eggless wine fruit cake

eggless christmas wine fruit cake recipe – this is an easy and delicious recipe to make a moist and soft eggless wine fruit cake.

to make this eggless wine fruit cake recipe, i have used red wine (cabernet sauvignon) to soak the dry fruits. i soaked the fruits in the red wine for about 14 days. you can soak the dry fruits for a day or a couple of days.

after baking the cake, wrap the cake once its cooled. if had straightway the wine flavor is a bit strong. if you keep the cake for 2-3 days, the flavors become subtle & mellowed.

the wine fruit cake is moist, soft and taste too good for an eggless version. i made two cake bars and gifted one to my mom. i have loosely adapted this cake recipe from the eggless christmas fruit cake made with rum, that i posted last year.

this cake can be easily veganized. i have mentioned the substitutions in the recipe details below.

if you are looking for more eggless cakes then do check basic vanilla cake, pineapple cream cake, strawberry cream cake, tutti frutti cake, black forest cake, basic eggless chocolate cake and eggless gingerbread cake.

 eggless christmas wine fruit cake recipe below:

eggless christmas wine fruit cake recipe
4.63 from 8 votes
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eggless christmas wine fruit cake recipe

eggless christmas wine fruit cake recipe - an easy and delicious recipe to make a moist and soft eggless wine fruit cake.

course desserts
cuisine world
prep time 10 minutes
cook time 1 hour
total time 1 hour 10 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for soaking:

  • 1 cup red wine
  • ½ cup seedless dates
  • ¼ cup almonds (badam)
  • ¼ cup cashews (kaju)
  • 5 to 6 glazed red cherries
  • 1 tablespoon tutti frutti
  • 1 tablespoon chopped candied orange peel
  • ¼ cup golden raisins (kishmish)
  • ¼ cup sultanas (optional)
  • 4 to 5 halved walnuts - chopped
  • 1 tablespoon chopped candied ginger (optional)

for christmas wine fruit cake:

  • 2 cups all purpose flour (maida)
  • 1 pinch salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon instant coffee
  • ¼ teaspoon cinnamon powder (dalchini powder)
  • ¼ teaspoon nutmeg powder (jaiphal powder)
  • ½ cup + 2 tablespoon dark brown sugar or brown sugar
  • ¾ cup oil
  • 2 tablespoon curd dissolved in 1 tablespoon water (yogurt or dahi)
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cacao nibs - optional

how to make recipe?

  1. first chop the dates, almonds, cashews, walnuts, glazed cherries, candied orange peels, candied ginger.
  2. in a bowl or jar soak the chopped dry fruits as well the tutti frutti, raisins and sultanas in red wine.
  3. cover & keep this bowl or jar in a cool dry place. for 3 days i kept the bowl out and then for the remaining days i kept in the fridge. every alternate day shake the jar or stir the bowl.
  4. sieve the all purpose flour/maida with salt, baking soda and baking powder. add cinnamon powder, grated nutmeg and instant coffee. mix well.
  5. stir 1 tbsp water in 2 tbsp yogurt till smooth.
  6. now add the soaked dry fruits mixture, cacao nibs, brown sugar, yogurt+water mixture, oil, milk and vanilla essence.
  7. fold the wet ingredients into the dry ingredients.
  8. pour the batter in a greased or butter paper lined cake pan of 6 to 7 inches diameter.
  9. bake the eggless christmas wine fruit cake in a preheated oven for 200 degree C for about 50 mins to 1 hour or till a toothpick inserted in the cake comes out clean.
  10. keep the cake in the middle rack with both the top and bottom heating elements of the oven on.
  11. if the top of the cake gets to brown quickly, then cover the top with aluminium foil or butter paper.
  12. when the wine fruit cake is still warm, remove the cake from the pan and cool on a wire rack.

