Eggless Christmas Fruit Cake
Delicious eggless fruit cake that is soft, moist, delicious and doesn't use alcohol. This cake is great to make for any occasion and is kids' friendly as it has no alcohol.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
Dry fruits (150 grams, use any of your choice)
- 40 grams raisins (4 tbsp chopped)
- 30 grams apricots (3 tbsp chopped)
- 60 grams glace cherries (6 tbsps chopped)
- 20 grams cranberries (2 tbsps chopped)
Other ingredients for fruit cake
- 20 grams citrus peels (2 tbsps chopped candied peels, more if desired)
- ¾ cup hot water or 180 ml (3/4 cup + 1.5 tbsp or 200 ml if using atta)
- ¼ tsp Salt
- 1 tbsp vinegar or lemon juice
- 1 tbsp vanilla extract
- ¾ to 1 cup brown sugar (about 170 to 200 grams) or sugar
- 1/3 cup oil or melted butter (about 80 ml)
- 120 ml orange juice or apple juice
- 100 grams nuts chopped (cashew nuts, walnuts, almonds)
- 1 tsp baking soda
- 1 ¾ cups wheat flour (atta or maida/ all-purpose flour, 210 grams)
Spices (or use spice extract or just skip)
- 1.5 grams ceylon cinnamon or true cinnamon about 1/2 tsp ground
- 8 cloves
- nutmeg small piece or 1/3 tsp grated
How to make the recipe
Preparation
- Chop all dry fruits and nuts to small bits. Keep the nuts separately.
- Add raisins, apricots, cranberries and citrus peels to a large mixing bowl.
- Bring 3/4 cup water to a boil. If using whole wheat flour use 1.5 tbsps more. Pour the hot water over the dry fruits. Leave them aside to cool.
- Add cinnamon, cloves and nutmeg to a mini spice jar. Make a fine powder. You can also add a tbsp of sugar to the spices to help them powder finely. Set this aside to cool.
- When the mixture cools down, preheat the oven to 170 C for at least 15 mins.
Make eggless fruit cake
- Add the brown sugar, melted butter, orange juice, vanilla and vinegar to the fruit mixture. Stir everything well.
- In another mixing bowl, sieve together flour, salt, spice powder and soda. You can discard any coarse bits of spices.
- Mix up the flour well once more and make a well in the center.
- When the oven is hot enough and past 12 to 15 mins, then give the fruit mixture a good stir. Pour it to the flour all at once. Make sure the fruit mixture has cooled down before adding it to flour.
- Mix gently with a spatula until you see no streaks of flour.
- Add in cherries and chopped nuts. Gently give it a good stir. Do not over mix.
- Pour this to a cake pan. Knock the pan twice to the kitchen counter. Don't over do this as the nuts will settle at the bottom.
- Keep it in the oven and bake at 340 F -170 C for 35 to 40 mins. If using a 8 inch pan it takes about 40 mins. If using a 9 inch pan it will be done around 32 to 34 mins. If baking in a loaf pan it takes about 50 to 55 mins.
- When the cake is done, a skewer inserted comes out clean.
- Cool the cake in the pan for 10 to 15 mins.
- Invert it on a wire rack carefully. Cool it completely before slicing.
- You can dust some powdered sugar over the eggless fruit cake.
NUTRITION (estimation only)
Calories: 404kcal | Carbohydrates: 60g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 218mg | Fiber: 2g | Sugar: 29g | Vitamin A: 100IU | Vitamin C: 8.5mg | Calcium: 38mg | Iron: 2.1mg
