Eggless Fruit Cake ~ Christmas fruit cake without eggs
Eggless Fruit Cake
There are numerous requests for an eggless fruit cake recipe to bake this Christmas. So, here I have for you a hassle free, egg free and flavorsome fruit cake recipe that you are going to love. I call it hassle free because you do not have to make caramel syrup like the authentic Indian fruit cake recipe and since there are no eggs, there is no whipping work. The only preparation work to be done is grinding your own spices and soaking the dry fruits and nuts in rum and wine. And I must mention that this preparation work makes all the difference to the overall cake flavor. 🙂
Basically, I worked around the eggless cake recipe with curd that is a popular recipe from my blog and came upon today’s eggless fruit cake recipe. Instead of powdered sugar, I used dark brown sugar which gave the fruit cake a dark golden shade. A moist and rum soaked fruit laden eggless cake that everyone is sure enjoy over the holiday season.
Preparing dried fruits: I prepared the dried fruits a month ahead before baking. Finally chop all the dried fruits and nuts, add the spice powders and soak in enough dark rum and red wine in a large jar such that half of the jar is filled. There should be enough room in the jar once the fruits and rum are added, as they will almost double in size. Secure the cap tight and keep away for at least a minimum of 24 hours. You can make this a year ahead, 2-3 months ahead or even a week before baking the cake. Do shake the jar once in a while. Longer the fruits steep, better the flavor.
Dry fruits and nuts - 1 1/2 to 2 cups (tutti frutti, dried currants, figs, dates, candied lemon & orange peel, golden raisins, preserved cherries, cashewnuts and almonds)
1/2 tsp nutmeg pwd
1/2 tsp cinnamon powder
1/2 tsp clove pwd
3/4 cup dark rum
1/2 cup red wine
Method for making Eggless Fruit Cake
1: Preheat oven to 160 C. Grease and line the bottom and sides a loaf tin with parchment paper. Set aside.
2: Sieve the flour with shah jeera powder, cinnamon powder, ginger powder, clove powder and nutmeg powder and keep aside.
3: In a bowl, add room temperature yogurt and dark brown sugar and beat till the sugar is almost dissolved. Add baking powder, 1/2 tsp baking soda and vinegar and mix. Leave aside for 5 mts and you will find that bubbles/fizz appear on the top.
4: Add the vegetable oil, vanilla essence and lemon zest and mix well. Slowly fold in the flour without over mixing. Fold the flour into the batter till it is incorporated.
5: Sprinkle 2 tbsps flour over the rum soaked dry fruits and fold them into the batter lightly.
6: Just before pouring the batter into the loaf tin, dissolve 1/4 tsp baking soda in 2 tbsps hot water and pour this mixture over the cake batter and fold it in with a light hand. Do not overmix or over beat.
7: Immediately pour the batter into the prepared loaf tin and bake at 160 C for 40 to 45 mts or till done.
8: Remove from oven and cool on wire rack for 20 mts and remove from loaf tin. Bring the cake to room temperature and slice.
Instead of soaking the fruits in alchohol, you can soak them in grape juice or orange juice and refrigerate the bottle.
Best to soak dry fruits/nuts at least a year in advance OR 3 months OR at least one month OR a minimum of 3 days.
You can use lemon juice instead of vinegar.
By Sailu Published:
This Christmas try an ultimate eggless fruit cake. A rich, moist, rum soaked dry fruits laden fruit cake without eggs. A no fail, easy eggless cake recipe!