  13. when the cake is completely cooled, wrap the cake in an aluminium foil or cling film and allow the christmas wine fruit cake to mature for 2-3 days before serving.
  14. the cake can be easily kept at room temperature for 2-3 days.

recipe notes

  • for vegan substitutions, use soy yogurt or cashew yogurt. use soy milk, almond milk or cashew milk instead of dairy milk.
  • you can also use apple juice instead of wine and soak the dry fruit for a day or two in the apple juice.


step by step eggless christmas wine fruit cake recipe:

1: first chop the dates, almonds, cashews, walnuts, glazed cherries, candied orange peels, candied ginger.

dry fruits for wine fruit cake recipe

2: in a bowl or jar soak the chopped dry fruits in red wine. cover & keep this bowl or jar in a cool dry place. for 3 days i kept the bowl out and then for the remaining days i kept in the fridge. every alternate day shake the jar or stir the bowl.

soak dry fruits for making christmas wine fruit cake recipe

3: the soaked dry fruits on the 14th day.

soaked dry fruits for christmas wine fruit cake recipe

4: sieve the all purpose flour/maida with salt, baking soda and baking powder. add cinnamon powder, grated nutmeg and instant coffee. mix well.

ingredients for eggless christmas wine fruit cake recipe

5: now add the soaked dry fruits, brown sugar, yogurt.

add dry fruits to wine fruit cake mixture

6: add oil, milk and vanilla essence.

add milk vanila essence to wine fruit cake mixture

7: fold the wet ingredients into the dry ingredients.

preparing eggless wine fruit cake

8: pour the batter in a greased or butter paper lined cake pan. i used two cake pans of 3.5 x 7.5 inches width.

eggless christmas wine fruit cake batter

9: bake the eggless christmas wine fruit cake in a preheated oven for 200 degree C for about an 50 mins to 1 hour. the timing may vary depending upon your oven.

bake eggless chrimtmas wine fruit cake

10: when the wine fruit cake is still warm, remove the cake from the pan and cool on a wire rack. when the cake is completely cooled, wrap the cake in an aluminium foil or cling film and allow the fruit cake to mature for 2-3 days before serving. i served the eggless christmas wine fruit cake after 3 days.

christmas wine fruit cake




75 thoughts on “christmas wine fruit cake recipe | eggless wine fruit cake recipe”

  1. Hi Dassana,

    I am planning to make this cake on Christmas. I have few questions, it would be very kind of you if you get time to answer these.
    1. Can I soak all the nuts and fruits now in red wine? (will make after 1.5 months)
    2. Can we substitute maida with whole wheat flour? If yes, any other change in recipe?
    3. You mentioned to cling wrap and let it mature for 3-4 days. Could you tell in refrigerator or at room temp?

    Thanks a ton 🙂 You are my go to person for any recipe.

    1. garima, of course i will.

      1. yes you can soak the fruits in red wine. keep in the fridge though.
      2. you can substitute maida with atta. since atta absorbs more liquids, you can add more milk. so you add 2/3rd to 3/4th cup milk. this will depend on the quality of atta.
      3. the cake needs to me matured at room temperature. it will not get spoiled as the temperature is cold in december.

      welcome garima 🙂

      1. Thanks for your prompt reply Dassana. Will definitely try this.
        I am planning to use dried fruits like blueberry, cranberry, strawberry in this. Already excited!

          1. Hi Dassana,

            Finally tried this few weeks before Christmas as I had excess soaked dried fruits and the cake turns out to be too good. My mom who was hesitant to try due to the presence on wine loved it too.

            I used whole wheat flour so have to use almost a cup of milk. The cake was bit crumbly which was expected of such a heavy fruit cake but it was super yum.

            Thanks a lot for sharing. It paired well with vanilla ice-cream too.

  2. Thanks for the recipe. I made this cake yesterday and am very happy with the result! I soaked the fruit in rum & did not add cacao nibs. Couldn’t wait for 3 days, so tasted it today. Awesome taste! Will try with red wine next.Wish you a very happy new year!

