Eggless Christmas Cake
As Christmas is nearing and you crave an eggless Christmas cake, 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.
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
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.
Tried this recipe?Let us know how it was!