Eggless Christmas Fruit Cake Recipe
In Calcutta, Christmas is not just a festival, it is a carnival of sorts and is celebrated by everyone. And a good fruit cake is mandatory! I baked an egg less fruit cake which turned out to be good! So here is the recipe. I also filmed the process so don’t forget to watch the video!
Maida or all purpose flour – 200 gms
Baking Soda – Half a teaspoon
Baking Powder One Teaspoon
Spice Mix – Two medium sized Cinnamon sticks and one Nutmeg ground into a fine powder
A pinch of Salt
Ingredients for Wet mix
Powdered Sugar – 70gms
Condensed Milk – 100gms
Butter – 50gms
Vegetable Oil – 50gms
Fruits, Flavours and Garnish –
Mixed Dry fruits and nuts of choice, like candied pumpkin, raisins, prunes, black currant, tutti frutti, orange peel, walnuts, cashews, almonds etc.
Rum – 30 ml (optional)
100 ml fresh or bottled orange juice for soaking the fruits over night ( I used minute maid pulpy Orange)
Rising Agent Mix –
Milk – 50 ml
Regular Vinegar – 20 ml
Baking Soda – One teaspoon
Wash all the dry fruits very well, especially the raisins, black currant, prunes and tutti fruity. When I washed mine, I had to wash them over and over as a lot of dirt kept coming out.
In a glass or ceramic bowl, place all the fruits and nuts and our the orange juice. Cover and refrigerate overnight.
Cake Preparation –
Set your Oven (OTG) to pre-heat at 200 degrees Celsius.
In a large bowl, sift all your dry ingredients – i.e Flour, Baking Powder, Baking Soda, Spice Mix, and Salt in order to incorporate air into the flour and keep aside.
In another bowl, add Butter, Oil, Condensed milk and whisk together until smooth and creamy.
Slowly add the sifted flour mix in two or three parts and fold the mix. Don’t whisk too fast as the air will tend to escape the batter and the cake may become soggy. o slow, take your time and fold the batter till the batter has no lumps and dry edges. If the batter is too tight, go ahead and add some milk to adjust the consistency. The batter should not be tight, neither should it be runny. It should be pourable from the bowl into the baking tray.
In another bowl, sprinkle some flour onto your soaked fruit and nut mix and mix well. Doing this prevents the fruits and nuts from sinking to the bottom of the cake.
Add the fruits and nuts to the cake batter
Add Vanilla essence.
In a cup, add 50 ml milk, 20ml vinegar and one teaspoon baking soda and stir with a sppon. The mixture will become frothy. Add this mixture to the cake batter and fold again.
Finally, add rum to the batter and fold till the rum disappears.
Grease an aluminium baking tray with butter and pour the batter into the tray. Sprinkle some cashews and nuts evenly across the cake.
Reduce the temperature of the oven to 150 degrees Celsius and bake for one hour.
Towards the end insert a tooth pick in the centre of the cake. If it comes out clean, the cake is done. If it comes out with a little batter stuck to it, your cake is still cooking and so you need to bake it for another ten to fifteen minutes.
Switch off the oven and let your cake be inside for another 20 minutes.
Then, take out the cake and let it completely cool before you take it out of the baking tray.
Finally, Run a knife through the edges of the tray and flip the tray over a flat plate and serve, or cut into pieces and serve.
- This was my first time baking an eggless cake and since my first attempt was successful I have baked about six cakes since then and to be very honest I did not follow any strict measurements.
- I adjusted the consistency of my batter with milk if it was too tight and if at the very end after adding the rum I would feel that the batter was very runny, I would sift some flour and add it to the batter. I haven’t had any fail moments with this recipe so far.
- I have used only a regular OTG and not a microwave or convection oven so I don’t know how to bake this cake in any other medium apart from an OTG.
- You can soak these fruits in rum for weeks and months for a stronger liquor flavour.
- You can add a tablespoon of cocoa powder, a teaspoon of dry instant coffee powder during the sifting of the flour to make this a chocolaty fruit cake.
Watch the video here
Special thanks to Debjanir Rannaghar for providing her valuable inputs with the eggless baking procedure.
A huge shout out to The Lalit Great Eastern Hotel for sending over an amazing Christmas hamper just before Christmas
The Bakery at Lalit never disappoints. The orange mousse is to die for and my sister in law is crazy about their pastries. Then there is the unbelievable fifty percent discount after dark!
This Christmas, the Bakery came up with the choicest of savories,signature fruit cakes, cookies and more.