewy. Take care. This cake remains soft even for two days if properly covered and stored. Else the outer layer will turn dry. Adding cocoa powder is optional. U can skip it and use the other ingredients as given above. No need to reduce the quantity of water or oil.

Try this easy microwave cake recipe for New year. Have a fantastic year ahead !!

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Eggless Rose Cookies/Achu Murukku Recipe - Kerala Achappam Without Egg

As far as I know achu murukku/rosette cookies/rose cookies is very popular in Kerala and is called as achappam in Malayalam. Recently when I was browsing for some Christmas special recipes, I found achu murukku without egg is made for Christmas by people in and around Nagercoil. And this is my most favourite snack too. I just love its mild sweetness with flavour of coconut milk.

Whenever my neighbour Mrs. Prema visits her native place in Kerala, I tell her to buy a packet of achappam and coconut oil halwa especially for me. As a big fan of this achappam, I wanted to try them in my kitchen for long time and bought achu murukku mould from Salem, Tamil nadu long back. I tried once some months ago but I couldn’t make it properly. 

Yesterday I tried it again after referring this and this recipe. I made some slight changes in ingredients as per my convenience and taste. To my surprise, it came out really well and I was so happy and proud that I could make it well without eggs.

To make a perfect eggless rose cookies, the consistency of batter and heating point of oil is more important. I have explained them in Method section below. Also go through my notes before you start if you are a beginner. Ok, Lets see how to make this eggless rose cookies/Achu murukku/Kerala achappam without egg at home easily.

Eggless achu murukku recipe/Rose cookies recipe

Eggless achu murukku recipe/Rose cookies recipe for Christmas Celebration.

Cuisine: Indian

Category: Sweet

Serves: 15 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Raw rice flour - 1/2 cup Maida - 2 tbsp Powdered sugar - 3 tbsp ( use 1/4 cup for more sweetness) Salt - a pinch Cardamom - 2 nos Water + Coconut milk - 1/2 cup +1/4 cup ( 1-2 tbsp more of water)

HOW TO MAKE ACHAPPAM - METHOD

Powder 1/4 cup of sugar and 2 cardamom seeds together. Measure 1/4 cup from it and set aside. In a deep bowl, sieve the maida, rice flour, salt and sugar powder. Mix water + coconut milk and add it to the sieved ingredients. The consistency of batter should be slightly thinner than dosa batter. Add little more water to adjust the consistency if needed. Heat oil in a kadai and dip the mould in oil till use. The mould should be hot. Add a pinch of batter to check the heat of oil and as soon as it rises, keep the flame completely low and dip 3/4th of the mould in the batter. When you dip the mould in batter,u should get a ssshhh sound. Immediately keep the mould in oil. Do not touch the mould till bottom of kadai as it may stick. As soon as you keep the mould inside the oil, it will become foamy and the batter starts to cook. Leave it for 30 seconds in very low flame. Do not wait for the murukku to half cook because you may not be able to release it. You can shake the mould and release the murukku OR hold the mould in one hand and release the corners of murukku from the mould using a knife in other hand. You need to do this way for 3 to 4 murukku. After that Murukku will release in oil and gets cooked. Cook for 30 seconds and flip the murukku. Again cook for 30 seconds till bubbles cease n murukku turns golden brown lightly. Murukku will be soft while you remove but it turns crispy and hard as it cools down. Remove in a tissue paper and drain the oil. Store in an air tight box after it cools down. Again keep the mould in hot oil and increase the flame. Keep it for few seconds and dip in batter. Reduce the flame and cook it as mentioned above. Repeat the same process. Remember to cook in low flame to get nice color. Also increase the flame as soon as you remove the murukku from the flame. By doing this way, you can adjust the heating level and murukku cooks uniformly. I would like to mention one more point here..i.e the top portion takes more time than the bottom. So cook the top portion for more time, 45 seconds and then flip, cook the other side.  It stays good for weeks but I bet the box would be empty before that.

Note

Adding the correct quantity of water/coconut milk is more important to make perfect achu murukku. If you add less water,batter will be thick and rose cookies will be hard n chewy. If you add more water, batter will become thin and it won’t coat properly in the mould. So the consistency of batter is much more important. The heating point of oil is also more important. If it is too hot, color of achu murukku turns dark brown. So you should cook in low flame at perfect heating point. Some recipes have suggested to shake the mould after dropping in oil to release the murukku. But I felt the shape of murukku gets changed while shaking the mould. So I followed knife method. The batter won’t coat the mould if the mould is not hot. So don’t forget to heat the mould every time before dipping in batter.

Do try these yummy eggless rose cookies for this Christmas and have a great celebration !!

