Eggless Christmas Fruit Loaf Cake is a heavy loaded sinful eggless version of the Christmas plum cake or fruitcake. This cake is full of dry fruit and nuts and makes a wonderful cake for the festival season.
Its that time of the year when the traditional Christmas Cake has to be baked and I again searched for a new recipe that I can adapt to my style. I selected this and added more than I can think of as I had so many other dry fruits and some five different raisins on hand. I was so eager to add these in and didn’t account for the overall moisture of the cake. Anyway measuring and assembling for the cake got the kids interested. Of course, it lasted only until I measured and my boys refused to even come near it, while Konda was very eager to have it. In fact, she wanted to click the pictures her way.
Since I was in a hurry and couldn’t wait until she decides, I ended up clicking my own way. The cake turned out way too good, only after sitting for a while, we felt the cake was a little moister than being dry. So I had to microwave for a minute which took care of that. The recipe is quite a lengthy one but surely worth all the efforts. Since I have most of the dry fruits I got for this bake, I will surely be baking it again.
With kids at home for their vacation, days are so hectic and it’s a real effort coming to work. Then it will be the usual workday. Can’t believe we are in the last week of 2018. If you want to bake some Fruit cakes or some more Christmas cakes, you can check them out!
Here’s Wishing all my readers a Merry Christmas with this delicious Eggless Christmas Fruit Loaf Cake that was baked for Day 10 in the Bakeathon 2018.
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Step By Step Pictures for making Eggless Christmas Fruit Loaf Cake
Eggless Christmas Fruit Loaf Cake
1.5 cup All purpose Flour
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/4 tsp Nutmeg Powder
1/4 tsp Cloves Powder
1 cup Hung Curds
3/4 cup Demerara Sugar
2 tbsps Honey
6 tbsps Milk
1/4 cup Cooking Oil
1 tsp Vanilla Essence
For the Soak
1.5 cups Orange Juice
1/4 cup Tutti Frutti / Candied Papaya
1/4 cup Cherries
1/8 cup Orange Peels (can add candied lemon as well)
1/4 cup Dates
1/4 cup Almonds
1/4 cup Cashews
1/4 cup Hazelnut
1/4 cup Walnut
1/4 cup Charoli
1/4 cup Black Risins
1/4 cup Sultanas
1/4 cup Golden Raisins
1/4 cup Currants
1/4 cup Green Raisins
How to make the Eggless Christmas Cake
Take all the ingredients listed ‘for the Soak’ in a bowl, pour orange juice to cover completely and let it soak atleast for 2 hours or a day in the fridge. I soaked it for 2 hours and then left it in fridge as I couldn’t bake it the same day.
Preheat the oven to 185C. Prepare the loaf tin by greasing and flouring it. I have used 9″ X 5″ loaf pan.
In a bowl, sift together all the ‘Dry Ingredients’ together and keep it aside.
In another bowl, mix hung curds and demerara sugar well. Then add honey, milk, oil and vanilla essence and mix well.
Now add the flour mixture by spoon to the curds mixture and mix well till they are fully combined.
Now drain the soaked dry fruits and nuts and add them to the cake batter and mix till they are evenly distributed in the batter. Since the batter looked very thick, I add 2 tsp of the drained juice. However, I feel I shouldn’t have done this, as the cake was quite moist and soft.
Pour the cake batter into the prepared cake pan and bake for 30 minutes at 185C.
Then reduce the oven temperature to 170 C, cover the tin with foil and bake for another 30 minutes till the cake is done. I had to bake it for another 10 mins at 200C.
Let the cake rest for at least 15 to 30 mins, before slicing.
I left it overnight in the oven.
After a day of baking, I had to microwave for a minute before serving for the cake to be firm. On the same day it was excellent. The flavours though increased after a day.
You can use any dry fruit and nut of your choice. But do add the candied orange and lemon peels, do not skip them.
For soaking, you can add either apple juice or orange juice.
I have used Demerara Sugar. You can use Dark muscovado sugar or dark brown sugar. Or you can also caramalize sugar for the brown efffect.
Baking time varies with the type and size of cake pan you use. So check yours accordingly.
I baked my cake for 30 mins @ 185C and 30 mins @ 170C finally for 10 mins 200C, because the top felt little moist.
I finally felt the oven temperature might be faulty and would want to repeat the same cake starting with 200C for 30mins, will update how it turns out.
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