Eggless Christmas Fruit Cake

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Eggless Christmas Fruit Cake


Cooking Time

Preparation Time :72 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 73 Hr 0 Min


Serves : 10
  • 2.5 cups of whole wheat flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 cup brown sugar

  • 3/4 cup oil

  • 1 tsp Sprig Vanilla Extract

  • 1 cup buttermilk

  • 1 cup orange juice

  • 1/4 cup chopped almonds

  • 1/4 cup chopped cashew nuts

  • 1/4 cup chopped wall nuts

  • 1/4 cup chopped dried figs

  • 1/4 cup golden raisins

  • 1/4 cup black raisins

  • 3 nos dried figs, chopped into small chunks

  • 10 nos glazed cherries, chopped

  • 8 nos chopped dry apricots

  • 8-9 chopped dates

  • Spices to be used .. 1 cinnamon stick

  • 4-5 cloves

  • 4-5 cardamom

  • 1/2 tsp dried ginger powder


  • 1. Grind the spices to a fine powder.
  • 2. Take 1 cup of Orange juice, you might require another 1/4 cup extra for soaking the fruits.
  • 3. In a glass container with lid, take all the fruits mentioned above except the almonds , cashew and wall nuts. Take all the chopped dried fruits and add the orange juice to it. Mix well, cover it with a lid and refrigerate until you make your cake or atleast a minimum of 3 days and maximum till you want to make it.
  • 4. On the day of making the cake, remove this soaking fruits and keep it on the counter an hour ahead of baking.
  • 5. Preheat the oven to 170C and prepare cake pans, line it with parchement paper or grease it with oil and dust it with flour. I used 2 Of 7 inch pans and got 2 medium sized cakes.
  • 6. In a large bowl, sift together, whole wheat flour, baking powder, baking soda,  add the spice powder and brown sugar to this and mix well to a uniform mix.
  • 7. In another bowl, take oil, buttermilk and Sprig vanilla extract, and add in all the soaked fruits with its juice, add 1/4 cup of water to the container, mix and pour that water too in to this wet ingredients. Mix well.
  • 8. Now, slowly add the dry ingredients to the wet ingredients and using a spatuala mix to form a smooth batter.Also add the chopped nuts which we had not soaked as that tastes well with a little crunch.
  • 9. Divide the batter amongst the prepared pans, tap it twice to release any air. Bake the cakes in the preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.
  • 10. Remove the cakes from the oven, let it sit for 5 minutes in the pan. Then usign a blunt knife slowly loosen the sides of the cake from the pan, unmould the cake onto the wire rack and let it cool completely.