  3. Hello Dassana ji, I followed your suggestion and used 3/4th cup of sugar since I had skipped on tutti fruiti and candied cherries. The cake turned out absolutely delicious and rustic with just the right amount of sweetness. Thank you for the recipe. Merry Christmas and happy new to you and your family. Reshma

    1. okay. then 3/4th sugar is fine. thanks for sharing the positive feedback on the wine fruit cake recipe. most welcome and wish you and your family too season’s greetings as well as a happy new year.

  4. Dear Dassana,
    I have kept the dry fruits for marination in Merlot red wine. Before baking I just wanted to confirm if 1/2 cup + 2 tbsp of sugar would give enough sweetness for 2 cups of maida used in this recipe? Can I increase the quantity of sugar slightly or this is supposed to be a slightly bitter cake? Would appreciate your valuable suggestion. Thanks.

    1. reshma in the recipe along with sugar the dry fruits also contribute to the sweetness. especially dates, figs, sultanas, cherries, tutti frutti and raisins. if you add more sugar, the overall taste of the cake becomes more sweet as the sweetness of the dry fruits is also felt eating the cake. if you want you can increase the amount of sugar. overall you can add 3/4th cup of sugar. the cake will be more sweet.

  5. hi Dassana! i followed your recipe adding port wine,hazelnuts,pecans,macadamia nuts,prunes,cranberries
    it resulted into a beautiful flavoursome cake with right amounts of sweetness.infact I’ve been requested to bake another one as a gift.
    Thank you for this recipe as it was my long time wish to prepare & serve my family & friends a wine cake for Christmas.
    Merry Christmas & a happy and healthy New Year to u & your family.

    1. thank you meveera. you have added lovely mixture of nuts. nice to know that you have been requested to prepare another wine cake.

      wish and your family too a merry christmas and happy new year.

  6. Hi Dassana,

    I have soaked the dry fruits for 2 weeks as per the instruction above. But my dry fruits didn’t bring the wine. The wine is still left in the bowl. What should I do? Should I keep for more days in the fridge or should I use only the dryfruits and throw the remaining wine?

  7. Itz really useful for me for the cake preparation…i am planning to prepare it 2day, itz christmas…
    After preparing will let u know…
    Thank you

  8. hi,
    i just wanted to know that i bake a cake in plastic container.is it safer to bake d cake?????
    can i bake this cake in that container or not and i used to bake it on 900 degree C.is this d right method to bake d cake. waiting for ur reply

    arpita

    1. don’t bake in a plastic container. its not good for health and the plastic will melt too. 900 degree celsius? its a very very high temperature. baking is done at temperatures from 150 to 250 degrees celsius.

  9. Hi Dasanna,

    I have been looking for a simple eggless wine christmas cake recipe. This seems to be the apt one. Will try it this Christmas and let you know. Just one question, can i use self raising flour instead of maida. Will that make the cake better. Awaiting your response.
    Meanwhile am going shopping for Wine and the fruits. :-))

    Love
    Rashmi

    1. hi rash, you can make this wine fruit cake with self raising flour. so just don’t add baking powder and salt as self raising flour already has it. and add about 1/4 tsp of baking soda instead of 1/2 tsp.

  10. Hi Dassana,

    I have bought a Indesit Electric Cooker, it is just like normal gas. If I have to bake cake in what temperature should I bake and also which mode (Top & Bottom Mode) and if preheat then should I preheat for 10 mintues?

    1. sunita, i am sorry i am unable to help you. as i have never used it. i have a electric cooker but it is only meant for cooking rice and steaming vegetables. you have to check the manual and follow it.

  11. Lakshmi Subramanian

    Dear Dassana,

    Firstly, thank you for creating this food blog/website. I am sure, am gonna learn a lot.
    I am planning to make this cake for Xmas and have a couple of queries…..
    1. Can i use Port wine to soak the dryfruits
    2. Do we need to glaze the tutty fruity as well
    3. I have a microwave, will use the convection mode.. Will the temp settings be same as mentioned in your recipe or will that differ. Please advice
    4. Should the cake be kept in fridge while its maturing or should it be kept out
    I am new with baking hence a lot of queries. Appreciate your response 🙂

    Thanks
    Lakshmi

    1. thanks lakshmi
      1. you can use port wine
      2. i did. but if you don’t want you can skip.
      3. bake at 180 degrees in the convection mode. preheat also in the same mode. the time will vary and might be faster in the microwave oven.
      4. you can keep put for a day or two and then keep in the fridge.