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Eggless Tutti Frutti Cookies Recipe/Fruit Cookies-Christmas Recipes

When I posted eggless tutti frutti cake recipe, I got request from some of my readers to post tutti frutti cookies too. Even I wanted to give it a shot for long time. So I tried it yesterday for the first time by searching the net. As most of the recipes were similar, I tried it confidently without any confusion. It came out really well and it was tasting more like butter cookies. I am happy to share this yummy, buttery cookies recipe for this Christmas and it is perfect for parties & other celebrations too. Try this for your kids. They will enjoy it !

Eggless tutti frutti cookies recipe

Eggless tutti frutti cookies for Christmas celebration

Cuisine: Indian

Category: Baking

Serves: 15

Prep time: 50 Minutes

Cook time: 15 Minutes

Total time: 65 Minutes

INGREDIENTS

1 cup - 240ml Maida/All purpose flour - 1 cup Unsalted Butter - 6 tbsp ( softened, at room temperature) Tutti frutti – 1/2 cup Powdered sugar - 1/2 cup Milk powder - 1 tbsp ( optional) Milk - 1/2 tbsp - 1tbsp Vanilla essence - 1 tsp

HOW TO MAKE TUTTI FRUTTI COOKIES - METHOD

Take powdered sugar & softened butter in a bowl. Mix well with a whisk until creamy and soft peaks appear. Beat it well for 5 minutes. In a bowl,mix maida, tutti frutti and milk powder(optional). Add this mixture to the beaten butter mixture. Mix well and make a crumbly dough. Add 1/2 or 1 tbsp of milk and knead a soft non-sticky dough. Roll the dough to a log shape and wrap in a plastic sheet.Freeze it for 45 minutes.Remove and cut into 1/2 inch thick cookies. You can also roll the dough in a polythene sheet and cut in desired shapes. Preheat oven in convection mode for 180c. Arrange in the cookies in a butter greased baking tray. Bake it for 15 minutes.The sides of cookie will turn slightly brown. Remove the cookie tray and let it cool. Initially they look soft when hot but it becomes crunchy after cooling down completely. The cookies will come out without sticking to the plate. Suppose if it sticks to the plate after it cools down, bake them again for 2 minutes & then remove, let it cool.You can find the actual taste of these cookies only after they cool down completely. Store in an air tight box. Hope it stays good for 3-4 days. Enjoy !

Note

Adding milk powder is optional. Adjust the quantity of tutti frutti as per your wish. But if you add more, cookie may turn soft and chewy. So take care.  If you don’t have tutti frutti in hand, replace it with finely chopped dry fruits. You should bake the cookies till the sides of cookie turn golden brown as you see in the picture.

Try this yummy, colorful tutti frutti cookies for this Christmas & let me know your feedback.

Merry Christmas !!

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Eggless Gingerbread Man Cookies With Royal Icing- Christmas Recipes

Eggless ginger bread men cookies & fruit cake are the ones that flash in my mind whenever I think about Christmas recipes. Last year I shared eggless fruit cake/Plum cake and this year I tried these ginger bread cookies with royal icing for the first time and I was completely happy with the results. I was looking for some gingerbread recipes without molasses and eggs and I found them here. 

As I have not seen or tasted these cookies, I passed some of these cookies to my friends who had already tasted them in abroad and got thumbs up from them. Raksha was very much excited to see a batch of cookies with royal icing and she herself started decorating them enthusiastically. Though I am not happy with the decoration I did, I was satisfied with the cookies. I hope I can make perfect icing in my next attempt.

 After baking these cookies, I am much more confident to try some more Christmas special cookies like snowball cookies,tutti frutti cookies and sugar cookies.I will try to share them in upcoming weeks. 

Friends, do try this cookie recipe even if you are a beginner or first timer. I am sure u will get it perfect. I got these cookie cutter from Institute of Baking and Cake art,Bangalore. Don’t worry if you don’t have a gingerbread man cookie cutter. You can try in any other shapes as you like. The best thing with this cookie is that the dough can be made well in advanced, refrigerate and make it for Christmas parties or get together. 

These cookies are considered as one of the special Christmas gifts too. So try these cookies, wrap them in a sheet and gift your nears & dears for this Christmas 2019 ! Enjoy. Check out my eggless tutti frutti cake recipe if interested !

Lets see how to make these awesome gingerbread man cookies recipe below.

