Eggless Christmas Cake Recipe / Rich Fruit Cake / Rum Fruit And Nut Cake

Wishing everyone reading this blog “Merry Christmas”

Here’s sharing an Eggless Christmas Cake for those who are vegetarian and those who are allergic to eggs. Super simple and easy to make and taste delicious. To make this make one does not require a fancy technique and ingredients. Just mix the ingredients and make a batter and bake to perfection. All you need is the ingredients, a mixing bowl and a spatula or spoon to make the batter.

I have soaked the dry fruits in rum for 1 month. Usually the dry fruits are soaked and feeded in rum for couple of months ahead. The nuts are added just at the last once the batter is ready to maintain the crunchiness of the nuts.

If you have not soak the fruits in advance no worries you can soak them 3-4 days either in rum or fruit juice. You can try Non-Alcoholic Christmas Cake by soaking the dry fruits in fruit juices. You can use orange juice, grape juice or a mix of fruit juices.

The aroma of the cake filled my house while I was baking the cake. The cake is super soft, rich and moist.

Fruit cakes are made with dry fruits/candied fruits, soaked in alchohol with nuts and spices. The longer the soaking the tastier is the cake. What makes a well balanced Christmas cake is the sweetness of the dry fruits, sourness from the alcohol/liquid juice, crunchiness of the nuts and the flavors of the spices.

HOW TO FEED THE CHRISTMAS CAKE?

Once the cake is out of oven, let the cake cool down completely. Transfer the cake to an aluminum foil or parchment paper. Poke the surface of the cake with a help of a skewer. Brush the cake with fresh alcohol or use the remains of the soaked fruits rum if any daily or alternate days or atleast twice a weekk. Brushing depends totally on how boozy you want your cake to be. Brushing also increases the shelf life of the christmas cake.

HOW TO STORE THE CHRISTMAS CAKE?

Wrap the christmas cake in an aluminum foil or cling wrap and store it in an airtight container in a cool place.

LOOKING FOR MORE EGGLESS CAKE RECIPES?

Berry Jam Cake
Eggless Pineapple Upside Down Cake
Chocolate Sponge Cake
Eggless Lamingtons
Whole Wheat Carrot Cake
Chocolate Cake With Ganache Frosting
Banana Walnut Cake
Banana Chocolate Cake
Glazed Orange Bundt Cake
Cranberry brownies
Gluten Free Vanilla Cake
Malai Cake / Fresh Cream Cake
Fruit And Nut Cake
Whole Wheat Orange Cake

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

You can also try Chocolate Wine Fruit Cake which is an eggless cake made with whole wheat flour, fresh fruit juice, nuts and wine soaked dry fruits. Another perfect recipe for the Christmas and New Year.

To get a beautiful colour of the cake you can caramelize the sugar and add which will give a beautiful colour to your cake.

Chocolate Strawberry Chilly Whiskey Cake is another interesting boozy cake for the festive season. Do have a look at the recipe, I am sure you will like it too.

So lets hear the recipe. So please do give a try this eggless rich fruit cake and I am sure you will love them and always crave for it. Do share your thoughts about the recipe with me here.

Preparation time : 20 mins
Cooking time : 50 mins
Serves – 8-10

Ingredients for soaking:
Rum for soaking and feeding while soaking
Dry fruits – 1 cup chopped (Raisin, black raisin, dates, figs, dried Cranberries, blue berries, glazed cherry)
Orange zest – 2 tsp

For the cake :

All Purpose Flour – 1.5 cup
Buttermilk – 1 cup
Butter – 100 gms melted
Baking Soda – ½ tsp
Baking powder – 1 tsp
Sugar – 1 cup
Nuts – 1 cup chopped (pistachios, walnut, cashewnuts, almonds)
Spice powder – 1 tsp
Vanilla extract – 2 tsp
Salt – 1 tsp

Method:

In a glass jar soak the dry fruits. Make sure the fruits are well immersed in the rum.

Remove the soaked dry fruits from the jar and add them in a small mixing bowl. Add the chopped nuts to the soaked fruit, add some flour and mix well so it doesn’t sink to the bottom.

Grease a cake pan and line with butter paper. Preheat the oven @180° for 10 mins.

In a mixing bowl add the buttermilk, butter, sugar, vanilla extract, stir and let the sugar melt. I have added the left over rum from the soaked fruits about 2 tbsp. Mix well.

In a mixing bowl sieve the flour, baking powder, baking soda, spice powder, salt, mix well and keep aside.

Add the dry ingredients to the wet ingredients and gently fold to make a smooth batter.

Add the soaked dry fruits, nuts, orange zest to the batter and gently fold. Do not over mix the batter.

Pour the batter into the greased pan and tap the cake pan 2-3 times to release the air bubbles.

Garnish with dry fruits and nuts. This is optional.

Bake @180° for 50-55 mins until a tooth pick inserted comes out clean. Remove from oven, let it cool down, invert, cut and serve.

NOTES:

● For a non-alcoholic christmas cake, soak the dried fruits in orange juice, grape juice or can use even mixed fruit juice and store it in the refrigerator. Soak the dried fruits only a week before you are ready to bake the cake.

● You can use the dried fruits as per your choice and palate preference.

● You may use your favourite alcohol for soaking the dried fruits.

● You can also use candied peels and candied fruits in christmas cake.

● Soaking the dried fruits for a minimum 2-3 months is recommended for a rich christmas cake.

Well, if you make this Christmas cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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About Akum Raj Jamir

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Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