Soak all the dried fruits in wine for 30 days.
Chop all the nuts into equal small size and dust with flour.
Powder flax seeds and mix with 12 tablespoons of chilled water and let it rest for 15 minutes. This process of resting helps the flax mixture develop a gelatinous consistency similar to eggs
Before making the batter grease the bundt Pan with butter and dust with all purpose flour twice . Preheat the oven to 170 degree centigrade.
Sift the flour, baking powder and the spices together twice and keep it aside
In a large bowl whisk butter and brown sugar together until fluffy. Add in flax meal gelatinous mixture gradually.
Add in the flour mixture slowly until well combined
Slowly add in the soaked dried fruits ,its liquid , Sprig Vanilla extract, almond flour , chopped nuts and combine it into the flour mixture .Do not over beat the mixture.
In a well greased bundt Pan arrange pecans as shown.
Spoon the above cake mixture in the pan and level the surface with the back of a spoon.
Bake for 70 minutes or until a skewer inserted into the centre of the cake comes out clean.
Once the Christmas Cake is baked remove it from the oven and allow it to cool completely in the pan.
Store the Eggless Traditional Christmas Fruit and Nut Cake (Vegan) in an airtight container wrapped in Aluminium foil for two to three months.
Within 2 to 3 months we can feed the Christmas cake with little wine two to three days. It helps the cake to stay moist and enhance the taste.