Easy Eggless Christmas Fruit Cake
Fruit Cake is served during the Christmas season. It is made with dried fruits, nuts and spices. The dried fruits and nuts are soaked in alcohol for several weeks and then used in the cake preparation. It does require some planning ahead. It tastes absolutely delicious. That is all I knew about the Christmas fruit cake. I had never baked it before but I decided to make a fruit cake in the last minute, just a day before Christmas. I wanted to make a non-alcoholic and eggless fruit cake. I started searching for an interesting recipe that doesn’t require pre-soaked dry fruits and nuts. I liked the boiled fruit cake recipe from ‘joyofbaking.com’ but eggs were used in the recipe. I continued my search to find if any blogger had successfully made an eggless version of the same recipe. I could finally find the recipe here. I adapted my recipe from both these recipes. I made the cake with fruits and nuts that were available at home because I was a last minute baker and all the stores were closed for Christmas. I was very happy with the results. The cake was soft, moist and full of flavor. We loved it.
Let’s begin the process of making this easy eggless, non-alcoholic, boiled fruit cake that doesn’t require any pre-soaking of fruits and nuts.
Measuring cup used: 1 Cup = 250ml
All purpose flour – 1&1/2 cups
Dark brown sugar – 1 cup(loosely packed)(Fill the measuring cup with dark brown sugar and use a spatula to remove the mound)
Golden Raisins – 1/2 cup
Dark/Black Raisins – 1/2 cup
Chopped Walnuts – 1/2 cup
Chopped/Sliced Almonds – 1/2 cup
Chopped Dates – 1/2 cup(I used organic Dates from Costco)
Baking soda – 1 Tsp.
Salt – 1/2 Tsp.
Water – 1 cup
Cinnamon powder – 1 Tsp.
Ginger Powder – 1 Tsp.
Grated Nutmeg – 1/4 Tsp.
Unsalted Butter – 1/4 cup.
Yogurt – 1/2 cup(I used well beaten homemade yogurt)
I used 8 x 4 inch aluminum round baking pan. You can use a 9 x 5 x 3 inch loaf pan. You do not need a stand mixer to make this cake.
Place the baking pan on a parchment paper. Draw an outline around the bottom of the baking pan with a pencil. Using a scissors, cut the circle out of the parchment paper as shown below. Line the baking pan with this parchment paper circle.
Spray the pan with a non stick cooking spray. Spread it evenly using a pastry brush. You can use butter if you do not have a non stick cooking spray.
Measure 1&1/2 cups all purpose flour as shown below. Scoop the flour into the measuring cup and level it off with a spatula. Put the flour into the sifter.
Add baking soda and salt into the sifter. Mix it well with a spatula. Sift them together into a separate bowl. Dust the chopped nuts with 1 tsp. of sifted flour mixture(we need to do this to stop nuts from sinking in the cake).
Add ginger powder, cinnamon powder and grated nutmeg in a sauce pan. Add brown sugar and butter. Add raisins and chopped dates. Add water. Mix it well.
Bring it to a boil on medium heat and simmer for five minutes. Turn off the heat. The fruits will absorb the flavors of the spices and also become plumpy . Let it cool until luke warm.
Preheat the oven to 325F.
Add yogurt to the boiled fruits mixture in the sauce pan and mix it well.
Transfer the ingredients in the sauce pan to a mixing bowl. You do not have to do this if your sauce pan is big enough to mix the flour. (My sauce pan was not big enough). Add flour and mix it well gently.
Add the dusted walnuts and almonds. Mix it well. Transfer the cake batter to the prepared baking pan. Gently tap the pan on the kitchen counter. Place the pan in the preheated oven and bake for 50-65 minutes until tooth pick inserted comes out clean. (I baked for 60 minutes).
Turn off the oven. Remove the pan from the oven and place it on a cooling rack and let the cake cool completely in the pan.
Loosen the edges and remove the cake from the pan by turning it upside down. Let it cool. Cut and enjoy your cake.
I wrapped the cake in a plastic wrap and stored at room temperature. The cake tasted even better on the second day.
Variations that can be used in this recipe.
1. You can reduce the quantity of nuts in this recipe. You can replace 1/2 cup walnuts with 1/2 cup dried cranberries. Quantity of dark brown sugar remains the same.
2. You can replace 1/2 cup dates with 1/2 cup dried cranberries. Use 1 cup firmly packed dark brown sugar.
This is one of my new favorite cakes to make for my family. I hope you enjoy this delicious cake. Happy Holidays!!!!!