Eggless Rum Fruit Cake | Eggless Christmas Fruit Cake with Rum

Preheat the oven at 160°C for 15 mins and grease & line a 9” round baking pan.
In a mixing bowl, add all the dry ingredients – 1.5 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon orange zest (optional), ½ teaspoon cinnamon powder, ¼ teaspoon nutmeg powder and ¼ teaspoon clove powder.
Mix it well and set aside. Alternatively, you can also sieve the dry ingredients for even mixing.
In another mixing bowl add ⅓ cup oil, ½ cup fresh yogurt/curd, 1 teaspoon vanilla extract and ½ cup sugar.
Whisk it until the sugar is dissolved and the mixture looks well combined.
Now add the dry ingredients to the wet mixture.
Fold it gently without any lumps.
Next add 2 cups of the rum-soaked fruits. Reserve 1-2 teaspoon for topping the cake.
Gently fold it in. The cake batter should look glossy & smooth.
Pour the cake batter into a greased and lined baking dish.
Bake at 160°C for 60-65mins until the tester comes out cleans. Let the cake cool down completely before cutting it. It is optional to dust icing sugar on top.
Store in an airtight container at room temperature for about 5 days or for up to 10 days in the fridge.