Indulge in the holiday spirit with this eggless Christmas fruit cake, crafted without alcohol, using a no-soak boiling method. Packed with dried fruits, nuts, and festive spices, this easy Eggless Christmas Cake recipe ensures a moist and flavorful treat for a joyful celebration.
Jump to:
- What is the No-Soak Boiling Method?
- Why you will love this Boiled Christmas Fruit Cake?
- What different dried fruits and nuts can be used in this Eggless Christmas Fruit Cake Recipe?
- How to make No Soak Eggless Christmas Fruit Cake?
- Tips for Perfect No-Soak Eggless Christmas Fruit Cake:
- Frequently asked questions
- Other recipes you may like
- Recipe Card
No soak Eggless Christmas fruit cake made by boiling the dry fruits is a time-efficient and easy-to-prepare holiday treat. Dried fruits are simmered in orange juice and water by skipping the soaking process and infusing them with flavour. This unique boiling method ensures an alcohol-free, moist, rich fruit cake, perfect for those looking to simplify traditional Christmas baking.
A Christmas fruit cake, also called Christmas plum cake, is a timeless holiday classic, a decadent dessert that encapsulates the festive spirit. Laden with candied fruits, nuts, and spices, it’s a celebration in every bite. Traditionally, the fruits are soaked in alcohol, but our twist involves a no-soak approach, making it accessible for all.
What is the No-Soak Boiling Method?
The beauty of this non-alcoholic, rich cake recipe lies in its simplicity. The no-soak boiling method simmers the dried fruits in a delightful water and orange juice concoction. This process plumps the fruits and infuses them with the rich flavours needed to create a mouthwatering Christmas fruit cake for the holiday season.
Why you will love this Boiled Christmas Fruit Cake?
Effortless Preparation: With the no-soak boiling method, there’s no need to plan days. You can have a delightful eggless fruit cake ready in no time.
Inclusive for All Tastes: Catering to vegetarians and those avoiding alcohol, this eggless Christmas fruit cake ensures everyone can partake in the joy of Christmas.
Moist and Flavorful: The no-soak method doesn’t compromise the moistness and flavour of the fruit cake. It enhances it, ensuring a rich and delectable cake.
Gifting Idea: This Christmas cake recipe makes a wonderful homemade gift. Wrap it in festive paper or place it in a decorative tin for a thoughtful present.
What different dried fruits and nuts can be used in this Eggless Christmas Fruit Cake Recipe?
The beauty of a Christmas fruit cake lies in its versatility, allowing you to customize the mix of dried fruits and nuts to suit your taste. Here’s a list of various dried fruits and nuts that you can consider adding to your no-soak, eggless Christmas fruit cake:
Choice of Dry Fruits:
- Raisins: Classic and sweet, golden and black raisins add sweetness to the cake.
- Chopped Dates: Dense and rich, dates contribute a chewy texture and deep sweetness.
- Currants: Smaller than raisins, currants offer a subtle sweetness and are a traditional choice.
- Candied Orange Peel, Candied Lemon Peel: Citrus peel adds a bright, zesty flavour, balancing the sweetness.
- Dried Cranberries: Tangy and vibrant cranberries combine colour and flavour.
- Dried Apricots: Chewy and slightly tart, apricots add a delightful contrast to the sweetness.
- Dried Figs: Sweet and earthy, figs contribute a unique flavour and texture.
- Prunes: Dark and rich, prunes offer a deep sweetness and moistness.
- Dried Pineapple: Tropical and sweet, dried pineapple can add a hint of exotic flavour.
Nuts:
- Walnuts: Earthy and slightly bitter, walnuts provide a hearty crunch.
- Almonds: Sweet and versatile, almonds add a nutty flavour and crunch.
- Pecans: Sweet and buttery pecans contribute a rich flavour and texture.
- Hazelnuts: Nutty and slightly sweet hazelnuts add depth to the nut mix.
- Cashews: Mild and creamy, cashews can balance the overall texture of the cake.
- Pistachios: Vibrant and slightly sweet, pistachios offer a pop of colour and flavour.
- Macadamia Nuts: Buttery and rich, macadamia nuts add a luxurious touch.
Additional Options:
- Shredded Coconut: For a tropical twist and added sweetness.
- Dried Cherries: Sweet and tart, dried cherries can complement other fruits.
- Dried Blueberries: Small and bursting with flavour, blueberries add a delightful sweetness.
- Dried Mango: Sweet and tropical, dried mango can add a chewy texture and exotic flair.
How to make No Soak Eggless Christmas Fruit Cake?
Boil the dry fruits :
Add ¾ cup fresh orange juice and ¼ cup water to a saucepan.
