17 July, 2013

Fruit & Nut Cake with Hudson Canola Oil [UBC Day 17]

Last month I had received this request to try & review Hudson Canola Oil. I had never heard about it before I had seen the mail but before accepting the offer I wanted to know something about it. So I & Hubby searched around and like every dutiful Indian we also tried digging out the Hindi Name for it. Before you ask why were we searching so much let me tell you. Our family is a little finicky in these things and we (excluding me) are able to judge the difference in taste very quickly. So if the Oil would have been something strange getting a sample would have been more of a headache!

 
The search landed us here Hudson Canola Oil


Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavour. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavour and aroma with no distinctive taste or smell. Canola Oil is extruded from the seeds of the yellow Canola flower. Canola Oil has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content. Canola is the best oil in terms of fat content, when looked at in totality: lowest saturated fat, very high MUFA, very high Omega-3, best balancing ratio of Omega-6 to Omega-3, zero trans fats. No other oil offers this unique combination of fats!
Since we didn't find anything incrementing against the oil we decided to accept the reques. When we received it there were varied reactions but the most predominant one was "how will it taste". My Hubby was like "use it in your daily cooking and don't tell that you have used it that ways there would be no adverse reaction and we would also know that if it taste's like the oil we use daily". So, I very slyly started using it daily and guess what? The whole bottle is finished and nobody knew also. I made my daily food i.e. bhindi, badi ki subji, Paratha's, Poha & most importantly even baked a cake with it and there was no difference in the taste. As far as the benefits is concerned I don't think we had any side effects so I would trust what they say on their website.

Here I will share the recipe of my Eggless Fruit & Nut Cake made with Hudson Canola Oil. This cake was baked on Saturday when the brat saw a cake in a shop and asked for one. I promised that I will bake it for him and I had to because he remembered my promise.

Eggless Fruit & Nut Cake

Recipe Source: Various sites

Ingredients

All purpose flour - 1½ cup
Corn flour - 2 tablespoon
Powdered sugar - ¾ cup
Hudson Canola Oil -½ cup Alternatively you can use butter or any vegetable oil
Warm milk - 1 to 1¼ cup
Baking powder - 1½ tea spoon
Baking soda - 1 tea spoon
Salt - 1 pinch
Spices (clove, cinnamon and cardamom)1 table spoon to be grounded with sugar 
Cherry - As per your wish (I never had them so never used them)
Tutti frutti - 3 tablespoon

Dry fruits: Qtty as per your wish
Raisins
Dried figs
Dates
Cashew nut
Pistachio
Almonds

Instructions

Chop the nuts, figs, dates & cherries into small pieces. Powder the Sugar along with the spices. Now sieve the flour, baking soda, salt, powdered sugar, corn flour and baking powder into it. Also add powdered spices and mix well; add chopped nuts, dry fruits and mix well.

The Dry Cake Mix
The chopped nuts
Now beat the Hudson Canola Oil in slightly warm milk till light, now slowly add the flour to it. You should first take just 1 cup of milk and if you feel that the mix is a little too thick add a little water but if you ask me 1 cup is sufficient. As is the batter should be on a little thick.

The Batter
Ready to be popped in
Grease a cake tin; spread some dry fruits in the bottom; put the cake-mix. Bake it at 180°C for 60 minutes. Check the readiness by inserting a knife in the center, if it comes clean the cake is ready. Forgot clicking an after photo but trust me it came out spongy and good. Here make do with this
 
The After
The cake is easy to make and is super yummy!!! I have already baked it more than thrice and it is a hit at home. This time I made it with Canola Oil and nobody even realise it :D

So do try the cake and the Oil!!!!

Cross Posting this on my Food Blog!

18 comments:

  1. I was wondering why no post on Food Blog. Also re-post you rainbow cake there. I will share my cake experience on my blog soon. What am I gonna post daily, if I tell things on comments ;-)
    By the way,why you always make eggless cakes? You guys are vegetarian?

    ReplyDelete
  2. Good info about the cooking oil. Is the oil good for deep frying?will try the cake receipe.

    ReplyDelete
  3. looks good!!! Am hungry even though I just had lunch :)

    ReplyDelete
  4. I have heard about Canola oil.. but never used it. The cake seems pretty simple and looks quite tasty. Will try it sometime for sure :)

    ReplyDelete
  5. Wow! That's nice and the cake looks yummy.
    Have read the health benefits of Canola Oil and it is great that it does not taste any different than the regular oil, so switching to the new oil is not an issue when one has super food tasters at home :)

    ReplyDelete
  6. Can you please be a sweetheart and share how to make a cake in a microwave... Not a recipe, but after you mix and pour the batter into a tray...then what happens?
    My sister tried and she managed to crack the thick glass plate :P Thankfully we got it replaced... But ever since I have not had the guts to try a cake in my microwave
    And I will be a good student and promise not to be as slow as your neighbor.

    ReplyDelete
  7. ur the expert cake maker! U churn out cakes like it were chappatis! btw the cake looks yum!

    ReplyDelete
  8. I have used oil for baking a cake before..I will try this one. Thanks Smita :D

    ReplyDelete
  9. That cake sure looks tempting :)

    I have used Canola oil & I find no difference in taste with it.

    Isn't that a Tupperware box? See I too cute cake in similar pieces and store it in an exactly similar box (same colour & size too)

    You are indeed my soul sister Smita *Hugs*

    ReplyDelete
    Replies
    1. Sorry for the typo, I meant 'cut' the cake :)

      Delete
  10. This looks and sounds delicious!! I look forward to trying out your recipe.

    Kathy
    http://gigglingtruckerswife.blogspot.com

    ReplyDelete
  11. oh yummy!! I am going to make this!
    I use canola oil too ! I don't have Tutti frutti but will make it without! :)

    ReplyDelete
  12. oh i love this ... easy cake reciepe :) .. and tempting too :D :D... and thanks for the info on the canola oil... will try it out :)

    ReplyDelete
  13. Everyone in UBC challenge bitten by the food bug I see! Al of you sharing recipes! not that I am complaining here :-)

    Richa

    ReplyDelete
  14. I have to try this cake soon.It is eggless, has so many fruits and nuts, also has tutti fruiti and it is so super easy.Thanks for the recipe

    ReplyDelete
  15. Thanks for the review and the cake looks delicious and the pic too is great..

    ReplyDelete

Bolo Bolo Tell Tell...

Share This Post