fruit cake recipe | christmas cake recipe

christmas fruit cake recipe with step by step photos – this fruit cake has a wonderful fragrant aroma and is light, crumbly, moist and too delicious with notes of rum in it.

christmas fruit cake recipe

this lovely fragrant spiced fruit cake is made with both whole wheat flour (atta) and all purpose flour (maida). the recipe used a mix of dry fruits and nuts. you can use your choice of dry fruits also. for soaking the dry fruits, i have used rum. but you can also use wine. for a no alcohol version, you can use orange juice or apple juice.

i soaked the dry fruits for 3 days at room temperature. but if you want you can soak for 12 hours or 24 hours or many days or even 6 months or even 1 year before. if using apple juice or orange juice for soaking, then keep in fridge.

i have had so many versions of the christmas fruit cakes by now and most of the ones that were gifted to us were rum or wine based ones. this is a tried and tested fruit cake recipe and gives you a delicious and moist cake.

i have also shared two more version of fruit cakes:

  1. plum cake (made with whole wheat flour, apple juice and caramel)
  2. christmas wine fruit cake (made with red wine)

this christmas fruit cake recipe is egg free. i have used my eggless fresh plum cake recipe to make this fruit cake with some adaptations.

eggless christmas fruit cake recipe

for baking the cake, the times may vary from oven to oven. it took me approx 1 hour 10 minutes to bake the cake at 180 degrees celsius.

anyways now for the step by step recipe. but before that wishing all of you a merry christmas and a happy new year.

if you are looking for more cakes recipes then do check:

Fruit Cake

4.81 from 56 votes
this egg free fruit cake is a light, moist, crumbly christmas fruit cake. this is also an eggless and vegan recipe of christmas fruit cake. 
eggless christmas fruit cake recipe, egg free fruit cake recipe, plum cake recipe
Author:Dassana Amit
Prep Time:1 d
Cook Time:1 hr 45 mins
Total Time:1 d 1 hr 45 mins
Servings (change the number to scale):1 large cake
(1 CUP = 250 ML)


for soaking in rum

  • ¼ cup golden raisins
  • ¼ cup black raisins (seedless)
  • ¼ cup cashews
  • ¼ cup chopped candied orange peels or candied citrus peels
  • 8 dry apricots
  • 8 to 9 dates
  • ¼ cup tutti frutti
  • 2 tablespoons dry cherries or glazed cherries
  • 1 cup rum or 1 cup fresh orange juice or apple juice

for making fruit cake batter

  • 1.5 cups all purpose flour or 187 grams
  • 1 cup whole wheat flour or 120 grams
  • 1.5 cups demerara sugar or brown sugar or powdered sugar or 250 grams demerara or brown sugar or 250 grams powdered sugar
  • 1 cup oil or melted butter or 250 ml
  • 1 cup soy milk or any nut milk or dairy milk or 250 ml
  • 2 tablespoons apple cider or regular vinegar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract

the spice mix for cake

  • 2 inches cinnamon
  • 2 green cardamoms
  • 2 all spice
  • teaspoon grated nutmeg or nutmeg powder, about 2 to 3 pinches of nutmeg powder
  • 2 cloves - optional


soaking the dry fruits

  • firstly chop all the dry fruits and take them in a bowl or a jar. pour rum in the bowl or jar.
  • cover and let the dry fruits soak for 12 or 24 hours.
  • in between stir or shake so that all the dry fruits get soaked properly.

other preparation

  • in a dry grinder, grind the "whole spices" (or spice mix mentioned above in ingredients section). keep aside.
  • prepare a loaf pan or a round cake pan by greasing it very well with oil. 
  • you can also line the pan with butter paper.
  • preheat the oven to 180 degrees celsius.

making fruit cake batter

  • sieve the flours, baking powder and the powdered spice mix.
  • add the soaked dry fruits along with the leftover rum. 
  • add oil and demerara sugar. also add vanilla extract. mix well.
  • in a bowl or mug add soy milk. now add apple cider and stir gently.
  • add baking soda and stir. add this frothing mixture to the cake batter.
  • stir and mix quickly but uniformly. 

baking fruit cake

  • shake the pan lightly so that the cake batter is spread evenly throughout the whole pan.
  • pour in the cake pan.
  • bake the cake in the preheated oven for 180 degrees celsius for 50 minutes to 70 minutes or more or less depending on your type of oven. 
  • either wrap the christmas fruit cake in a cling film or store in a container.


tips for making fruit cake

  1. if the top of the cake browns quickly, then cover the top with butter paper or aluminium foil.
  2. instead of soy milk you can use dairy milk or nut milk.
  3. instead of oil you can use butter.
  4. do add the candied peels as they really add some bitter notes to the cake which is otherwise sweet and this is what makes the christmas fruit cake different from a regular fruit cake.
  5. the dry fruits mixture can be soaked in orange juice instead of rum. you can also use a half half mixture of rum and wine if you want.
  6. if using orange juice then just soak for 1 day only and keep the bowl in the fridge. if kept outside even for 1 day in a warm climate like that of india, the orange juice will get spoilt.
  7. the fruit cake can also be completely made with whole wheat flour (atta) or all purpose flour (maida).
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how to make christmas fruit cake

soaking dry fruits

1: take all the dry fruits (raisins, cashews, cherries, dates, apricots) in a bowl and then rinse them very well. drain all the water. i rinse dry fruits and nuts before using them in any recipe. you can skip the step if you want. you can add your choice of dry fruits.

