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

Course Dessert
Cuisine European, Indian, UK
Keyword Cakes, Christmas, eggless, fruit cake, Fruitcake, Holidays
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 Servings
Calories 290kcal

Ingredients

  • 115 grams Unsalted Butter
  • 110 grams Brown Sugar
  • 224 grams All-Purpose Flour
  • 1 ½ tsp Baking Soda
  • ¼ tsp Cinnamon Powder
  • ¼ tsp Allspice powder
  • ¼ tsp Clove Powder
  • ¼ tsp Nutmeg Powder freshly grated
  • ¼ tsp ground ginger
  • 60 grams Mixed Dry Fruits (raisins, currents, apricots, dates)
  • 50 grams Mixed Dry Candied Fruit Peel (tutti frutti mixture)
  • 50 grams Mixed nuts (Chopped - almond, cashews etc)
  • 120 ml Yogurt
  • 90 ml Milk
  • 60 ml Rum or Brandy (or apple juice, orange juice)

Optional

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

Instructions

  • 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. 

Notes

Baking Pan suggestions 

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

Storage 

  • 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 

Nutrition

Calories: 290kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 204mg | Potassium: 173mg | Fiber: 2g | Sugar: 17g | Vitamin A: 315IU | Calcium: 62mg | Iron: 1.5mg