Christmas without a cake is not a Christmas. This Eggless Christmas cake is full of soaked dry fruits and crunchy nuts. Every bite is heaven!
As Christmas is nearing and you crave an eggless Christmas cake, then this is the recipe for you to try this season. This recipe is an eggless version with all goodness and richness of authentic traditional fruit cake.
My Christmas cake baking is as always, starts from scratch. Yes, from soaking the dry fruits and preparing the traditional treacle syrup. It is almost my routine during Christmas, which gives me immense happiness for a home baker. Home baker can relate to what I MEAN 😊.
This Eggless Christmas cake contains the same ingredients as an authentic traditional Christmas fruit, except for the eggs. Here in this recipe, I added condensed milk, which gives a rich taste to the cake. Home made Dark Treacle and Soaked dry fruits in Red wine gives the fabulous colour to the Cake . The Christmas Cake is moist and loaded with soaked dry fruits and nuts with barely enough spice mix cake batter to hold it all together.
Guys, I bet this recipe is a no-fail recipe and, you will bake it repeatedly. Below I’m sharing the post for
Soaking The Dry Fruits/Christmas Cake/Part 1
Home made Dark Treacle – Part 2
List of the ingredients
- all-purpose flour
- dry fruits (soaked in wine)
- nuts
- caster sugar
- cane sugar
- butter
- milk maid
- orange juice
- orange zest
- baking powder
- baking soda
- all-spice powder
- treacle syrup (home made)
You can simplify any recipe according to one’s taste and preference. But, if you want the authentic traditional Christmas cake, please do not skip all-spice powder, treacle syrup, and dry fruit soaked in wine or any alcohol.
Variations
You can swap whole wheat flour for all-purpose flour. The texture may differ but, the flavour will compromise the taste.
If you are non-alcoholic, you can skip the wine and soak in fruit juice like orange, apple, or grape juice. You can skip condensed milk and add whole milk and more sugar according to your taste. Follow the same quantity as mentioned, but add milk a little at a time until you get the perfect cake batter consistency.
You can add any nuts available in your pantry.
Also, any dry fruits are available in your pantry. The more different varieties of dry fruits give different tastes in every bite.
You can swap jaggery powder, brown sugar in place of cane sugar. Also, you can add granulated sugar in place of caster sugar.
Let’s see step-by-step preparation of Eggless Christmas Cake
In a wide bowl, add room temperature butter and beat until it turns creamy and fluffy consistency.
To the butter, add caster sugar and cane sugar and beat it until it is well combined.
Add in condensed milk and whip to a smooth texture as shown.
To the mixture, add in freshly grated orange zest and freshly squeezed orange juice and whisk until it combines.
Now goes in Home made Dark Treacle – Part 2 which gives the beautiful colour to the Christmas cake. I added four tablespoons, which I felt sufficient. You can add or less the quantity according to the colour and sweetness of the cake.
For the flavour, add allspice mix powder. It is nothing but clove, cinnamon, and nutmeg altogether powdered and used for baking.
Sieve all-purpose flour, baking powder, and baking soda together and gently fold with a spatula. Remember not to use an electric hand beater.
Finally, add in chopped nuts ( dusted in flour) and soaked dry fruits ( dusted in flour) and mix gently until the nuts and fruits are evenly mixed.
The cake batter is ready to go into the oven. Though the cake batter looks slightly thick, this is the correct consistency to bake.
Transfer the cake batter to a loaf pan or any shape pan. Garnish some nuts as per your wish. I used pecans and cashews as I love them the most.
Preheat oven to 170* C and bake for 35 to 40 minutes. Reduce the oven temperature to 160*C and bake for about 20 to 30 minutes until inserted skewer comes out clean with moist crumbs. Remember, every oven behaves differently. So have an eye after 40 minutes.
After baking, let it cool completely. Transfer the cake to a cooling rack. Brush the cake with alcohol like rum, brandy, or red wine. I brush with red wine I use for soaking the dry fruits. Slice the cake with a serrated knife and serve as it is or with a cuppa coffee or milk.
How to feed Eggless Christmas cake
After baking, poke the cake with a skewer. Brush(feed) the cake with wine on top and side of the cake. Feed the cake twice a week to keep the cake moist, and it also acts as a preservative.
How to store the Eggless Christmas cake
You can store the cake for many months. Wrap the cake in aluminium foil and keep it in a cool place. While baking big, batches feed the cake regularly with any alcohol as you wish.
I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Christmas and Happy baking!
Notes
Choosing alcohol or avoiding soaking the dry fruits is your own choice. I have given all the variations for this recipe. When the cake starts to brown on top, you can cover it with aluminium foil.
Eggless Christmas Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ cup caster sugar
- ¼ cup cane sugar
- 100 gm butter
- 1 cup condensed milk
- orange juice ( juice of one whole orange)
- 1 teaspoon orange zest
- 1½ teaspoon all-spice powder
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup mixed nuts ( cashew nuts, pistachios and pecan)
- 1½ cup dried fruits soaked in red wine
- 4 tablespoon treacle syrup
Instructions
- In a wide bowl, add room temperature butter and beat until it turns creamy and fluffy consistency.
- To the butter, add caster sugar and cane sugar and beat it until it is well combined.
- Add in condensed milk and whip to a smooth texture as shown.
- To the mixture, add in freshly grated orange zest and freshly squeezed orange juice and whisk until it combines.
- Now goes in Home made Dark Treacle – Part 2 which gives the beautiful colour to the Christmas cake. I added four tablespoons, which I felt sufficient. You can add or less the quantity according to the colour and sweetness of the cake.
- For the flavour, add allspice mix powder. It is nothing but clove, cinnamon, and nutmeg altogether powdered and used for baking.
- Sieve all-purpose flour, baking powder, and baking soda together and gently fold with a spatula. Remember not to use an electric hand beater.
- Finally, add in chopped nuts ( dusted in flour) and soaked dry fruits ( dusted in flour) and mix gently until the nuts and fruits are evenly mixed.
- The cake batter is ready to go into the oven. Though the cake batter looks slightly thick, this is the correct consistency to bake.
- Transfer the cake batter to a loaf pan or any shape pan. Garnish some nuts as per your wish. I used pecans and cashews as I love them the most.
- Preheat oven to 170* C and bake for 35 to 40 minutes. Reduce the oven temperature to 160*C and bake for about 20 to 30 minutes until inserted skewer comes out clean with moist crumbs. Remember, every oven behaves differently. So have an eye after 40 minutes.
- After baking, let it cool completely. Transfer the cake to a cooling rack. Brush the cake with alcohol like rum, brandy, or red wine. I brush with red wine I use for soaking the dry fruits.
- Slice the cake with a serrated knife and serve as it is or with a cuppa coffee or milk.
HOW TO FEED EGGLESS CHRISTMAS CAKE
- After baking, poke the cake with a skewer. Brush(feed) the cake with wine on top and side of the cake. Feed the cake twice a week to keep the cake moist, and it also acts as a preservative.
Notes
Baishakhi
It looks amazing . Thank you for sharing this recipe.
JAYANTHY
Thank you!
Jayanthy
Looks awesome! Waiting to try for this Christmas.
Leander Fernandes
Absolutely wonderful recipe