Add 2 cups chopped dry fruits ( I used Dates, Tutti frutti, prunes, dried cranberries, raisins, dried mango, dried apricots) to the juice mix and cook for around 4-5 minutes or till the mixture thickens and the dry fruits absorb all the juices. Set aside and let the boiled fruits cool down.
Make cake batter :
Chop the nuts and keep them ready. Grease and line a tall 7-inch or 8-inch baking pan with parchment paper.
Add 1 & ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cardamom powder, ½ teaspoon ginger powder, ½ teaspoon cinnamon powder to a large mixing bowl. Mix.
Add 1 cup Yogurt, 1 cup brown sugar, 1 teaspoon vanilla extract, and ½ cup oil to another bowl and mix.
Add the dry little by little to the bowl of wet ingredients. Combine
Add the soaked dry fruits and chopped nuts (Reserve a little for topping)
Gently fold the ingredients until combined. Do not over-mix.
Bake :
Preheat oven to 350F/180C.
Add the cake batter to the prepared pan. Top with remaining ¼ cup nuts and ¼ cup soaked fruits.
Bake for 55-60 minutes at 180C/350F or until a skewer inserted in the center comes out clean.
Remove the cake pan from the oven. Let the eggless cake cool down on a wire rack to room temperature. Slice and serve.
Tips for Perfect No-Soak Eggless Christmas Fruit Cake:
Choose Quality Ingredients: Opt for premium dried fruits and nuts to enhance the overall taste of this eggless fruit cake recipe.
Simmer with Care: Pay attention while simmering the fruits. This is where the magic happens, infusing the fruits with the season’s essence.
Get Creative with Spices: Experiment with your favourite spices to customize the flavour profile. Cinnamon, nutmeg, and cloves are popular choices.
Let It Cool: Allow the cake to cool completely before slicing so the cake and dry fruits don’t crumble and break.
Citrus Zest: Add a zing to your cake by incorporating orange zest or lemon zest for a refreshing twist.
Creative Garnishes: Sprinkle powdered sugar or a handful of chopped nuts on top of the cake for a festive and decorative touch.
Storage: Store the cooled cake in an airtight container at room temperature. It tends to get better with time as the flavours meld.
Frequently asked questions
Absolutely! The flavours tend to meld and intensify, making it even more delicious if made a day or two in advance.
Yes, wrap it well in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Yes. White sugar can be used in this recipe.
Adjust sugar according to your taste, but remember that sugar contributes to the cake’s moisture and shelf life.
The cake stays good for around 10 days if stored in an airtight container.
Apple juice can be used in place of orange juice.
Other recipes you may like
Eggless Rasmalai Tres Leches Cake
No Bake Biscoff Chocolate Truffles
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Recipe Card
No Soak Eggless Christmas Fruit Cake Recipe (without Alcohol)
Ingredients
For Dry Fruit Mixture
- 2 cup Finely chopped Dried Fruits (I used Dates, Tutti frutti, prunes, dried cranberries, raisins, dried mango, dried apricots)
- ¾ cup Orange Juice (No added Sugar)
- ¼ cup Water
For the Cake Batter
- 1 cup Yogurt
- 1 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- ½ cup Oil
- 1 & ½ cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cardamom Powder
- ½ teaspoon Ginger Powder
- ½ teaspoon Cinnamon Powder
- ¾ cup Chopped Nuts (I used cashews, walnuts, sliced almonds)
Instructions
Pre Preparation
- Finely chop the dried fruits and nuts. Keep them ready in separate bowls.
- Grease and line a tall 7-inch or 8-inch baking pan with parchment paper.
Boil the dry fruit mixture
- Add orange juice and water to a saucepan.
- Add the chopped dry fruits to the juice mix and cook for around 4-5 minutes or till the mixture thickens and the dry fruits absorb all the juices. Set aside and let it cool down completely.
Prepare the cake batter
- Preheat oven to 350F/180C.
- Add the flour, salt, baking powder, baking soda, cardamom powder, cinnamon powder and ginger powder to a bowl. Mix them without any lumps. Keep the bowl aside.
- Add Yogurt, brown sugar, vanilla extract, and oil to another bowl and mix.
- Add the dry little by little to the bowl of wet ingredients. Combine.
- Add the soaked dry fruits and chopped nuts (Reserve ¼ cup each for the final topping)
- Gently fold the ingredients until combined. Do not over-mix.
- Add the cake batter to the pan. Top with remaining ¼ cup nuts and ¼ cup boiled fruits.
- Bake for 55-60 minutes at 180C/350F or until a skewer inserted in the center comes out clean.
- Remove the cake from the oven. Let the cake cool down to room temperature. Gently remove the cake from the pan. Invert the cake. Slice and serve.