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Eggless Fruit Cake Recipe

Eggless Fruit Cake is a light delicious cake loaded with dry fruits and nuts perfect to enjoy for the holiday season. This Eggless Christmas Fruit Cake is very easy to make, no pre soaking needed, instantly made and eggless too. Learn to make the perfect Eggless Fruit Cake with step by step pictures and video.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings6 muffins
AuthorSharmilee J

Ingredients

  • 1 cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon cinnamon powder
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg powder
  • ⅓ cup oil
  • ¼ cup milk
  • ¼ cup powdered sugar

For soaking

For caramel syrup

  • ¼ cup sugar
  • ¼ cup water

Instructions

  • To a mixing bowl add ½ cup orange juice with 1 and ¼ cup dry fruits, ¼ cup nuts. Give a quick mix and soak it for 30 minutes minimum, set aside.
  • Dry Fruits - dry golden grapes, black frapes, tutti frutti, cherries, apricots etc.
  • Nuts - Almonds and cashews
  • Take a 6.5 inches round cake tin, line parchment and brush it with oil on all sides. Set aside.
  • To a pan add ¼ cup sugar, let it start to melt.
  • Swirl the pan and cook until sugar melts and turns golden brown in color.
  • Add ¼ cup water to it.
  • Mix it well and switch off and set aside to cool.
  • Preheat oven at 180 DEG C for 10 minutes. To a mixing bowl - Add ⅓ cup oil, ¼ cup milk and ¼ cup powdered sugar.
  • Mix it well using a spatula.
  • Place a sieve on it - Add 1 cup flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon cinnamon powder, ½ teaspoon ginger powder and ¼ teaspoon nutmeg powder.
  • Sieve it well.
  • Give a quick mix gently.
  • Add caramel syrup, dry fruits nuts mixture.
  • Fold in gently. The batter will be slightly runny.
  • Transfer the batter to the prepared cake tin. Top it with dry fruits and nuts.
  • Bake in preheated oven at 180 DEG C for 50-55 minutes. Each oven is different so keep an eye after 45 minutes.
  • Insert a tooth pick in the center if it comes out clean then cake is done. If it is sticky with batter then bake for few more minutes.
  • Cool the cake in the cake pan for 10-15 minutes then invert and demold. Remove the parchment paper.
  • Cool down the cake for at least 1 hour then cut and serve.

Video

Notes

  • You can use dry fruits of your choice but do not miss tutti frutti and grapes.
  • Cool down the cake in the tin for at least 10 minutes then scrape the sides using a knife then invert.
  • Also cool down the cake completely minimum 1 hour then cut. I cut the cake without cooling down so first few pieces were not clean but the pieces I cut after an hour came out neat and clean.
  • Instead of powdered sugar you can use regular granulated sugar too.
  • In addition, you can use cranberries, citrus fruit peels, cherries etc.
  • Furthermore, Orange juice can be replaced with apple juice.
Nutrition Facts
Eggless Fruit Cake Recipe
Amount Per Serving (25 g)
Calories 288 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 20mg7%
Sodium 113mg5%
Potassium 201mg6%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 22g24%
Protein 5g10%
Vitamin A 291IU6%
Vitamin C 6mg7%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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