Eggless Kerala Christmas Fruit Cake

Here is the recipe…

Soak the fruits overnight in apple juice. Just before making the cake, drain the fruits and keep aside…

Step 1 - eggless christmas fruit cake
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Using a manual whisk combine softened butter and brown sugar till light & fluffy. Add hot milk, yogurt & vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour…

Step 2 - Eggless Christmas Fruit Cake
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Fold in the sifted flour in two batches…

Step 3- Eggless Christmas Fruit Cake
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Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits and spice powder…

Step 4- Eggless Christmas Fruit Cake
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Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean…

Step 5 - Eggless Christmas Fruit Cake
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Please read the “notes” section before you proceed with the recipe.

Eggless Kerala Christmas Fruit Cake
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Eggless Kerala Christmas Fruit Cake

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Course: Cake, Christmas Special, Dessert
Servings: 8 -10
Author: Maria Jose Martin

Ingredients

  • 1 1/4 cups All Purpose Flour
  • 1/2 tsp Soda Bicarbonate
  • 1/2 tsp Baking Powder
  • 1 cup Brown Sugar (I used light brown sugar)
  • 85 gms Butter (softened)
  • 1/2 cup Whisked yogurt (room temp)
  • 1/4 cup Hot Milk
  • 1/2 tsp Vanilla Essence

For soaking

  • 1 3/4 cups Mixed Dry Fruits
  • 1 cup Apple Juice
  • For spice powder
  • 1 Cloves
  • 2 Cardamom
  • a small piece Cinnamon

Instructions

  • Soaking of Fruits
  • Soak the fruits overnight in Apple juice. I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn’t chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it.
  • For the cake
  • Preheat the oven @ 180 C, 10 minutes before baking.
  • Just before making the cake, drain the fruits and keep aside. Grind together cloves, cinnamon and cardamom with a tsp of sugar and keep aside.
  • Sift together all purpose flour, baking powder & soda bicarbonate. Using a manual whisk combine softened butter and brown sugar till light & fluffy. Add hot milk, yogurt & vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour. Fold in the sifted flour in two batches.
  • Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits and spice powder.
  • Grease and line a cake tin (refer notes) with parchment / baking paper. Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean. The timing can vary from 25-45 mins, depending on the size of the tin used (refer notes).
  • Cool the cake completely before slicing. You can store the cake in an airtight container @ room temp for 3-4 days. If you are living in a very hot or humid place, you may refrigerate the cake after 2 days.

Notes

I used store bought Apple juice for this recipe.
I used a 7.5 inch and 6.5 inch round tin for baking the cake. It took 30-35 mins and 20-25 mins respectively for the cake to be baked.
You can also bake this cake plain without any fruits. Follow the same recipe and skip the part of adding fruits and spice powder.
You can also use fruits soaked in alcohol for this recipe. Except for the soaking of fruits in apple juice, follow the rest of the recipe.
If you wish to use caramel for this cake to get a dark colour, you can do so. For the qty of cake mentioned above, you can use half the qty of caramel mentioned here. You can add the caramel to the batter, just before adding the flour and mix well.
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  • Hi Maria.. If I want to add nuts to this cake, like cashew nuts or almonds.. Should I soak them as well? Or should I adjust the qty of dry fruits to include the nuts and soak only the non nuts dry fruits?
    Thank you

  • Hi Maria, i am not someone who enjoys eggless cooking but you werent joking when you said this will be one of your favorites. I made your recipe two times this Xmas, once multiplying it by six! and once by four. I did do alot of tweaking especially in the preparation of the fruit, soaking it in orange juice and brandy. Followed your advice and added caramel to the batter, as well as heaps of orange rind, nutmeg , cinnamon and ginger powder. It came out so well, everyone was so appreciative. Thank you so much and God bless. I really enjoy your blog.

  • I tried this recipe today. Turned out to be nice and fluffy. Better than egg based cake. But it was so soft that it broke while demoulding. But taste is awesome.

  • Hai Maria mam,
    As my son can’t have eggs I am planning to make your recipe for eggless plum cake…. but one doubt …I feel the amount of butter is a bit less compared to other recipes…will it be dry because of reduced amount of butter….I want a moist cake…..

