Eggless Fruit Cake (Without Oven)

Ingredients:

• All Purpose flour/ Maida- 1 1/4 cup
• Sugar- 1/2 cup (I used normal white sugar. Can be substituted with brown sugar or demerara sugar)
• Hot milk- 1/4 cup + 1 tbsp
• Dates Syrup- 1/4 cup
• Caramel sauce- 2 tbsp (can add another tbsp of extra sweetness)
• Whisked Yogurt- 1/2 cup
• Butter softened- 85 gms
• Baking Powder-1/2 tsp
• Baking Soda- 1/2 tsp
• Soaked Nuts- 1/2 cup
• Vanilla Essence- 1/2 tsp 
• Cinnamon powder- 1/4 tsp
• Nutmeg powder- 1/8 tsp
• (For the recipe of Soaking Nuts. I used Whiskey instead of Rum this year.) 
• The liquid of soaked nuts- 2 tbsp 

For Baking on the stove:

• Salt- 1/2 kg
• Nonstick thick bottom pan (with handles)
• A plate that fits in the pan
• A glass lid to cover the pan

Method:

1. Sift the maida, baking powder, baking soda into a bowl. Mix once gently.
2. In another bowl, beat softened butter and sugar until smooth. 
3. Add the dates syrup and caramel sauce. Mix well. 
4. Place a thick bottomed nonstick pan on the stove. 
5. Add a layer of salt and place a plate on it. Refer to the image.
6. Put the heat in simmer and close the lid.
7. Add hot milk to the butter+sugar bowl. The mixture will start to look curdled. It's okay. 
8. Add whisked yogurt, vanilla essence, 2 tbsp (or more) of the soaking liquid and mix well. 
9. Add the spice powders and mix once. 
10. Now add the sifted flour in two batches. Gently fold. Do not over mix. 
11. If the batter appears too thick, add another tbsp of warm milk. Make sure the batter is not runny. 
12. Add the soaked nuts and fold. 
13. Transfer to a greased and dusted pan. 
14. Make sure there is some space as the cake will rise. Mine also dripped from the edges. Use a slightly bigger dish and make sure it fits in the nonstick pan. 
15. Place it on the plate and cover with lid. 
16. Keep the heat in simmer or between simmer and medium. 
17. Cook for 35-45 minutes. 
18. Check in between using a toothpick. Insert the toothpick into the cake. If it comes out clean, the cake is done. 
19. Let it cool and then invert it onto a plate. 
20. Cut slices and serve. 
21. Store in the refrigerator for up to 10 days. 

Notes:

• Using Date syrup and caramel sauce gave me a good color. 
• Brown sugar should work the same way.