Eggless Christmas Cake
An eggless christmas cake for those who are vegetarian and egg allergy. Super simple and easy to make and taste delicious. This cake is made using rum soaked dry fruits.
Equipment
- OTG
- 7 inches round cake tin
- Mixing bowl
- 240 ml measuring cup set
- Spatula
Ingredients
Soaking dry fruits:
- 1 Cup Mixed dry fruits (Raisin, black raisin, dates, figs, dried Cranberries, blue berries, glazed cherry)
- 250-300 Ml Rum
- 2 Teaspoon Orange zest or peel
For Cake:
- 1½ Cup All purpose flour (192 grams)
- 1 Cup Buttermilk (check notes) (240 ml)
- 100 Grams Butter melted
- 1 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- 1 Cup Sugar (200 grams)
- 1 Cup Nuts chopped (pistachios, walnut, cashew nuts, almonds)
- 1 Teaspoon Spice mix powder (check notes)
- 2 Teaspoon Vanilla extract (or essence)
- 1 Teaspoon Salt
Instructions
Soaking And Preparing the dry fruits:
- In a glass jar soak the dry fruits. Make sure the jar is airtight and the fruits are well immersed in the rum. Keep it in a cool and dry place.
- When you ready to make the cake, Remove the soaked dry fruits from the jar and add them in a small mixing bowl. Add in the chopped nuts to the soaked fruit, add some flour and mix well so it doesn’t sink to the bottom.
- If there is any leftover rum from the soaking retain it to either add it in the batter or brush it in the cake.
Making The Cake:
- Grease a cake pan and line with butter paper. If you don't have butter paper, simply dust it with some flour. Preheat the oven @170° C for 10 minutes.
- 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 @170° C for 50-55 minutes or 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.
- You can make the buttermilk at home. Take the milk and add 2 teaspoon vinegar or lemon juice. Stir well and keep for 2-3 minutes. Your buttermilk is ready.
- I have used store bought spice mix. If you don't have it you can use make your own. Grind or pound the whole spices like cinnamon, cloves, nutmeg, mace etc. Take small quantity of whatever you have.