Merry Christmas! Complete with a home made Christmas fruit cake.
Traditionally we would go to our Christian friend’s home and feast on a boozy plum cake. But this year, it just so happened that we were hosting the Christmas dinner. It is a potluck gathering so there isn’t much anybody has to worry about. Our friends are definitely bringing their famous plum cake but I wanted to make an eggless, non-alcoholic cake.
But why an eggless fruit cake?
Well, for the guests who are strictly vegetarians who don’t even take eggs and then there might be some who are allergic to eggs. Though baking is not one of my stronger points yet, I didn’t want any guest to go without a cake. After all what’s Christmas without a fruit cake!
What I love most about the Christmas fruit cake is the hint of winter spices like cinnamon and nutmeg and the richness of the abundant dried fruits. Most recipes that I found on the Internet were complicated for a baking novice like me. Especially when it comes to baking eggless cakes. None of my friends had baked an eggless cake earlier, so none were sure if the cake will rise or not and given that the Christmas cake will have lots of dried fruits and nuts in the batter, it will be even more difficult for it to rise.
How does an eggless cake rise?
I found this recipe on Nestle’s website and it somehow seemed to me that it will work. I have to say that I was surprised by the club soda in the ingredients but I guess that is what does the trick. The cake rose beautifully and was delicious. So much that I didn’t even get a chance to click a picture of a slice when it was cut!
If you like this recipe, please take a moment to rate it below and/or share your thoughts after. It will really encourage me.
- 400 gms sweetened condensed milk
- 100 gms unsalted butter
- 75 gms brown sugar
- 200 gms all-purpose flour , (+ 1 tbsp for dusting the cake tin)
- 50 ml warm water
- 150 ml club soda
- 1 tbsp baking powder
- 1 tbsp baking soda
- ½ tbsp cinnamon powder
- ½ tbsp nutmeg powder
- 150 gms chopped mixed dried fruits , (raisins, dried cherries, and dried figs)
- 100 gms chopped mixed nuts , (cashew nuts, almonds, walnuts and pistachios)
Measure out all ingredients and keep them handy
Sift together the all-purpose flour, baking powder, soda bicarbonate, cinnamon and nutmeg 2-3 times. Keep aside.
Line the bottom of an 8” round cake tin with butter paper. Grease the tin with ½ tsp butter. Dust a fine layer of flour.
Preheat the oven at 180º C.
Heat sugar in a pan till it melts. Add warm water (slowly from the side) to make caramel syrup and keep aside. (Be careful while adding warm water as it will sputter.)
Mix in 1 tablespoon maida to the chopped fruit to coat the fruit with flour and keep aside.
Soften butter in a mixing bowl. Beat in condensed milk.
Fold in the sifted flour with the condensed milk-butter mixture, alternating with club soda and caramel syrup till all are over.
Add the chopped nuts and dried fruits. Fold into the mix.
Pour the batter into the greased cake tin and bake for an hour at 180° C or till the cake is done. (Prick with the tooth pick in the centre of the cake. If it comes out clean the cake is ready).
Remove from the oven and keep aside to cool. Loosen the sides of the cake, using a knife if necessary. Turnout over a plate and serve warm.
The cake stays good in fridge for upto 3-4 days.
Check out more easy home baked simple cake recipes here. I started baking only 6 years ago, so these recipes are perfect for beginners.
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