One and half years of blogging and my 100th post. The journey so far has been a learning experience that allowed me to explore and nurture my culinary skills. What can be a better way to express my happiness on my 100th post than blogging one of my favourite cake recipe. Here is an easy and delicious Chocolate Wine Fruit Cake recipe with step by step pictures. It is an eggless cake made with whole wheat flour, fresh fruit juice, nuts and wine soaked dry fruits.
This eggless chocolate wine fruit cake is moist, soft and amazing flavors from the fresh fruits and wine. It is loaded with dry fruits and nuts which you can feel it in every bite of the cake.
To make this chocolate wine fruit cake I have used red wine to soak the dry fruits and soaked it for 15 days. If you want a non-alcoholic version, you can soak the dry fruits in orange juice in place of the alcohol. If you haven’t soaked the fruits in advance still you can make this cake by soaking for a day or 2-3 days.
The aroma of the cake filled my house while I was baking this cake. This chocolate wine fruit cake is super rich and so yummilicious. I have adapted this cake recipe from the Eggless Christmas Fruit Cake made with rum which I have posted last year.
So let’s get started and quickly have a look at the recipe. Please do share your thoughts about the recipe in the comments below. I would love to hear from you.
Preparation time : 20 mins
Cooking time : 45 mins
Serves : 8
Ingredients for soaking:
300 ml Red Wine for soaking and feeding while soaking
Dry fruits – 3/4 cup (Raisin, black raisin, dates, Cranberries, blue berries, glazed cherry)
For the cake :
1 1/4 cup Whole wheat flour
3 tbsp Cocoa powder
3 tbsp Chocolate syrup
2 tbsp thick Curd / Yogurt
1/2 cup fresh mixed fruit juice ( apple, orange, green grape, black grapes and pomegranate)
1/4 cup Butter melted
½ tsp Baking soda
1 tsp Baking powder
3/4 cup Sugar
1/2 cup Nuts chopped (pistachios, walnut, cashewnuts, almonds)
Orange zest – 2 tsp
1/2 tsp Cinnamom powder
11/2 tsp Sprig Vanilla Extract
1 tbsp vinegar
1/2 tsp Salt
1 cup mixed fresh fruit for garnish
In a glass jar soak the dry fruits. Make sure the fruits are well immersed in the rum. I soaked for 2 weeks. You can soak for 2-3 hours if you would like to try instantly. Wine can be substituted with orange juice for non-alcoholic version.
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 parchment paper. Preheat the oven @180° for 10 mins.
In a mixing bowl add the curd, vinegar, sugar, baking soda, mix well and stand for 5 mins. Add fruit juice, butter, chocolate syrup, vanilla extract, stir and let the sugar melt. I have added the leftover wine from the soaked fruits about 2 tbsp. Mix well.
In a mixing bowl sieve the flour, baking powder, cocoa powder, cinnamon 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.
Bake @180° for 45-50 mins until a tooth pick inserted comes out clean. Remove from oven, let it stand for 5 mins to cool down. Demould and let the cake cool down completely. Garnish with the fresh fruits.
Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcomes, I would love to hear from you all. Happy cooking!