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Eggless Fruit Cake without Alcohol
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5 from 1 vote

Eggless Fruit Cake without Alcohol

This Eggless Fruit Cake without Alcohol, an easy to assemble rich fruit cake, is non-alcoholic, refined sugar-free, and full of dry fruits, nuts, and berries. With the right crumble, this makes a delicious Christmas cake!
Course Desserts
Cuisine Indian
Keyword Easy Christmas Bakes
By Cook Method Oven
Occasion Christmas
By Diet Eggless, Healthy Recipes, Vegetarian
Dish Type Eggless Cakes
Prep Time 20 minutes
Cook Time 45 minutes
Soaking Time 8 hours
Total Time 9 hours 5 minutes
Servings 16 pieces
Calories 323kcal
Author Srivalli

Ingredients

For the Soak

  • 1 cup Dry Fruits and Berries refer notes
  • 1 cup Orange Juice Fresh with a mix of Mosambi and Kamala
  • 1 cup Mixed Nuts Almonds, Walnuts, Cashews, Pistachios, Hazel nut, charoli nut
  • 1/4 cup Sunflower Seeds Pumpkin Seeds

For the Wet Ingredients

  • 225 grams Butter unsalted
  • 1 cup Milk
  • 2 tablespoon Vinegar
  • 1 teaspoon Baking soda
  • 1.5 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1.25 cup Brown Sugar
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Ginger Powder
  • 1 teaspoon Cardamom Powder
  • 1/2 teaspoon Cinnamon Powder
  • 1/4 teaspoon Clove Powder
  • 1 teaspoon Vanilla Essence

Instructions

Prep Work

  • Sort out all the dry fruits, berries, and nuts you are going to use.
  • Chop all the nuts into bits, chop the dry fruits were required.
  • Make fresh juice with Mosambi and Kamala, extract the thick juice, add to a bowl.
  • Add the chopped nuts, fruits, and berries to the fresh orange juice. Cover the bowl and keep it aside for about 7 to 8 hours.
  • If you are planning to make it early morning, you can always soak this in the fridge overnight.
  • After the soak is ready, you can begin by making the batter

Making the Cake batter

  • Grease a 9inch circle baking tray and dust with flour. Tap down to remove excess flour. You can also line with parchment paper.
  • Warm the milk and add Vinegar to it, keep it aside for it to curdle.
  • Measure the butter and microwave for 2 minutes in spurts of a minute for it to melt completely.
  • Sieve the flours along with baking soda, baking powder into the mixing bowl.
  • Add the brown sugar and mix well.
  • Add the soaked fruits and nuts along with the juice.
  • Next, add the butter and mix well.
  • Now stir the milk, vinegar mix, and add to the bowl.
  • Using the spatula, mix everything well.
  • Add the spice powder, vanilla essence
  • Spread the batter into the prepared pan.
  • Bake in a preheated oven for 50 mins at 180C.
  • My cake started getting browned on top and the knife came out clean.
  • So I switched it off at 45 mins.
  • Allow it to cool completely before serving.

Notes

I used 1/2 cup of raisins, and the remaining was filled with dried cranberries, dried cherries, tutti fruit, 4 dried apricots, 4 dried figs, and 6 dates.
Two fists of dried berries that had strawberries along with other berries.
For fresh juice, I used a mix of Mosambi and Kamala. Kamala is a hybdrid orange between pomelo (Citrus maxima) and mandarin (Citrus reticulata). The Kamalas is in season during this season and I didn't want to miss using it.
For the spice powders, I used 3/4 teaspoon Punjabi Garam Masala.

Nutrition

Calories: 323kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 232mg | Potassium: 194mg | Fiber: 2g | Sugar: 20g | Vitamin A: 415IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg
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