Festive and flavorful homemade eggless fruit cake is bursting with cheerful holiday spices and delicious rum-soaked fruits and nuts. It’s a classic Christmas recipe that makes a light, crumbly, and perfectly moist Christmas fruit cake that you’ll love to enjoy and share all season.
I use my favorite dried fruits and nuts in this recipe, but feel free to substitute or add whatever you like for your Christmas cake!
Ingredients:
- Chopped fig – 1 tablespoon
- cranberry – 1 tablespoon
- blueberry – 1 tablespoon
- tutty fruity – 1 tablespoon
- melon seeds – 1 tablespoon
- chopped pistachio – 1 tablespoon
- chopped apricot – 1 tablespoon
- Black raisins – 1 tablespoon
- Dried fruits – 1 tablespoon
- chopped dates – 1 tablespoon
- Chopped cashews – 1 tablespoon
- chopped almonds- 1 tablespoon
- chopped walnut – 1 tablespoon
- chopped glazed cherry – 1 tablespoon
- Golden raisins – 1 tablespoon
- Mixed fruit juice/orange juice/apple juice – 6 tablespoon
- All-purpose flour – 2 cups
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Cocoa Powder- 2 tablespoon
- vanilla essence – 1 teaspoon
- Milk – 1/2 cup
- Oil – 1/2 cup
- powder sugar 1/2 cup
- curd – 1/2 cup
- Nutmeg – a pinch of
- Cinnamon powder – 1/2 teaspoon
- warm water 1/4 cup
- granulated sugar – 1/2 cup
Method:
- Firstly take all the nuts and dry fruits in a bowl. Pour mixed fruit juice into the bowl.
- Cover and let the dry fruits soak for 2 hours or microwave it for 2 minutes.
- After some times stir so that all the nuts and dry fruits get soaked properly.
- 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 for 20 minutes.
- Add 1/2 cup sugar in a pan and melt after melting sugar adds 1/4 cup water and mix well. Our caramel color is ready.
- Sieve the flour, cocoa powder, baking powder, and baking soda in another bowl.
- Add oil, sugar, and curd in another bowl and mix it well.
- Add nutmeg powder, cinnamon, and vanilla essence and mix well.
- Sieve our dried fruits. Liquid mix in wet ingredients and dry fruits gently mix with dry ingredients so that they will not settle down in cake.
- Add caramel color in wet ingredients and mix well.
- add dry ingredients and gently mix together and add milk as required to make a perfect consistency of the batter. The batter should not be flowing.
- Make sure do not to mix the batter.
- Pour batter into 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 160 degrees Celsius for 35 minutes to 40 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 wire rack or stand before flipping the cake out onto a plate.
- We bake it at a low temperature so that our nuts and fruits are not burnt.
