Christmas is a joyful and happy season. It is an opportunity to spend quality time with family and loved ones and indulge in all of your favorite foods, desserts, and beverages. The Christmas cake is one of the most popular Christmas desserts. Here is a recipe for an Eggless Fruit Cake or Eggless Christmas Cake that is loaded with dried fruits, nuts, and the aroma of all the warm spices.
There are countless delectable recipes for classic holiday cakes available, but if you're searching for something a little unique this year, why not attempt to make an eggless, alcohol-free Christmas cake?
Christmas cakes are a tradition at many family gatherings, but not everyone enjoys traditional recipes that include alcohol or eggs. So, grab your apron and get baking - it’s time to make the best Christmas cake or Plum Cake of the year!
Instead of alcohol, I am using fruit juice which is enriching the flavor of the cake. This aromatic eggless fruit cake is moist, soft and delicious.
Ingredients for Eggless Fruit Cake
For Soaking Dry Fruits
Dry Fruits: Dates, apricot, cranberries, cherries, tutti frutti, black raisin, golden raisin
Juice: I have used tetra pack apple juice to soak the dry fruits. You can use orange juice too.
For Cake Batter
Flour: I have used all-purpose flour or maida for this recipe.
Fats: Despite the fact that butter is the recommended fat to use in cakes and bakes, I have used half butter and half oil to reduce the amount of butter as I do in most of my cakes. Always use unsalted butter however, if you are using salted butter then skip salt from the recipe.
Curd: It is an eggless cake, so curd is used in the replacement of eggs.
Sweetener: As a sweetener I have used dark brown sugar in this recipe. I t gives a nice color to the cake.
Raising Agent: Baking powder and baking soda are used for raising the cake.
Spice Powder Mix: Ginger powder, Cinnamon Powder, Clove powder and Nutmeg Powder.
Mixed Nuts: Cashew, almonds, walnuts
Others: Cocoa powder, salt
How to make Eggless Christmas Fruit Cake | Eggless Plum Cake
Follow below steps and learn to make No Rum Christmas Cake this year!
Making of Christmas cake starts with soaking of dry fruits in alcohol. However, I'm going to share a recipe for an egg-free, non-alcoholic Christmas cake. I have used apple juice (tetra pack) to soak the dry fruits. You can also use orange juice for the same.
Chop the dry fruits and soak them in juice for at least 24-48 hours in a glass container. Refrigerate the container and give it a good stir once a day. Dry fruits will soak up the liquid and become softer and plumper.
Allow the soaked dry fruits to come to room temperature before adding them to the batter. Drain the juice from the dry fruits. Add a bit of flour to the dried fruits.
No need to soak the nuts as they will absorb liquid. Instead, dry roast the chopped nuts and set aside. In a mixing bowl, combine all-purpose flour, salt, baking powder, baking soda, cocoa powder, and spice powders. Set aside.
Preheat the oven to 170°C (340°F) and line a baking pan with butter paper or parchment paper. Keep aside.
Combine melted butter and oil in a mixing bowl. Then whisk in the brown sugar. Next, stir in the curd into the wet mixture. Fold the dry ingredients into the wet mixture gently until well combined.
Set aside a small amount of the soaked dry fruits and nuts. Fold in the remaining soaked dry fruits and nuts in the batter. Pour the batter into the prepared baking dish, then sprinkle with the remaining soaked dry fruits and chopped nuts.
Place the cake tin in a preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
If you want to bake an alcohol-free Vegan Christmas, then replace butter with oil and yogurt with any plant-based milk or yogurt.
You can also replace all-purpose flour with whole wheat flour however, the texture of the cake will not be the same. I have not tried this recipe with whole wheat flour, but you can give it a shot.
You can add orange zest and lemon zest to make the cake more flavorful.
Allow the cake to cool completely before slicing it. Take an airtight container and store the cake slices in it for 4-5 days at room temperature, especially during the winter. Keep the cake in an airtight container inside the refrigerator for a longer shelf life.
- Remember to keep the soaked dry fruits container refrigerated to avoid contamination.
- Do not overmix the cake batter.
I have added dates (deseeded), raisins (golden & black), apricot, cranberries, cherries, tutti frutti, etc. You can also add dried strawberries, blue berries, prunes, and more.
I have added cashew, almonds and walnuts in my Christmas cake. You can also add pecans, macadamia nuts and more.
The first step in making the Rich Christmas Fruit Cake is to soak the fruits in liquor. This ritual starts almost a month ahead of Christmas. However, for the non-alcoholic version, it is not recommended to soak the dry fruits more than a week in advance. I recommend soaking the fruit for at least 24 to 48 hours.
More Cake Recipes
Eggless Fruit Cake | Eggless Christmas Cake
- Mixing bowl
- Electric Hand Mixer
- Baking tin
Soaking of Dry Fruits
- 200 ml Apple Juice in tetra pack
- 1 tablespoon Golden Raisin
- 1 tablespoon Black Raisin
- 3-4 nos Apricot
- 2 tablespoon Tutti Frutti
- 5-6 nos Dates
- 1 tablespoon Cranberries
- 3-4 nos Cherries
For Eggless Fruit Cake Batter
- 2 cups All-purpose Flour
- 50 gms Unsalted Butter
- ½ cup Vegetable Oil
- 1 tablespoon Cocoa Powder
- ¾ cup Brown Sugar
- ½ cup Curd or Yogurt
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ⅓ cup Mixed Nuts (Cashew, almonds, walnuts)
- ¼ teaspoon Ginger Powder
- ¼ teaspoon Cinnamon Powder
- ⅛ teaspoon Clove Powder
- ⅛ teaspoon Nutmeg Powder
Soaking of Dry Fruits
- Soak the dry fruits (chopped) in apple juice for 48 hours in a glass container. Refrigerate the container and give it a good stir once a day.
- Allow the soaked dry fruits to come to room temperature before adding them to the batter. Drain the juice from the dry fruits. Add a bit of flour to the dried fruits.
Preparation of Eggless Christmas Cake Batter
- Dry roast the chopped nuts and keep aside.
- Combine all-purpose flour, salt, baking powder, baking soda, cocoa powder and spice powders in a mixing bowl. Keep aside.
- Preheat oven at 170-degree C (340-degree F approx.) and line a baking tin with butter paper or parchment paper. Keep aside.
- In a mixing bowl, combine melted butter and oil. Then whisk in the brown sugar.
- Next add curd in the wet mixture and give a good mix.
- Fold in the dry ingredients gently into the wet mixture and mix until well combined.
- Set aside a small portion of the soaked dry fruits and chopped nuts.
- Now stir in the remaining soaked dry fruits and nuts in the batter.
- Pour the batter in the prepared baking tin and top the batter with remaining soaked dry fruits and chopped nuts.
- Place the cake tin inside the preheated oven and bake at 170-degree C (340-degree F approx.) for 40-45 minutes or until a toothpick comes out clean.
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