Icing done by my daughter Raksha 

Eggless Gingerbread Men Cookies Recipe

Eggless gingerbread men cookie with royal icing

Cuisine: Indian

Category: Cookies

Serves: 30 nos

Prep time: 10 Minutes

Cook time: 12 Minutes

Total time: 22 Minutes

INGREDIENTS

1 cup = 240 ml All purpose flour/Maida - 2.5 cups Unsalted butter - 100 gms Powdered jaggery - 1/2 cup ( somewhat tightly packed) Honey – 1/2 cup Baking powder - 1 tsp Cooking soda/Baking soda - 1 tsp Dry ginger powder - 1 tbsp Cloves powder - 1/2 tsp ( i ground 15 cloves) Cinnamon powder - 1/2 tbsp Nutmeg powder - 1/2 tsp Black pepper powder - 1/2 tsp ( freshly ground) FOR ROYAL ICING Icing sugar – 1/2 cup Cornstarch/corn flour – 1.5 tsp ( I used corn flour) Lemon juice – 1/2-1 tsp A few drops of  food coloring Milk or water – 2 to 3 tsp

HOW TO MAKE GINGERBREAD MAN COOKIES - METHOD

In a wide bowl,take the powdered jaggery and butter in room temperature.Beat them using an electric beater till it turns creamy and fluffy. Now add the honey and again beat the mixture till they get combined well. In another bowl, take maida and all the powders. Mix well and sieve them. Set aside Add this sieved maida to the creamy butter mixture and fold them gently. Now use your hands and make a non-sticky dough. Knead the dough well ( do not beat it) in a lightly dusted surface. Use very little maida for dusting only if its needed ( I dint dust the surface.I just made a non-sticky dough and proceeded. My dough was just right for this measurement) Now wrap the cookie dough in a cling wrap or polythene sheet and refrigerate them for 30 minutes. After 30 minutes, remove the dough and make a small ball out of it. Dust the work surface with maida and roll the dough using a chapathi rolling pin. Make sure dough is not sticky. Roll it for 1/4 inch thickness. Make it thin. If you make it thick, cookie will become chewy. So roll it thin and uniform. Cut it with the cutter. Arrange the cookies in a greased baking tray. Preheat the oven at 180c in convection mode and bake at 180c in convection mode for 10-11 minutes till they turn light brown. Keep an eye after 8-9 minutes. Take the tray out and cool them completely by keeping them in racks. The cookies will seem a little soft when hot but they will become crispy once they have cooled completely. Store in an air tight box till you make decorations. Prepare the icing and proceed. For Royal Icing, sieve the corn flour & icing sugar. Add a tsp of lemon juice and a tsp of milk/water. Mix well to make a smooth paste. If the consistency is too thick, add a tsp of more milk and make a creamy paste. Divide the icing into small portions and add your preferable food colors. Fill the icing in a plastic bag or zip lock cover and do the icing. Decorate the cookies as per your wish.Initially icing seems to be thin but it will thicken as time proceeds. I felt the taste of icing was very similar to glucose ;) Wish you all merry Christmas and a very happy new year in advance !

Note

Make sure your cookie dough is non-sticky. Do not add more flour if you feel the dough is sticky. It makes the cookie chewy. U can also replace all these spices with “All spice Powder”. In that case, use 1-1.5 tsp of it. Roll the cookie dough uniformly thin else cookies may turn chewy and hard. After baking the cookies for 10 minutes, you may feel it soft to touch. But it will become hard and crispy once it cools down completely. First make one batch of cookies,check whether it has come out perfect after cooling down. Then make the remaining batches by adjusting the baking time.

Try these gingerbread man cookies for this Christmas and gift your near & dear ones !

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Eggless Tutti Frutti Cake Recipe-Basic Vanilla Sponge Cake Recipe

Eggless tutti frutti cake recipe without condensed milk. Baking would be a fun & breeze if you have the perfect recipe in hand. Its so easy and most probably with just 2 steps.You don’t have to look for any consistencies like sweets. Even a beginner can make it without hassles. 

Though I know this very well, I bake once in a blue moon thinking about all the high calorie stuffs like maida, butter, sugar, condensed milk etc. If you are a controlled eater, you don’t have to worry about all these things. But in my family, no body knows what is controlled eating. Even If you give us a loaf of cake or bread, it would vanish within no time. We can’t resist our temptation to eat if it is a deep fried snack or cake. So to satisfy our cravings, I make one minute microwave cake recipes ( Refer side bar) very often in which the quantity of consumption would be greatly reduced. And When I plan to bake a conventional cake, I make sure to exclude at least one or the other ingredient from the above said ones. I always watch out for cake and cookies recipes that uses cooking oil and curd than butter and condensed milk.