  12. Hi Dassana,

    Can I make Christmas cake in Pressure cooker without keeping whistle or can I make the cake in tava (putting the sand) and keeping cake tin on top covering with silver foil ???

    1. you can make this cake in the pressure cooker without keeping the whistle. you can sprinkle some sand on the bottom of the cooker and then place the cake pan on top of the sand. don’t make on tava. it will take a lot of time to bake in the cooker. about 1 hour or more.

          1. Dear Dassana,
            I have made this week in port wine and it came out to be hit. I baked the cake in 150 degree, for 1 and half hour in top and bottom mode.

            I simply love all ur baking recipes as its all eggless. Normally we buy wine cakes from vinenna in Mumbai. But finally I can bake Christmas cakes. Once again thank for posting this recipe and keep posting more eggless recipes.

  13. Hi Dassana,

    I tried this cake at home, it went well. but the outer layer of cake became hard and it was breaking while cutting into pieces. the same thing happens with me while baking breads too. taste wise it will be good but shape will not be perfect. not sure what goes wrong. i tried to bake with cover and without cover but the issue still persists 🙁

    please advise.

    1. okay. let me know for how long you pre heat and which oven you use – OTG or the convection mode in microwave oven? if using OTG then which heating element you use – top or bottom or both.

      1. I faced the same problem, my outer layer got burnt. I used OTG top and bottom element and preheat the Oven for 20 min.

        1. seema, oven temperatures vary. when using both the top and bottom heating elements do not keep the pan close to the top heating element. if there is a fan in the OTG, then the baking will be quick and the temperature will also be higher. so in this case reduce the temperature or reduce the time. you can reduce the temperature by 10 to 15 degrees celsius and time also by 10 to 15 minutes.

          preheating for 20 minutes is fine. when you see the top getting browned faster, then its better to cover with aluminium foil so that the top does not get burnt. usually i keep the pan in the center rack or the second lower rack and not close to the top heating element. alternatively you can also just use the bottom heating element and bake cakes. hope this helps.

  14. Thanks for the lovely recipe! Can i use demerara sugar instead of brown sugar and melted butter instead of oil?

  15. Hi dassana,
    This cake looks good..but if I make this with apple juice instead then do I need to mature the cake before serving??
    Also can i use regular sugar instead of brown sugar??

  16. Hi dassana,
    This cake looks good..but if I make this with apple juice instead then do I need to mature the cake before serving??

  17. I must say eggless version looks so perfect and yum. I like the idea of wine soaking and frankly this option is totally new to me. Also, addition of cocoa nibs is something which dint cross my mind. Hats off to you for developing eggless versions so perfect.

  18. Hi Dassana,
    I knew they make Christmas cake with rum didn’t know v could use wine too niceeeee loving the texture, must be very flavorful and good kick 🙂

  19. Gorgeous cake! I never made cake with wine – I will give it a try for sure! I love the deep color and I bet it gives nice subtle taste too.

  20. WOW!!! Vegan fruit cake for Christmas? I am there! I think I might add a bit more fruit and some more nuts and I might soak my fruit in booze but I never thought that I would get to have Christmas cake again so cheers for this wonderful recipe 🙂

  21. Lovely recipe Dassana. If i may ask u, if we soak cake in juice or whatever for more days does it in case effects the taste also?

  22. Wow,I’m always awed by how you transform traditional recipes into egg-free versions.I know how difficult it can be to create the same texture and taste in a cake without eggs.Have tried it a couple of times but when I’m baking for ourselves and friends I always stick to the tried and tested version.The cake looks really moist and I’m sure delicious as well!

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