Welcome to show me the curry dot com.

I'm Hittle.

I'm a ninja and today we're gonna show you how to make a very simple eggless food and not kick.

I know a lot of people get intimidated when you think of fruitcake, because this is long involved.

Process time, effort.

But you'll be surprised about this one.

So let's get started.

So, of course, the star of the Skakels.

Fruits and nuts.

And these are the ones that were using.

You got some cranberries?

Dried cranberries over here.

1/3 cup 1/3 cup off chopped apricots, dried apricots 1/3 cup of reasons you got 1/4 cup of walnuts, chopped 1/4 cup off pecans, chopped 1/4 cup off cashews, chopped 1/4 cup of almonds again chopped.

Now, if you notice, it's one cup total of fruits and one cup total of nuts.

So these are what we're choosing to use.

But if you have one or don't have the other, you could always modify the recipe and make sure you get one cup of fruit.

I know if you do it, I can.

You exactly just mix and match or use one type if you want, but basically one cup of nuts, one cup of fruit.

So the first step in this cake is a very simple one.

We have two cups of water.

We're gonna put it in a small saucepan, and we're gonna put all of our dried fruits and to hear the raisins never cross cranberries.

So what we're gonna do is we're gonna take a lid and cover this.

We're gonna put it on our stove, turn it on on a medium heat and let it go for 10 minutes over and set the timer, let it cook, and 10 minutes later, it will be ready to use.

Okay.

Okay, That's our 10 minute timer.

We're gonna switch our Stovall.

We also have our oven preheating at 350 degrees fire night, about approximately 180 degrees centigrade.

And we're gonna get our dry ingredients together in a bowl.

It's our first ingredient.

Is all purpose flour or metta.

And we have one and 3/4 cup inner bolt and two that we're gonna add one cup of plain white sugar.

And to that, we're gonna add one teaspoon of baking soda, half a teaspoon of salt.

I don't know this one.

Hoppity sweet cinnamon powder cinnamon just makes all.

Is there a team?

According to me, Of course.

And we hear half a teaspoon of nutmeg powder.

Now, this is what a nutmeg looks like, and all you have to do is just great It about half a teaspoon of that.

And this is one of those spices you wanna buy in the whole form and graded yourself because it loses its flavors really, really fast.

If you buy the pre ground one and we'll give this a quick mix who smells good enough, maggot, that's most really good.

Smells like food.

Pick already.

Keep this to site, and here we have a clear bull just so that he could see just what you need a biggest ball because even be mixing all the ingredients together and we'll get the water and the food mixture and put it in here and allow to cool down.

Now this whole cooking process, it really softens up all those dried fruits and reconstitutes them will be nice and waste.

No, fruitcakes usually have alcohol, so you want to put alcohol just when it's kind of cool down a little bit you can just put a couple of tea.

Spoons are a couple whatever you like.

And here we have half a cup off butter.

We're gonna add that in and let it melt.

Not gonna allow the butter to melt in the mixture and you're gonna allow the mixture to cool down, and then we're gonna go on to the next step.

So our mixture has been cooling down for about 10 minutes, and it's still a little warm, and that's okay.

But you can see the butter's already starting to thicken up again.

And to this, we're gonna add one teaspoon of vanilla extract, and we're going to slowly fold in the dry ingredients on.

Bottoms up.

Yeah, and we'll also folding the lots, and we're gonna be using a bundt pan for this particular cake.

What I wanna do is I'm going to just go ahead and lightly grease it.

So one of the really distinct flavors and fruitcake is candied orange peel, so I know a lot of people love it.

We don't so what?

I'm going to use it.

But if you if you like candied orange peel and you can buy this, it's a seasonal item, usually in the baking isles.

You confined this.

You can add it in right now with the nuts and just fold it in before you make it.

And this matter is completely mixed in nicely.

We're gonna transfer it into our bundt pan, and this is gonna go into our oven.

It's at 350 degrees Fahrenheit, and we're gonna bake it for about 35 minutes.

But everybody's Evans are different.

So as you get towards the end of the baking time, just take a toothpick and poke it in right in the center and it comes out clean and not wet at all.

It's ready to go.

They are delicious.

Yummy smelling cake is out of the oven and bake for exactly 35 minutes for us.

And here it is.

It's been resting for about 30 minutes.

Now, in in the pan itself looks fantastic.

Just gonna take a little butter knife or a plastic knife and just losing the edges just a bit.

And we got a cooling rack over here on going to do the ultimate flip, and hopefully it's not broken.

Uh, look at that Beautiful Look at that.

Gorgeous, isn't it?

say so ourselves.

Oh, fantastic.

Now is very important to, you know, Make sure you grease the pan properly because I have been times when it has broken and you have to allow to cool down, no matter how badly you want to dig in and eat it.

Yeah, but actually it's still warm.

So even though it was sitting there for half an hour just quite a bit if you if you touch it, it's still warm.

So if you wanted to serve this nice and warm, it still is, right.

So we'll let it cool down a little bit more and transferred to our serving platter, and we're ready to serve ticket.

We have the cake over here.

We're just going to decorate it just a little bit.

Have a tea strainer here.

I'm just gonna put a spoon our little half a spoon and just powder sugar lightly.

It really doesn't need anything in such a fantastic cake, but this just makes it so much prettier.

Get burnt vehicles arse Holly for the season.

That's all it needs.

All right, time to dig in.

It's still nice and warm.

It looks so moist.

You're putting it and It is a food in that cake.

So, you know, sometimes does get a little company, because when you're trying to cut it, the fruit of the note is in the way.

Look at that.

Look at it.

It looks so beautiful.

It's nice and moist, and if you let it cool down, it would cut a little bit.

But we're always in a hurry.

Hurry to Diggins.

Here we go.

Yeah!

Mmm.

Oh, my God.

Fabulous Motley are delicious.

And I love all cakes.

In his dream, it would be a good one to do that.

So this is a fruit and nut cake, and you know, they tend to be a little dance because of the, you know, heaviness off the fruits and everything.

So they're not as fluffy and spongy as you know, your sponge cake or your regular kick.

But this is so fabulous.

And I just wanted wanted you guys to keep that in mind.

And, uh, but it's like, tastes so good.

And it's eggless, so it can't be.

That s so enjoy your food in that cake and join us again.