Moist Eggless Fruitcake Recipe

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Eggless Fruitcake Recipe – with or without alcohol

This is a moist eggless fruitcake recipe that can be made with or without alcohol. Packed with delicious soaked dried fruits, candied fruit peels, and mixed nuts this cake uses yogurt for moisture and tender crumb. Very popularly baked during Christmas but can be an absolute treat any time of the year.

A moist delicious and rich Eggless Fruitcake Recipe with dry fruits, candied peel and mixed nuts.
Eggless Christmas fruitcake, Fruitcake Recipe, Christmas Fruitcake recipe

With so many fruitcake recipes already on the blog, the one missing fruitcake recipe and most requested is this eggless fruitcake. The best part about this cake for me is how simple and easy this recipe is as well as how versatile it is. You can replace the alcohol with apple or orange juice to make it a non-alcoholic eggless fruitcake.

Add alcohol or fruit juice to the warm cake as soon as it comes out of the oven helps keep the cake moist and adds more flavor to the cake. If you want to keep this cake for longer just replace the yogurt and milk with water. It’s less rich but still as delicious and will have a longer shelf life.


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A moist delicious and rich Eggless Fruitcake Recipe with dry fruits, candied peel and mixed nuts.
Best Eggless Fruitcake Recipe, Christmas fruitcake, Fruitcake Recipe,
A moist delicious and rich Eggless Fruitcake Recipe with dry fruits, candied peel and mixed nuts.

Eggless Fruitcake Recipe

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: 290kcal
Adjust Servings Here: 10 Servings



  • 115 grams (0.51 cups) Unsalted Butter
  • 110 grams (0.5 cups) Brown Sugar
  • 224 grams (1.79 cups) All-Purpose Flour
  • 1 1/2 tsp (1.5 tsp ) Baking Soda
  • 1/4 tsp (0.25 tsp ) Cinnamon Powder
  • 1/4 tsp (0.25 tsp ) Allspice powder
  • 1/4 tsp (0.25 tsp) Clove Powder
  • 1/4 tsp (0.25 tsp) Nutmeg Powder freshly grated
  • 1/4 tsp (0.25 tsp) ground ginger
  • 60 grams (0.25 cups) Mixed Dry Fruits (raisins, currents, apricots, dates)
  • 50 grams (0.21 cups) Mixed Dry Candied Fruit Peel (tutti frutti mixture)
  • 50 grams (0.35 cups) Mixed nuts (Chopped – almond, cashews etc)
  • 120 ml (0.49 cups) Yogurt
  • 90 ml (0.37 cups) Milk
  • 60 ml (0.25 cups) Rum or Brandy (or apple juice, orange juice)


  • 30 ml Rum, Brandy or Apple juice to pour over baked cake


  • In a bowl combine the dry fruits and candied peel with the alcohol or juice – Let soak for a minimum 30 minutes to overnight. 
  • Preheat the oven at 170 C 340 F
  • Grease and flour a 7-inch Bundt Pan (see notes for other pan sizes) 
  • Drain any liquid left from the dry fruits
    (depending on how long you soak, the fruit will absorb the liquid) 
  • Set 2 tbsp flour aside –
    We will add flour to the dry fruits mixture just before adding it to the batter
  • Combine milk, yogurt, and drained alcohol or juice.
    Use a whisk to ensure you have no lumps. 
  • Combine remaining flour with baking soda and all the spices – combine well. 
  • Cream the butter and sugar until light and fluffy. 
  • Add the yogurt mixture
  • Followed by the flour mixture. 
  • Now add the saved (2 tbsp) flour to the drained fruit mixture – Toss well to combine
  • Add it to the batter and combine well (do not over mix at this stage) 
  • Add the chopped nuts (save some to sprinkle on top – optional) –
    Combine well until you have everything mixed but do not over mix at this point.
  • Bake in a preheated oven for about 60 to 70 minutes or until a skewer inserted in the center comes clean
  • Pour into the prepared baking pan and bake in the preheated oven for 60 to 70 minutes or until a skewer inserted in the center comes out clean. 
  • Spoon the rum or apple juice evenly over the warm cake. This keeps it moist and adds more flavor.
  • Let  cool in the pan for 10 minutes 
  • Invert on a cooling rack and cool completely. 
  • This cake is delicious warm but will cut prettier slices when cooled completely. 

Recipe Notes

Baking Pan suggestions 

  • 7-inch Bundt Pan
  • 8-inch round Baking Pan
  • 7-inch square Baking Pan
  • 9 x 5-inch loaf pan


  • This cake is best eaten fresh – will stay at room temperature for 3 days 
  • Or in the fridge well wrapped for about a week. 
  • This can be frozen for about a month too 

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Nutrition Information
Nutrition Facts
Eggless Fruitcake Recipe
Amount Per Serving
Calories 290 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 204mg9%
Potassium 173mg5%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 315IU6%
Calcium 62mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Cakes, Christmas, eggless, fruit cake, Fruitcake, Holidays
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  1. Thanks for posting this eggless version! just one question: what makes this cake stay for so long? because ingredients are same as we use for any other cake except fruits and nuts.

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