No Soak Eggless Christmas Fruit Cake Recipe (without Alcohol)
An exquisite eggless Christmas fruit cake without alcohol, using a no-soak boiling method for simplicity and rich flavorus. Bursting with a medley of dried fruits, nuts, and aromatic spices, it's a festive delight suitable for all.
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.
Notes
The cake may take longer to bake. Insert a skewer and check if it is completely done and then remove the cake. If needed, bake for a few more minutes.
For a cake with a quickly browning top and an undercooked center, cover the baking pan with aluminum foil and reduce the oven temperature slightly to achieve an evenly baked, golden masterpiece.
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