Eggless Fruit Cake

Eggless Fruit Cake ~ Christmas fruit cake without eggs

eggless fruit cake
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. ๐Ÿ™‚

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.

The below image is a fruit cake that uses eggs. I have already blogged the authentic christmas fruit cake recipe that uses eggs and caramel syrup.

rum soaked dry fruits for fruit cake
Rum soaked dry fruits ~ Fruit cake using eggs

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.

fruit cake without eggs
Fruit cake without eggs

Eggless Fruit Cake

  Prepare time:
 Serves: 12

 Main Ingredients:

  •  dry fruits
  •   flour


  •   All purpose flour - 1 1/2 cups (maida)
  •   Yogurt - 1 cup (curd)
  •   Dark brown sugar - 1 cup
  •   Baking powder - 1 1/4 tsp
  •   Baking soda - 3/4 tsp (1/2 tsp + 1/4 tsp divided)
  •   Hot water - 2 tbsps
  •   Vegetable oil - 1/3 cup
  •   Vinegar - 1 tbsp
  •   Vanilla essence - 1 tsp
  •   Shah jeera powder - 1/4 tsp
  •   Cinnamon powder - small pinch
  •   Dry ginger powder - 1/4 tsp
  •   Clove powder - 1/4 tsp
  •   Nutmeg powder - small pinch
  •   Lemon zest - 1/2 tsp
  •   To prepare rum soaked dry fruits and nuts:
  •   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

Preheat oven to 160 C. Grease and line the bottom and sides a loaf tin with parchment paper. Set aside.
Sieve the flour with shah jeera powder, cinnamon powder, ginger powder, clove powder and nutmeg powder and keep aside.
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.
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.
Sprinkle 2 tbsps flour over the rum soaked dry fruits and fold them into the batter lightly.
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.
Immediately pour the batter into the prepared loaf tin and bake at 160 C for 40 to 45 mts or till done.
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.


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!
  • Minu

    Excellent recipe Sailu. Is there anyway we can substitue the rum and wine with something non alcoholic ?

    • Sailu | Indian Food

      Yes, soak in orange or grape juice. Refrigerate the bottle.

  • Naiyer

    Hi dear as I am a muslim I can not use rum & wine what shall I use instead also I want to use eggs how many should I use in this recipe plz help

  • Sandhya

    Hi, Thanks a lot for this recipe. I was very happy to see this recipe and wanted to try it once before Christmas. I tried this recipe today and it was a disaster!! ๐Ÿ™ I’m a beginner in baking and not sure what went wrong. Result was that the top got totally burnt, but the inside was still raw batter! Couple of things that I feel could have gone wrong:
    1. I added more grape juice than recipe recommended as by day 3, it was completely soaked at the top part of the jar with dry fruits wasn’t even soaked. However, I removed the excess juice before I folded it into the batter.
    2. I used an electric hand blender to blend yogurt & crystal brown sugar. Tee mixture turned rather too loose, I think. The final batter was more runny than I think it should be.
    Need your inputs. I have one more jar of dry fruits soaking in the refrigerator! Or could anything else have gone wrong? Thanks.
    – Sandhya.

    • Sailu | Indian Food

      Have you baked the cake in an OTG (Oven/Toast/Grill) or a MW (Mircorwave)? If you have baked in an OTG, did you bake in ‘bake mode’ or ‘grill mode’? Ovens differ in terms of temperature. The next time you bake, lower temperature by 25 degrees and bake for a slightly longer period than specified in the recipe.

      • Sandhya

        Thanks for your quick response, Sailu. I’m using Prestige OTG. I don’t see a bake / grill mode. There are heating elements at the top and bottom and I had kept only the top heating elements on and kept the try at the lower rack. I had a question on the consistency of the batter. Should it be like idli batter or a bit more runny? If it becomes runny, is it ok to add a little more flour?

        • Sailu | Indian Food

          You are baking in the wrong mode of your oven. The knob has to be positioned such that both top and bottom elements are on. And place cake pan in the center rack of the oven. The batter is slightly runny. Its alright.

          • Sandhya

            aah, ok. I had used the top element earlier to bake muffins and it came out perfect .. so, did the same. I’ll try this next time, Sailu and update it here. Thanks for the quick responses.

            • Sandhya

              Oven setting was the issue! I corrected it when I baked the next time. However, unfortunately, electricity board wasn’t kind! Power was gone 3 times during baking ๐Ÿ™ The cake tasted great .. however, was a bit heavier / thicker and not as light and fluffy as it usually should be. However, it’s a very nice recipe. Thanks so much for the recipe and your quick responses.

  • Neelam

    Hello Sailu,
    Can i use only wine instead of rum and wine for soaking the fruits?

    • Sailu | Indian Food

      Yes, you can.

      • Neel

        Thanks a ton for your reply:)

  • Jen*

    Hi Sailu, I am an American with an Indian hubby and wanted to make something like his mother would make back home on Christmas Day. So I tried your recipe. Didn’t have quite the variety of fruits but gave it a go anyway! In the oven (I have an American oven, set on bake…at 320 degrees Fahrenheit) and will keep you posted on the results. Most excited to see the finished product.

    • Jen*

      The good news is, the cake turned out well. Super moist. I had to increase the cooking time. I kept testing after 45 minutes and I believe I added a half hour. My oven must not be true to temperature. It’s such a dense cake! Can’t wait to hear how he likes it…

      • Sailu | Indian Food

        Am glad it worked out well, Jen. So what is your hubby’s verdict?

        • Jen*

          He liked it! I cast aside my “diet” for a couple of pieces a few days ago and I was so thrilled with the taste! It was moist and full of flavor and I will be making this one again! I had none of the alcohol that was listed in the recipe but I did have a small amount of amaretto. I am pleased to say that the almond flavor worked well with your recipe!

  • Neel

    One last question. Can i use fresh grated ginger instead of ginger powder or shall i omit it?

    • Sailu | Indian Food

      Omit it if you do not have dried ginger powder.

      • Neel

        Thank you for your reply.

  • Jyoti Laxmi Nair

    Hi sailu…..if I want to replace vegetable oil with butter what should be the procedure?

    • Sailu | Indian Food

      Its best to use oil. I using butter, use melted butter. 1/3 cup melted butter

  • Jyoti Laxmi Nair

    Hi Sailu…if I want to replace vegetable oil with butter what should I do ?

  • Smita

    Thanks for this recipe, Sailu. Can I use Allspice and Pumpkin spice powders instead of the spices mentioned?
    Also, I will be soaking my fruits in juice (orange). Should I use fresh juice or packaged? And can I soak them now for baking on, say 22nd?

    Thanks in advance!

  • Prashant Shah

    Sailu…I have tried this recipe serveral times & every time it comes out better than previous one.. now I feel to replace oil & yogurt and bake with eggs & butter.. Request this time you give christmas present to us with a fruit cake baked with eggs and butter..

  • Manish Yadav

    for how many days fruits need to be soaked in grape juice?

  • Yogita Kamble

    Nice Recipe Sailu. If you want to order a fruit cake online choose Monginis. They provide online delivery at affordable rates.

  • Anytime Cakes

    Hi, I really want to make this cake soon. It looks great and so fluffy.