Name: Eggless fruit cake recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 cup Black raisins; 1 cup Sultanas (Golden raisins); 1 cup Fruit peel mix; ¼ cup Dates (chopped); 1/3 cup Dried figs (chopped); ½ cup Almond flakes; 1 ¼ cup Rum; 1 ½ cups All purpose flour (Maida); 2 teaspoons Baking powder; 1 ½ stick or ¾ cup Unsalted butter (softened at room temperature); ½ cup White granulated sugar; 2 tablespoons Honey; ½ cup Plain yogurt; ½ cup Ground almonds; 1 teaspoon Orange zest (from one orange); 1/3 cup Milk

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Eggless fruit cake recipe - rum soaked dried fruits are used for making this egg-free christmas fruit cake

Christmas is around the corner and I might be late here sharing the eggless fruit cake recipe. But you can bookmark the page for the next year. Christmas eggless fruit cake is the one cake that you will love it or you will hate it. It is all about the personal choices. At home, we love it.

The dried fruits are soaked in alcohol and then feed with alcohol once it is cooked. these make the cake boozy. I just love that. As the cake bakes in the oven, the soaked alcohol ooze out and it makes the cake moist and flavorful.

This eggless fruit cake can be made without alcohol as well. I have mentioned in the notes below.

You must soak the dried fruits in something wether it is liquor or fruit juice. If added without soaking in the cake then those dried fruit will soak up all the moisture from the cake. And the result, you will have dry cake.

This is dense and moist cake unlike other cakes which are soft and spongy. This is rich cake loaded with tons of dried fruits in it.

There are many variations of making christmas fruit cake. Many prefers to add ground spices in it. I have not added here. Personally I like spices in my baking but not in this cake.

How to make eggless fruit cake recipe (Step by Step Photos):

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1) Measure out all the dried fruits and almonds. You can increase or decrease the quantity of any if you don’t like one or other.

2) Here I am soaking them in rum for about a week (more the better). So take them in glass jar, add all the dried fruits and pour the rum. Let them soak for a month or week or 2-3 days (as time permits). Shake well after every 2-3 days.

3) After the soaking, you can see they have plumped up so well.

4) Drain the excess liquid. and keep it aside.

5) While it is draining, prep rest of the ingredients. Line the sides and bottom of the 9 inch springform cake pan.

6) Also preheat the oven to 275 degrees F or 135 degrees C for at least 15 minutes.

7) Do not discard the drained rum, use that later to brush it on the cake.

8) Take all purpose flour and baking powder in a bowl.

9) Whisk well till everything is incorporated well.

10) Add all the soaked fruits in it.

11) Mix well using wooden spoon or spatula till all the fruits and nuts are coated with flour. Keep it aside.

12) Take softened butter, honey and sugar in a bowl.

13) If doing this by hand, then start mashing it with spatula.

14) It will becomes like a paste.

15) Then start whisking it using wire whisk till it gets light, fluffy and smooth. If using stand mixer (with paddle attachment) or hand mixer then no need to mash with spatula, just start beating it.

16) Now we will add yogurt and ground almonds in two additions. Start by adding half of the yogurt.

17) beat it well.

18) Now add half of ground almonds.

19) Again beat it well.

20) Now add remaining half of yogurt and ground almonds.

21) Again beat it till well combined.

22) Now add orange zest and milk. (forgot to take photo of milk added). Mix it well.

23) Now add fruits and flour mixture.

24) Mix well with spatula till everything is incorporated well. It should be thick batter unlike other cake batters.

25) Dump all the batter in the prepared cake tin,

26) Evenly spread the batter and smooth out the top. Arrange the almonds in center or around the edges just for the garnishing.

27) Bake into preheated oven for 1 ½ hours -2 hours. Check after 1 hours 30 minutes by inserting a toothpick in the center of the cake and decide the more baking time accordingly. Inserted toothpick should come out clean, if so the cake is cooked. remove from the oven and let it cool in the pan itself for 20-30 minutes.

28) Then remove it on the cooling rack.

29) While the cake it still warm, prick the top using wooden skewer.

30) Brush the drained or fresh alcohol all over the cake. and let the cake cool down completely.

31) Once it cools completely, wrap using in the plastic wrap. Keep in the container.

32) Store in cool dry place. If you live in the cold climate, keep at room temperature. If you live in warm climate then store in refrigerator.

Keep brushing it with alcohol every two-three days, if planning to keep for several weeks. Or it can be consumed right away. For slicing the cake I recommend to use the bread knife or serrated knife to get nice cut, otherwise it will get crumbled up because there are lots of dried fruits in it.

Shelf life: It stays good for months. Alcohol acts as a preservative. It can be frozen up to a year.

Serving suggestion: Have a slice of this eggless fruit cake cake as a dessert during the holiday season.

Notes:

Here I have soaked the fruits in the dark rum. Which alcohol you are using for soaking will impact the taste and flavor of the cake. You can use grand marnier, brandy, sherry or whisky.
More the soaking time, more boozy the cake will be.
You can soak them for months or weeks or few days. It is upto you.
Always use the glass jar to soak the fruits, alcohol may react with other materials.
Whole soaking will done at room temperature, no need to refrigerate it.
Make sure the fruit soaked jar doesn’t get direct sunlight at all.
Use the same alcohol for basting the cake once it is cooked.
As this cake bakes for longer time, if it gets darker color to fast on top then cover the top loosely with aluminium foil while baking.
For more details or science of the fruit cake, check out Cheryl’s post on her blog. She has written the detailed post about christmas fruit cake, worth reading it.

Making the fruit cake without alcohol:

Soak the dried fruit in orange juice or apple juice or grape juice overnight or maximum 24 hours only. Keep them in refrigerator otherwise it may get bad.
No need to bast/brush with juice after cake is cooked.
The shelf life of the cake made with fruit juice is very less compared to made with alcohol. Consume the cake within a week or so.

Eggless fruit cake recipe

How to make eggless fruit cake recipe (Step by Step Photos):

Notes:

Making the fruit cake without alcohol:

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