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Eggless Christmas Cake/ Rum Fruit Cake

Eggless Christmas Cake/  Rum Fruit Cake


Cooking Time

Preparation Time : 20

Cook Time : 50

Total Time : 70


Serves 10

  • Ingredients for soaking: 350 ml Rum for soaking and feeding while soaking

  • Dry fruits – 1 cup chopped (Raisin, black raisin, dates, figs, dried Cranberries, glazed cherry)

  • For the cake : All Purpose Flour – 1.5 cup

  • Buttermilk – 1 cup

  • Butter – 100 gms melted

  • Baking Soda – 1/2 tsp

  • Baking powder- 1 tsp

  • Sugar – 1 cup

  • Nuts – 1 cup chopped (pistachios, walnut, cashewnuts, almonds)

  • Spice powder – 1 tsp

  • Sprig Vanilla extract – 2 tsp

  • Orange zest – 2 tsp

  • Salt - 1 tsp


  • 01

    In a glass jar soak the dry fruits. Make sure the fruits are well immersed in the rum. I soaked the dry fruits for one month.

  • 02

    Remove the soaked dry fruits from the jar and add them in a small mixing bowl. Add the chopped nuts to the soaked fruit, add some flour and mix well so it doesn’t sink to the bottom.

  • 03

    Grease a cake pan and line with butter paper and preheat the oven @180° for 10 mins.

  • 04

    In a mixing bowl add the buttermilk, butter, sugar, vanilla extract, stir and let the sugar melt. I have added the left over rum from the soaked fruits about 2 tbsp. Mix well.

  • 05

    In a mixing bowl sieve the flour, baking powder, baking soda, spice powder, salt, mix well and keep aside.

  • 06

    Add the dry ingredients to the wet ingredients and gently fold to make a smooth batter.

  • 07

    Add the soaked dry fruits, nuts, orange zest to the batter and gently fold. Do not over mix the batter.

  • 08

    Pour the batter into the greased pan and tap the cake pan 2-3 times to release the air bubbles.

  • 09

    Garnish with dry fruits and nuts. This is optional.

  • 10

    Bake for 50-55 mins until a tooth pick inserted comes out clean.

  • 11

    Remove from oven, let it cool down, invert, cut and serve.

  • 12




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