    • Hi Rose,

      I’ve used the qty of butter mentioned in the recipe for this cake and it worked out well for me. The cake was really moist too. Hope your son enjoys this cake.

      Cheers
      Maria

  • Maria.. i wud kiss ur hands for this awsome eggless recipe… after trying various eggless plain vanilla cakes recipe i had found the ultimate one here.. i made it without fruits and it was sinply awsome..

  • Hi Maria, thanks for the recipe. I tried the Eggless Kerala Fruit Cake recipe last year for Christmas and it was a superhit. All my North Indian friends also loved the cake. I made it twice, once with apple juice and once with orange juice. Sorry, but I am not able to find it again on your site, please help.

    Regards
    Elizabeth

  • Hello Maria,

    The cake looks awesome. I ve tried a lot of your recipes. All the egglesss ones definitely. This one was pending and am trying it out now. I noticed that you have added extra rum in the same cake with egg recipe but you have cut it out from here. I like the extra taste of rum too. Is there anything I should reduce to add that 4tbsp of extra rum?

    Thanks,
    Gayathri

    • Hi Gayathri,

      Thank you :) Great to know that you’ve tried recipes from here. I think you can add extra rum without cutting out any other ingredients. Hope you like this as well.

      Happy baking!

      Cheers
      Maria

  • Hi Maria, impeccable recipe!! This recipe is such a hit and has taken the place of the most preferred cake in our home. So, we have Christmas quite often ;) and since we do, I wanted to ask you will it taste the same if the juice is of any other fruit? Like orange? thanks!

    • Hi Tanu,

      I’m really happy to know that it has become the most preferred cake in your home, that’s so wonderful :) Yes, you can try orange juice instead of apple juice. Thank you very much for taking time to leave a comment here.

      Cheers
      Maria

  • Hi,want to try this cake,but one confusion ,if I soak fruits for 24 hours and then using them in cake, am I suppose to use the remaining apple syrup in the cake.

    • HI Maria, I tried the recipe today. I baked the whole mixture as per proportions mentioned in a 13*9*3 inch rectangle pan. The cake didnt fluff up much. Is that because of the size of the cake pan? In your notes, you mentioned that the mixture makes a 6.5 and a 7.5 inch cake. So, I made the whole thing in one cake tin(much bigger though). Didnt fluff up that much. Also, another question: How much should be the brown sugar & Butter mixture be whisked? Please let me know. I am hoping to make a better cake next time.

      • Hi,

        From your comment, I think the cake didnt puff up because of the bigger size cake tin. Please do try to use a correct size cake tin. Butter and brown sugar should be mixed till both is combined well and it doesn’t look like two separate things, like how you mix butter and sugar for other cakes.

        Hope it comes out perfect next time!

        Cheers
        Maria

  • Hi Maria, I do want to make this cake without eggs and alcohol but wish to have a dark brown color. In your notes, you mention that one needs to use half of the caramel syrup given in your other recipe….but the other recipe is already only 1/2 cup of sugar versus the 1 cup of brown sugar mentioned in this recipe. Did you mean one should use the caramel syrup given in your other recipe as is? That would make it half as much as you’ve given here. Could you kindly clarify? Thanks bunches

    • Hi Shalini,

      First of all, my apologies for the delayed reply. Did you get a chance to bake this cake? Regarding your query, honestly I got a it confused after reading it ;) Ok, what i mentioned in the notes section is for a darker colour, follow the recipe as such and in addition to the 1 cup of brown sugar mentioned in the recipe, you can use half the qty of caramel used in the other recipe, that will be caramel made with 1/4 cup sugar. Hope it’s clear now.

      Wish you a happy new year!

      Cheers
      Maria

  • Thanks Maria. I made it last night. the cake came out so yummy, was finished in a day.Thanks for the recipe.totally loved it.especially my little daughter,she never liked vanilla flavoured cake before but today she just wanted to have that for every meal.thank you for making her new year celebrations special.

    • Hi Shilpy,

      Great to know that the cake came out well for you. I’m specially happy to know that your lil one enjoyed this cake :)

      Thanks a lot for sharing your feedback here.

