Look ma, no eggs!

The Star Malaysia - Star2 - - TASTE -

IN my house for Christ­mas, my mother would al­ways in­sist that we had two types of Christ­mas cake – one drenched in brandy, and another kosher one for our very Muhib­bah set of friends and neigh­bours.

So I have al­ways been on the look­out for a fruit­cake that would meet the needs of the ev­ery­man. No al­co­hol of course, and no eggs (for the ve­g­ans).

When my mum’s best friend, Aunty G, made this lovely lit­tle eg­g­less fruit cake once a few years ago, I was sold. The best part of this recipe is that it is in­cred­i­bly easy to make.

Since learn­ing how to bake it, I have been mak­ing th­ese eg­g­less fruit cakes ev­ery year as gifts for friends and fam­ily. Lit­tle round ones with mistle­toe and berries on top look per­fect for the sea­son, or you can make loafs that look like yule logs. Try it out! — An­nMarieChandy

Aunty G’s Eg­g­less Fruit Cake

345g dried fruits ¾ glass wa­ter 144g but­ter 7 tbsp con­densed milk 144g flour 1¼ tsp bak­ing pow­der ½ tbsp sodium bi­car­bon­ate

Grease and line an 18cm tin with bak­ing pa­per.

Chop fruits and place in a saucepan with wa­ter, but­ter and con­densed milk. Bring to the boil and al­low to boil for three min­utes. Cool, then add bak­ing pow­der and sodium bi­car­bon­ate, and then sift the flour into it.

Mix well, and pour into the pre­pared tin.

To bake: Pre­heat oven to 160°C and bake for 1¼ hours.

Re­move from the oven and cool slightly be­fore turn­ing out. Dec­o­rate as de­sired.

1 whole salmon, cut into two fil­lets Cur­ing mix 100g coarse salt 50g su­gar 10g red berries (or mixed pep­per­corns), crushed 2 pack­ets dill

Re­move any small bones from the

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