Eggless Butterless Rum Fruit Cake 2 | Christmas Fruit Cake

As I told you in my previous Christmas Fruit Cake, it was like eternal search for an eggless version. Whether it was on Facebook or Twitter or even Buzz, all I was interested in was to search for a version that I can bake this time.
Then I happened to see Monika talking about Christmas Cakes and I had to ask her if it was eggless. She then pointed me to Nandita who just blogged about two versions of Christmas cake, one which happens to be eggless. Reading that I realized it had Rum and had to get my share of rum. Everybody were very interested that I was soaking the fruits in Rum and whoever knew of this wanted a piece of cake to taste.
Since I made the other fruit cake first, I left the fruits soaking for 4 days. Finally got around making it on Monday. I baked a full pan, plus two small foil tins to take to office. Then a smaller tin in which I have been soaking it with more rum. Yet to get it tasting for the feel and taste of rum soaked fruit cake.

 Fruits used in the cake

Soaked in Rum for 4 days

Loaf tin used for baking, greased and dusted before pouring the batter.

Just out of the oven.

Resting for 10 minutes.

Cutting into bite size pieces.

Baked in small foil tins for carry away/ gifts.

Further soaking in rum for 3 days.

Eggless Butterless Rum Fruit Cake
Adapted from Nandita
Preparation Time – 15- 20 minutes
Baking Time – 30 – 35 minutes at 175 degree C and 25 – 30 at 155 degree C
Resting Time – 15 mins

Recipe for making Eggless Christmas Fruit Cake

To prepare this cake you first got to soak the fruits few days before the actual baking. Normally some have the habit of soaking for weeks together. But I had only 4 days of soaking and it was fine. Else you can follow the cooking in sugar process that I did for the other recipe.

Then you will have to make the caramel ahead of baking, so that it is also ready before starting the baking.

Prepare in advance
Though it is recommended to use 3 cups of mixed dried fruits, I did about a cup and a half. I didn’t use the cinnamon powder in the fruit soak. But used it directly.

Fruits to be used
Cashew nuts, Walnuts, Black and Golden raisins, Currants, apricot, tutti fruitti, citrus peels soaked in 1 cup rum.
Chop all the nuts and fruits into small pieces before soaking.

One batch caramel required to make this recipe.

To replace the eggs, I have also used the potatoes as the previous one.

How to make caramel

Take a thick bottomed pan, add 1/2 cup sugar. On a low heat, let it melt. When it starts melting, keep stirring until it turns dark brown in colour. Heat 3/4 cup of water and keep on the side. When the sugar reaches that golden colour, remove from fire and add the hot water carefully. It will start cracking and bursting out. Mix well to get a smooth caramel syrup. Allow it to cool

Prepare the potatoes

Pressure cook 3 medium potatoes to get 1 cup of finely mashed potatoes. Keep it aside.

Ingredients Needed:

All purpose flour / Maida – 3 cups
Baking powder 2 tsp
Baking soda ½ tsp
Instant coffee powder 1-2 tsp

Mashed potatoes – 1 cup

Curds / Yogurt – 1 cup (plus keep 1/2 cup yogurt if batter too thick, though I didn’t use)
Oil – 1/2 cup
Fine Sugar – 1 cup
Caramel made using 1/2 cup sugar and 3/4 cup water
Cinnamon powder – 1/2 tsp
Cloves powder – 1/2 tsp
Nutmeg powder – 1/2 tsp
vanilla extract – 1 tsp

Method to prepare:

Grease one 8”x 4″ long tin and dust with flour. I used three small foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.

Preheat oven at 175 C.

In a large bowl, whisk well the oil, yogurt, mashed potato, sugar, caramel, spices and vanilla.

In another large bowl, sieve the flour, soda, baking powder and instant coffee powder.

To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.

Once the batter is ready, add the soaked fruits and little liquor. Mix well and pour into the greased tin.

Refrigerate the rest of the batter until you use.

Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.

Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.

I served without soaking with rum

To one tin, poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover well with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional)


Let the cake sit overnight before slicing.
The remaining batter refrigerated until use.
Please check the temperature setting in your oven, it can vary. The basic principle being since this is a dense fruit cake made using oil, cooking this for longer time in low temperature gets it done.
The cake was little dense, read it later that it may be because of using oil. Would appreciate how to get that crumbly effect in a caked made with oil
Sending this to Priyanka’s Its time to Jingle again  and Champa’s Bake off Event
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Eggless Butterless Rum Fruit Cake 2 | Christmas Fruit Cake
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  1. Thanks for the entry Srivalli. I had never seen use of potatoes in place of eggs. Very interesting though. Happy New Year.

  2. unbelievable result…egg less butter less make it totally guilt free.never knew we can use potatoes for butter and eggs.
    A very Happy new year to you and your family Srivalli.

  3. Hi,

    This is a awesome recipe, i tried this recipe for cake for first time. It came up so well. I am a naive cook and was skeptical about trying the recipe as this was first time i was baking anything. But compliments i got after serving the cake made my day. Thanks a Tonne.

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