      Cheers
      Maria

  • Hi Maria! I tried this cake and have now posted it in my blog. The cake turned out so moist and delicious and we loved it. Thanks for sharing this superb recipe :). And wishing you a Merry X’mas Maria…

    • Hi PJ,

      Thank you so much for trying this recipe and also for sharing it on your blog :) I’m happy to know that it came out well for you..

      You’ve a wonderful blog!

      Thanks for the wishes and wish you too a Merry Christmas!

      Cheers
      Maria

  • Hi Maria I don’t know how’n when u impressed me.I haven’t tried any of u r recipe’s but went through them and became a fan of your’s&i am sure soon I will try cooking new dishes of ur recipes cause I am a good cook who loves to cook, feed’n eat.Merry Christmas Maria.

    • Hi Tripti,

      Thanks a lot for your lovely comment :) I do hope you get to try some of the recipes from here and like it too..

      Thanks for the wishes and wish you too a Merry Christmas!

      Cheers
      Maria

  • Maria, Thanks a ton!!!!!! I made this lovely cake today.. n it came out sooooo wellll tht it got over in a few seconds… My 2 yr old son n my husband hogged on to it as if they hav not had cake in the near future!!!

  • Will be trying this cake recipe without the sugar and minus the yogurt. For the binder, instead of yogurt, will be mixing in liquid malt. Do comment if adding malt might have an adverse effect.

    • Hi Ragu,

      When it comes to baking recipes, I rarely make any changes in the recipe, I tend to follow the recipe to t, since I do not have the requisite knowledge to make the changes. So I’m not sure wtr the changes you make will affect the cake. Sorry I’m not of much help :((

      Cheers
      Maria

  • Hi Maria…Merry Christmas!! I just baked this cake today and it turned out very well…haven’t cut into it yet but I’m sure it will taste amazing…I also added a pinch of nutmeg along with the spices…hopefully it will work out…thanks a ton for such an easy eggless n alcohol free Christmas cake…!!!

    • Hi Nitya,

      Thank for the wishes and the comment :) Good to hear that the cake turned out well.. I do hope you liked the taste too..

      Yeah, adding nutmeg to this cake is a good idea!

      Wish you and your loved ones a very happy new year!

      Cheers
      Maria

  • Hi maria!! Merry Christmas:-)
    Thanks 4 this recipe!! I am planning to do it 2day and have got d fruits soaked as well:-)the only doubt I have is what acts as binding agent for this cake?? And wat should be the consistency of the batter??

    • Thanks Sindu :)

      I’ve used yogurt instead of egg in this recipe, if that’s what you meant.

      The consistency of the cake batter is medium thick, it’s not tight and not runny.

      Hope you’ll enjoy this cake, happy baking!

      Cheers
      Maria

      • Thanks for ur reply maria!! Cake was absolutely delicious.. :-) everyone at my home enjoyed it.( I used caramel and white sugar.) Only problem I had was there was a crack in the centre of d cake.. could you please suggest what might have went wrong?

        • You are welcome dear :) Great to know that you liked the cake, thanks!

          hhmm cake cracks because of a number of reasons.. if the oven temp is too high or if you overmix the batter, if you use a small size tin, if you check the oven in between..

          Can any of those be the reason?

          Wish you a happy new year!

  • Hi Maria,
    Merry Christmas dear!
    Thanks a lot for this recipe. The alcohol part was always holding me back from baking a fruit cake. And YOU solved the issue. I had a doubt. Should the fruits be soaked for just overnight(8-12 hrs) or 24 hrs. And should it be kept outside or refrigerated( fruits while soaking).
    Regards,
    Vineetha

    • Hi Vineetha,

      Thanks for your wishes! I soaked the fruits for 8-12 hrs and I kept it outside.

      Hope you get to bake this cake soon and it comes out well. Happy baking :)

      Wish you too a Merry Christmas and a Wonderful New Year!

      Cheers
      Maria

  • Dear Maria,
    Thanx for this recipe…. eggless plum cake…. sounds good…surely will try out this… Have a blessed and wonderful Christmas to you both.
    Linnet

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