An easy version of eggless fruit cake that is loaded with nuts, dried fruits, and warm cozy spices. A must-bake treat during the Christmas holiday season. This Christmas fruit cake is egg-free, alcohol-free, and no fruit soaking required, yet incredibly delicious that everyone can enjoy.
Grease the 9x5x3 inch loaf pan using butter or cooking oil spray and keep it ready.
Quick Soak Nuts & Fruits: Combine the dried cranberries, raisins, almonds, and tutti frutti or candied mixed peel in a bowl.
Pour the freshly squeezed orange juice over them, mix, and let them soak for 10-15 minutes or until you prep the rest of the ingredients.
Mix Dry Ingredients: Add all purpose flour, baking soda, salt, ground cinnamon, ginger, and freshly grated nutmeg. Whisk everything until well combined. If needed you can sift the dry mixture.
Make Cake Batter: In a stand mixer bowl, add softened butter and light brown sugar.
Use a paddle attachment and beat them until the mixture is smooth, light, and fluffy. Do scrap the sides and bottom of the bowl in between as needed.
Add yogurt, vanilla extract, and orange zest. Beat again until well combined.
Now take around 2 tablespoons of the dry flour mixture and add to the fruits-nuts mixture. Mix to coat evenly. It helps to avoid sinking nuts and fruit at the bottom while baking.
Add the remaining flour mixture to the wet mixture. Beat again on low until combined. Do scrap the sides and bottom of the bowl at least once for even mixing. Be careful not to overmix, which can lead to a denser cake.
Add flour-coated fruits & nuts mixture. Fold them in gently to distribute evenly throughout the batter.
Pour the batter into the prepared loaf pan, spread evenly, and smooth the top with a spatula.
Bake: Place the loaf pan in the oven (in the center rack) and bake for around 60-65 minutes or until the toothpick or skewer inserted in the center of the cake comes out clean.
Allow the cake to cool in the tin for about 20 minutes before removing it. Then, let it cool completely on a wire rack.
Once completely cooled, chill this eggless fruit cake in the fridge, and then you can slice the cake. Slicing chilled cake makes a clean cut without crumbling the cake. Bring it to room temperature before serving.
Notes
Ensure your butter is softened at room temperature before beginning to make cake batter. Softened butter blends more easily with the sugar, resulting in a smoother and more uniform cake texture.
Make clean slices without crumbling the cake: You know that this eggless fruit cake is loaded with nuts and dried fruits. If you cut the cake while it is at room temperature or warm then I am 100% sure that it will crumble and fall apart. So always chill the cake in the fridge overnight and then slice it to get a clean cut.
Other add-in options: Figs, dates, apricots, maraschino cherries, candied ginger, different types of raisins, dried cherries, walnuts, pecans, cashews, etc.