 Being a vegetarian it should be eggless too. As Christmas is around the corner, I wanted to share some yummy eggless, butterless cake recipes in my blog. Last year this time, I posted eggless vanilla cake recipe using fresh cream. It took one year for me to post yet another delicious,eggless basic vanilla sponge cake recipe.To make this cake interesting, I’ve used tutti frutti  & nuts here. Recently I bought a loaf pan to try whole wheat bread. 

I baked this cake in that pan. You can try this in a round, square or heart shaped pans too. Its one of the best eggless cake recipes I have ever baked & I adopted this recipe from here & here. This recipe was a super duper hit among my friends and family. Its one of the best tea time cake recipes and you can keep this cake as a base for making birthday and anniversary cakes too. It tastes even more rich and tasty if you decorate this cake with icing !! 

Try this yummy tutti frutti cake for this Christmas and share your feedback with me. I am waiting!. Check out my eggless pressure cooker cake recipe too. 

You can refer this post, follow the same procedure and make this cake in pressure cooker too. I hope it comes out well. Lets see how to make this eggless vanilla sponge cake recipe with tutti frutti.

Eggless tutti frutti cake

Eggless tutti frutti cake using basic vanilla sponge cake recipe - The best sponge cake ever !

Cuisine: Indian

Category: Baking

Serves: 12

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup = 200 ml For sponge cake batter All purpose flour - 1.5 cups Fresh Curd - 1 cup Baking powder - 1.25 tsp Cooking soda/Baking soda - 1/2 tsp Cooking oil - 1/2 cup (I used saffola oil,use any odourless oil) Vanilla essence - 1 tsp Fine sugar or powdered sugar - 3/4 to 1 cup ( I used 3/4 cup + 2 tbsp) Salt - A pinch For tutti frutti mixture Tutti frutti - 1/2 cup( add more based on ur taste) Raisins - 1 tbsp ( optional) Cashew nuts - 5 nos ( chopped finely) Maida – 1tsp For greasing the pan Cooking oil – 2tsp Maida – 2 tsp OR Butter paper/Parchment paper

METHOD

First take the baking pan and grease with oil all over the bottom and sides till the rim of pan completely. Then sprinkle maida and rotate the pan. Maida should coat the pan in all the sides. If you don’t want to do this step, just line the pan with butter paper or parchment sheet. Make sure you cut the butter paper in proper size before lining the pan. In a bowl, take the tutti fruit, nuts and raisins. Add 1tsp of maida and mix it well. This step is to avoid sinking of tutti frutti in the bottom of pan. In a big bowl, take the curd( my curd was slightly watery. I used nandini packet curd) and beat it with a whisk. Do not beat it vigorously. Just mix till it becomes smooth. To this curd, add baking powder and baking soda. Mix it slowly & gently. As you mix, you will see bubbles rising from it. Stop mixing and keep the bowl aside for 5 minutes. In the mean time, sieve the maida, a pinch of salt once or twice in a bowl and keep it ready. Now if you check the curd mixture, it would have risen well with foamy texture. Add the fine sugar or powdered sugar to it. Mix it with the whisk gently. Do not beat it. Just do it such that the bubbles should not subside. After mixing the sugar, add the vanilla essence and oil. Mix it slowly and nicely. The mixture should not lose its air particles. So be gentle. Add half of the sieved maida and fold it gently. Again add the remaining half and mix well. Lastly add the tutti frutti mix and fold it. Make sure there are no lumps formed. Batter should be of dropping consistency and not too thick. Transfer it to the cake pan and pat the pan well for uniform distribution. Preheat the oven in convection mode for 10 minutes in 180c. Keep the cake pan and bake it for 35-40 minutes at 180c in convection mode. Remove the cake just 5 to 10 minutes before completion  and brush it with milk. This gives a golden crust . Keep an eye after 30 minutes and check with a skewer.If it comes out clean with little crumbs, your cake is done. Else keep it for another 5 minutes. Mine took exactly 42 minutes. It may vary slightly. After the cake is done, remove and let it cool. Run a knife all through the sides of pan and invert the cake in a plate. It will come off easily. Slice it and serve with coffee/tea or enjoy as it is !

Note

This cake doesn’t come out white in color. It would be slightly yellowish in color. Do not over bake the cake than the mentioned time. Keep an eye after 25 minutes. Brushing with milk is very important to get golden colored crust on top. Adding cashews and raisins is completely optional. Tutti frutti alone gives you great taste to this cake.  You can also make this cake plain without adding nuts & dry fruits and enjoy. For variations, you can add orange zest or lemon zest in the batter to make orange & lemon sponge cakes. To make this as chocolate cake, add a tbsp of cocoa powder to the batter and mix well. This cake stays good for 2 days without refrigeration.

Try this yummy tutti frutti cake for this Christmas and enjoy !!

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