Christmas Fruitcake- Eggless and alcohol free2015-12-26
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 6:50 h
Since I was a child, I always looked forward to eating the special rum soaked fruitcakes at Christmas- absolutely loved it. Christmas, for me, just isn’t complete without it.
But what about those who don’t eat eggs? Why should they be denied the pleasure?
So this year, I decided to made this egg-less, alcohol-free fruitcake for my friend who is a strict vegetarian.
To continue the rum soaked theme, I soaked the dryfruit mix overnight in apple juice for the moist effect that the normal fruitcakes have.
The cake was lovely and my dear friend was delighted.
Isn’t that what Christmas is all about?
Sharing and caring..
Even if it is a little bit of cake. 🙂
Do give it a try. It is a terrific cake.
Hope you enjoy it as much as we did.
- All purpose flour ( Maida)- 1 1/4 cups
- Baking powder- 1/2 tsp
- Soda bicarb- 1/2 tsp
- Butter, at room temperature- 85 gms
- Brown sugar- 1 cup ( 175 gms)
- Yoghurt, not too thick, whisked- 1/2 cup
- Milk, hot- 1/4 cup
- Vanilla essence- 1/2 tsp
- Cloves- 1
- Cardamom- 2
- Cinnamon- 1 inch
- All purpose flour- 1 tbsp ( for coating dry fruits after soaking)
Ingredients for the dry fruit mix
Mixed Dry Fruits – 1¾ cup
Apple Juice – 1 cup
(I used a store bought packet that contained a mix of sultanas, seedless raisins, currants, candied orange & lemon peel. If you use just these, then simply add into the apple juice and soak overnight. If adding dates or apricots, do remember to chop them small , as they are quite large.)
Ideally, soak the fruits overnight or at least for 4-5 hours in Apple juice.
Preheat the oven to 180 C or 350F . Remember to preheat for 10 minutes before baking to ensure the oven is really hot.
Drain the fruits just before you start making the cake. Keep aside.
Powder the dry spices- cinnamon, cloves and cardamom. You could add a spoonful of sugar to grind it in the mixie or just powder finely on a mortar and pestle. If you find it simpler, simply add readymade spice powder - 1/4 tsp cinnamon, 1/8 tsp clove and 1/4 tsp cardamom. In case you have the spice mix for pumpkin pies, use 1 tsp of it.
Sift together all purpose flour, baking powder & soda bicarbonate with the spice powder. Keep aside.
Combine the softened butter and brown sugar and whisk until light & fluffy. I just used a handwhisk for this. It does take some elbow grease, but after 15 minutes, you will be rewarded with a light and fluffy mixture and it will help your cakes rise.
Now add in the curious mixture of the hot milk, yogurt and vanilla essence one after the other. Mix well. There's a fair chance that your mixture looks curdled at this point. Many cake mixes do. Fret not. It does come together later. You'll see.
Now add in the flour, easy there- first add in half of it . mix well and then add in the rest .
Now for the fruit that have been drained. Remember to toss them with a tbsp of flour before adding into the batter. gently mix them into the batter.
Grease and line a cake tin with parchment / baking paper. Pour the batter into the prepared pan.
Bake the cake in the preheated oven for about 35 minutes, till a tooth pick inserted comes out clean.
Cool the cake completely before removing from tin.