Eggless Fruit Cake Recipe | Traditional Christmas Cake
User Reviews
4.7
131 reviews
Excellent
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Prep Time
1 d 15 mins
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Cook Time
1 hr
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Total Time
1 d 1 hr 15 mins
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Servings
1 kg Fruit Cake
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Calories
360 kcal
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Course
Dessert
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Cuisine
International
Eggless Fruit Cake Recipe | Traditional Christmas Cake
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This Eggless Fruit Cake combines soaked dried fruits, nuts, and candied peels with a spiced batter made from whole wheat and all-purpose flour. The batter uses soy milk and vinegar as egg substitutes, creating a moist, dense cake with warm cinnamon, cardamom, and allspice flavors. The cake offers a rich fruit texture balanced by the aromatic spices typical of traditional Christmas cakes.
Description
Dry fruits and nuts including golden and black raisins, cashews, apricots, dates, and candied orange peel are soaked in rum or fruit juice for up to three days to intensify flavor and moisture. The cake batter combines all-purpose and whole wheat flour with demerara sugar, oil, soy milk, baking soda, baking powder, and vanilla extract along with ground spices such as cinnamon, cardamom, allspice, nutmeg, cloves, and ginger powder.
The soaked fruits are incorporated into the spiced batter, which is baked in a greased or lined loaf or round pan at 180°C (356°F). The result is a traditional Christmas cake without eggs, rich in fruitiness and warmly spiced, with a dense, tender crumb.
Tips include covering the cake if it browns too quickly and suggestions for substituting ingredients like milk, fats, nuts, and soaking liquids. Soaked fruits should be refrigerated if using juices to prevent spoilage. The cake yields multiple servings with nutritional information provided per slice.
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Ingredients
For soaking
- ¼ cup golden raisins
- ¼ cup black raisins (seedless)
- ¼ cup cashews
- ¼ cup candied orange peel or candied citrus peels, chopped
- 8 dried apricot
- 8 to 9 dates - small to medium-sized
- ¼ cup tutti frutti - optional
- 2 tablespoons dried cherries or glazed cherries
- 1 cup rum or 1 cup fresh orange juice or apple juice
For cake batter
- 1.5 cups all-purpose flour - 187 grams
- 1 cup whole wheat flour - 120 grams
- 1.5 cups demerara sugar - 250 grams - can also add instead 250 grams brown sugar or 250 grams white sugar or 250 grams powdered sugar/confectioner's sugar
- 1 cup neutral cooking oil or melted butter, use any neutral flavored oil, generic cooking oil
- 1 cup soy milk or any nut milk or dairy milk
- 2 tablespoons apple cider vinegar or regular white vinegar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
For ground spice mix
- 2 inches cinnamon
- 2 green cardamom
- 2 allspice
- ⅛ teaspoon nutmeg or nutmeg powder, about 2 to 3 pinches of nutmeg powder, grated
- 2 cloves - optional
- ½ teaspoon ground ginger (ginger powder) - optional
Instructions
Soaking nuts and dry fruits
- Firstly chop all the nuts and dry fruits and take them in a bowl or a jar. Pour rum in the bowl or jar.
- Cover and let the dry fruits soak for 12 or 24 hours or for 3 days. If you have used apple juice or orange juice to soak the dry fruits, then cover the bowl with an air-tight lid or a tightly with a clingfilm wrap and keep in the refrigerator. If using any of these juices, adjust the sugar as needed or the fruit cake will become overly sweet.
- After some hours or every day stir or shake the bowl or jar, so that all the nuts and dry fruits get soaked properly.
Other preparations
- In a spice-grinder or dry grinder, grind the spices listed above, under the heading "for ground spice mix" except for ginger powder. Set aside.
- Prepare a loaf pan or a round cake pan by greasing it very well with oil. You can also line the cake pan with butter paper.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit)for 20 minutes.
Making cake batter
- Sieve the flours, baking powder and the the ground powdered spice mix. You can also add ginger powder at this step. Note that ginger powder is optional.
- Add the soaked dry fruits together with the leftover rum or apple juice/orange juice.
- Add the oil and demerara sugar or your choice of brown sugar or regular white sugar. Also add vanilla extract. Gently mix together the ingredients until just combined, making sure to not over-mix.If you have used orange juice or apple juice, add about 1 to ¾ cup of sugar or according to taste.
- In a bowl or mug add soy milk. Now add apple cider vinegar and stir gently.
- Add baking soda and stir thoroughly. Add this frothing mixture to the cake batter.
- Stir and mix quickly but evenly.
Baking
- Pour in the cake pan.
- Shake the pan lightly so that the cake batter is spread evenly throughout the whole pan.
- Use a spatula to even the top of the cake.
- Bake the cake in the preheated oven for 180 degrees celsius (356 degrees Fahrenheit) for 50 minutes to 60 minutes or more or less depending on your type of oven.
- The eggless fruit cake will have a lovely golden brown color. Test the doneness by inserting a toothpick into the center and it should come out clean.
- Let the cake pan cool completely on a wired rack or stand before flipping the cake out onto a plate.
Storage
- Wrap the Christmas fruit cake in a cling film or store in an air-tight container at room temperature for 3 to 4 days.
- The flavors mature over a period of time and thus the eggless fruit cake tastes very good after some days. If you stay in a warm climate then keep Christmas fruit cake in the fridge.
Serving suggestions
- Later, slice and serve the eggless fruit cake with a glass of dairy or plant-based milk, or a hot cup of cocoa. You can also serve it as a sweet snack.
Notes
- Cover the cake with parchment paper or foil if the top browns too fast during baking.
- Milk options include soy, dairy, almond, cashew, or light coconut milk; oil can be substituted with butter.
- Use unsalted nuts such as almonds or walnuts as alternatives to cashews.
- Soak fruits in rum or fruit juice; if using juice, keep the bowl refrigerated to avoid spoilage.
- Flour blends can be adjusted using whole wheat or pastry flours according to preference.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
110mg
(5%)
Potassium
265mg
(6%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
314IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
1mg
(1%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
59mg
(6%)
Vitamin B9 (Folate)
36µg
Iron
2mg
(11%)
Magnesium
34mg
(9%)
Phosphorus
109mg
Zinc
1mg
Nutrition Facts
Serving: 1kg Fruit Cake
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 110mg | 5% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 314IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 59mg | 6% |
| Vitamin B9 (Folate) | 36µg | |
| Iron | 2mg | 11% |
| Magnesium | 34mg | 9% |
| Phosphorus | 109mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
131 reviews
Excellent
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