Description
Eggless Christmas Plum Cake | Fruit Cake Recipe. The holidays are a time for cheer, love, and lots of desserts! As I sit beside a beautiful Christmas tree, my favorite time of the year is when I am making some gorgeous desserts in the kitchen and sipping on hot chocolate. So, I am planning some delicious recipes for you guys to try this year so that you can share all my cheer with others.
Ingredients
Units
Scale
- 1 1/2 cup – All-purpose flour
- 1/2 cup – Vegetable oil/ butter
- 1 cup – Plain / Vegan yogurt
- 1/8 tsp – Ginger powder
- 1 cup – Brown sugar
- 1 tsp – vanilla essence
- 1/2 tsp – Cinnamon powder
- 1/2 tsp – Baking soda
- 1 tsp – Baking powder
For soaking:
- 1 tbsp – Lemon juice
- 3/4 cup – Orange juice
- Water
- 1 tbsp – Black raisins (dried)
- 5 – Prunes (dried)
- 5 – Apricots (dried)- Tuttifrutti
- 1/4 cup – Cranberry (dried)
- 1/4 cup – Raisins
- Orange zest little
For Topping:
- 1/4 cup – Cashewnuts,
- 1/4 cup – Almonds,
- 1/4 cup – Walnuts,
- 1/4 cup – HazelnutS
- 1/4 cup – Macadamia nuts
Instructions
- In a frying pan, on medium heat add vegetable oil/butter. Add chopped dry fruits and sautee the chopped dry nuts for 3 minutes. Keep it aside.
- Chop the dry prunes, dry apricots, and dry cranberries. Keep it aside.
- Heat a pan on medium heat add orange juice, water, and lemon juice. Stir for one minute.
- Add tutti-frutti, black raisins, raisins, prunes, cranberries, and apricots. Boil everything on medium heat for 10 minutes. Keep it aside.
- In a large bowl, add all-purpose flour, cinnamon powder, ginger powder, orange zest, baking soda, and baking powder. Mix all the dry ingredients.
- Take another bowl, add vegetable oil, brown sugar.
- Mix well till the brown sugar dissolves.
- Add plain/vegan yogurt, vanilla essence. Mix well nicely.
- Add all the dry ingredients into the brown sugar mixture.
- Mix the batter with the fold and cut method.
- Add the sautee dry nuts and reserve some for decorations, add the chopped dried fruits. Mix everything nicely. Our cake batter is ready.
- Take a mould grease the parchment paper with butter. Pour the cake batter in the mould level on all the sides with a spatula.
- Tap the mould 5 times to level the batter. Top the dry nuts and dry fruits on the batter.
- Bake the cake in the oven for 30 minutes at 350°F.
- Stovetop method: Preheat Kadai for 5 minutes on high heat place the stand.
- After 5 minutes place the cake mould.
- Cover and bake for 45 to 55 minutes on the lowest flame. Check with a skewer.
- Demould the cake. Flip the cake on a plate. Take out the parchment paper.
- For oven baking: Bake at 160°C for 50–55 minutes or only until a skewer inserted in the center comes out clean. Our Traditional Christmas fruit cake is ready.
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Notes
- Whoever doesn’t mind a little more alcohol: Brush the cake with rum as soon as you remove it from the oven. Make small holes using a toothpick or thin skewer. Feed the cake with rum by pouring a few teaspoons every week. When done, cover it with parchment paper. You can do these 2–3 weeks before Christmas, skipping the last week. There’s no need to refrigerate the cake with this amount of alcohol.
- You can substitute unsweetened orange juice for the rum if you don’t like booze. Refrigerate the fruit after it is soaked in juice. Bake the cake as directed.
- Eggs can be substituted with yogurt if you don’t eat eggs 1 egg = 4 tablespoons of yogurt.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Stove-Top
- Cuisine: British
Nutrition
- Serving Size: 14
- Calories: 385 Kcal
- Sugar: 40g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 86mg