Eggless Fruit Cake is a tasty and crumbly season’s cake. It is non-alcoholic cake and can be made without soaking the dry fruits. It uses the right hint of cinnamon and garam masala mix for the winter warmth.
This is my son’s 3rd Xmas and he is most excited as he has started identifying & understanding the ‘hullabaloo’ attached to Xmas. He even helped in decorating his very own Xmas tree & Santa Claus. Though Santa came in a bit early & he got his gifts earlier than 25th. In all this Xmas spirit in my house how can I not bake Xmas Fruit Cake. Though honestly speaking, I almost didn’t make it.
I was scouring for a good fruit cake, I realised that most eggless versions use boiled fruit recipe, which I am not very keen on. Finally my search took me to Joy of Baking & I came across an eggless version of fruit cake. I made slight changes to suit our tastes as well as with what is available. I reduced all the spices by 1/2 as V wasn’t keen on a very strong & tangy flavor. Also, I ran out of Vanilla essence so used Almond as it was available. I also used curd in place of buttermilk & replaced currants with tutti-fruiti.
And not to forget I cajoled V into helping me out in this one as I was being too lazy. :) He happily obliged & we managed to put it in oven finally with lots of bickering. That’s what couples are for, I guess!
This cake tastes excellent when warm or at room temp. The cake was soft, moist, spicy & perfect for Xmas.
Enjoy the cake while singing carols or visiting local markets. :D
Xmas Fruit Cake
- 1½ cup all purpose flour
- ½ cup pitted dates khajoor, packed
- ⅓ cup sugar granulated
- ¼ tsp salt
- ½ tsp all spice powder garam masala
- ½ tsp nutmeg jaiphal, freshly grated
- ½ tsp cinnamon powder
- 1 tsp baking soda
- 1 cup yogurt homemade curd or buttermilk
- ½ cup unsalted butter melted
- ½ tsp almond extract
- ½ cup tutti-fruiti
- ½ cup golden raisin kismis
- ½ cup dark raisin
- Pre-heat oven at 165 °C. Grease & dust a loaf pan.
- On a chopping board, spread ½ cup flour. Coat the dates in the flour & chop them coarsely on the board. The flour prevents the dates from breaking down & becoming soft & mushy.
- In a large bowl, place the remaining flour & dates mixture. Add spices, sugar, salt & baking soda. Stir to combine. In a separate bowl, whisk together buttermilk, melted butter & almond extract. Stir in buttermilk mixture & remaining dry-fruits into the dry ingredients. Mix well.
- Immediately pour into the prepared pan. Smooth the top & bake for 50-55 mins or till the cake is golden brown & pulling away from sides.
- Remove from oven & allow to cool in the pan for 10 mins on a wire rack. Remove from pan & allow to cool to room temperature.