Eggless Christmas Fruit Cake
A warm and delicious cake rich in fruits and spices to enjoy during the cold winters and christmas time
Servings: 10
Calories: 300kcal
Ingredients
- 250 grams All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 125 grams Room Temperature Butter (Unsalted)
- 150 grams Brown Sugar
- 100 grams Yogurt
- 1 teaspoon Vanilla Extract
Cake Spices
- ¼ teaspoon Dry Ginger Powder
- ¼ teaspoon Cinnamon Powder
- ¼ teaspoon Clove Powder
- ¼ teaspoon Nutmeg Powder
Fruits for soaking
- 40 grams Golden Raisins
- 40 grams Black Raisins (Sultanas)
- 20 grams Black Currants
- 20 grams Dry Cranberries
- 20 grams Dried Apricots (chopped)
- 4-5 Dates (chopped)
- 4-5 Candied Cherries (chopped)
- 2 tbsp Candied Orange Peel
- 25 grams Cashewnuts (chopped)
- 200 ml Orange Juice (fresh/tetrapak)
Instructions
- Measure the fruits and chop the larger ones. Soak the fruits a night in the Orange Juice before making the cake.
- Thaw the soaked fruits for one hour before using in the cake.
- Measure the butter and beat it until soft and fluffy. Beat again with sugar.
- Measure yogurt and keep aside.
- Sift the dry ingredients with spice powders and keep aside.
- Add the yogurt and dry ingredients alternatively in the bowl of beaten sugar and butter and combine gently until mixed.
- Add the soaked fruits and the remaining juice and combine again.
- Preheat the oven for 10 minutes.
- Transfer the batter to a lined round cake tin of 9-inch and bake at 170°C for 35-40 minutes until a toothpick comes clean. Keep checking post the 35 minute mark.
Notes
Soak the fruits for at least 8 hours before using.
You can make two smaller 6-inch cakes by dividing the batter into two parts. Note that the baking time will reduce in that case.
