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Whole Wheat Christmas Fruit Bundt Cake

A moist and perfect Chrishtmas Eggless Cake. It is enriched with rum through soaking and feeding. This cake keeps well for several weeks.
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Servings: 1 bundt cake


  • 2 cup dried fruits and nuts chopped & soaked
  • cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 cup sugar fine
  • 1 tsp salt
  • tsp all spice powder garam masala
  • 1 cup oil
  • 1 cup milk
  • 2 tbsp apple cider vinegar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract


  • Prepare a bundt pan and grease it lightly with oil.
  • Preheat the oven to 170 C.
  • Sieve the flours, baking powder, salt and all spice powder.
  • Add oil & sugar and mix well.
  • Add the soaked dry fruits and rum. Stir and mix uniformly.
  • In a bowl or mug add apple cider vinegar to milk. Stir gently. Add baking soda and stir.
  • Add this frothing mixture to the cake batter. Add vanilla extract. Stir and mix quickly but uniformly.
  • Pour in the prepared pan. Tap the pan lightly against work counter to remove any air bubbles.
  • Bake in the preheated oven for 1 hour 45 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and allow to cool for 10 mins in the pan. De-mold and cool on a wire rack completely.

Feeding the Cake with Rum:

  • Marinate a cheesecloth in rum, allow it to soak well. Gently squeeze the cloth to remove excess rum, the cloth should be moist enough. The cheesecloth should be able to go round the cake 2-3 times.
  • Using a skewer or tooth pick, poke holes on the underside of the cake. Brush with rum. Cover the cake completely in cheesecloth going round 2-3 times. Then wrap tightly in aluminum foil and place in an air-tight container. The foil should not come in contact with the cake directly. Do not refrigerate this cake while feeding.
  • After 4-5 days, remove the foil & lightly brush the cake with more rum through the cheesecloth. Through the old foil & wrap in new foil. Repeat the process till you are ready to eat. This cake keeps well for several weeks.


This cake can easily be turned into dairy free cake by replacing milk to soy milk.
You can also use 1 cup melted butter in place of oil, regular vinegar in place of apple cider.
You can also make this only APF and substitute the Whole Wheat flour to all purpose flour.
If the cake browns quickly on top, cover it with aluminum foil/ tent.
You can soak overnight in orange or apple juice for non-alcoholic version. In this case, the soak the mixture in juice and place it in refrigerator overnight.