making eggless christmas fruit cake recipe

2: now finely chop everything. chopping takes time. so you can use a food processor or a food chopper to chop the dry fruits and nuts.

making eggless christmas fruit cake recipe

3: take the chopped dry fruits in a bowl.

making eggless christmas fruit cake recipe

4. now add tutti frutti and finely chopped candied orange peels.

making eggless christmas fruit cake recipe

5: pour rum.

making eggless christmas fruit cake recipe

6. mix very well and let the dry fruits soak in the rum for 24 hours or for 2 to 3 days. you can keep at room temperature for up to 3 days. if soaking for more than 3 days then keep in the fridge.

making eggless christmas fruit cake recipe

7. dry fruits after being soaked for 3 days.

making eggless christmas fruit cake recipe

preparing spice mix for fruit cake

8: take the following whole spices. you can also add 2 cloves if you want. if you do not have all spice, then do add cloves. for nutmeg take a very tiny piece. alternatively you can directly grate 2 to 3 pinches nutmeg in step number 13 below.

making eggless christmas fruit cake recipe

9: add the spices in a spice grinder or a small grinder jar.

making eggless christmas fruit cake recipe

10: grind to a powder. keep aside.

making eggless christmas fruit cake recipe

11. grease a 7 to 8.5 inches round pan very well with oil. you can also line cake pan with butter paper or parchment paper.

making eggless christmas fruit cake recipe

making fruit cake batter

12: in a sieve, take both the whole wheat flour (atta) and all purpose flour (maida). also preheat oven at 180 degrees celsius for 20 minutes.

making eggless christmas fruit cake recipe

13: then add the ground spice powder and baking powder.

making eggless christmas fruit cake recipe

14: begin to sift. sieve all the dry ingredients in a bowl or pan.

making eggless christmas fruit cake recipe

15: now add the soaked dry fruits with the leftover rum to the sifted dry ingredients.

making eggless christmas fruit cake recipe

16: then add demerara sugar ( ).

making eggless christmas fruit cake recipe

17: pour oil. also add vanilla extract.

making eggless christmas fruit cake recipe

18: mix lightly or with light pressure from hands. but mix very well. keep aside.

making eggless christmas fruit cake recipe

19: in the same bowl in which dry fruits were soaked, take soy milk or regular milk or any nut milk.

making eggless christmas fruit cake recipe

20: add apple cider vinegar to it. you can also use white vinegar.

making eggless christmas fruit cake recipe

21: mix again well. the milk would begin to curdle, but no issues.

making eggless christmas fruit cake recipe

22: now sprinkle 1 teaspoon baking soda all over the milk.

making eggless christmas fruit cake recipe

23: stir gently and you will see the whole mixture rising up.

making eggless christmas fruit cake recipe

24: pour this mixture into the flour+oil mixture.

making eggless christmas fruit cake recipe

25: with a spatula begin to mix again and be quick.

making eggless christmas fruit cake recipe

26: mix well.

making eggless christmas fruit cake recipe

27: pour the fruit cake batter in a greased pan.

making eggless christmas fruit cake recipe

28: shake and tap the pan so that the fruit cake batter spreads out. level the top with a spatula.

making eggless christmas fruit cake recipe

29: i used another small pan as the batter was too much for one pan.

eggless christmas fruit cake recipe

baking christmas cake

30: now bake christmas fruit cake in a preheated oven for 180 degrees for 50 minutes to 1 hour:10 minutes or more or less as required depending on your oven. since temperatures in the oven differs according to the size, make and litres, do keep a check. if you have used smaller pans for baking, then they will bake fast and take approx 45 mins to 1 hour.

eggless christmas fruit cake recipe

31: after getting baked a beautiful golden browned christmas fruit cake. insert a toothpick and it should come out clean. keep the pan on a wired rack for it to cool completely. then you remove the fruit cake from the pan and wrap in a cling film or store in a container at room temperature for 3 to 4 days. the flavors mature over a period of time and the christmas fruit cake tastes very good after some days. if you stay in a warm climate then keep fruit cake in the fridge.

eggless christmas fruit cake recipe

32: slice and then serve christmas fruit cake.

eggless fruit cake recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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362 comments/reviews

  1. Hi dear, pls let me know about citrus peels, hv never used it. Should I use fresh orange peels finely shredded? I have baked this cake twice a couple of years back and it came out really really nice. Had not used d peels that time but will want to add it this time.

    • orange or lemon peels are candied lemon peels – meaning they are coated in a sugar syrup and then dried. do not use orange peels shredded finely. it will make the cake turn bitter. instead of that use orange zest. zest is the grated orange part only of the orange. to get orange zest, use a fine grater or a zester and grate the orange colored part of the skin only. do not grate the white part. with 1 small to medium orange you can get about half to 1 teaspoon of orange zest. so in this recipe you can add 3 to 4 teaspoons of orange zest. it will give some fragrant orangish notes in the cake.

  2. Hi thank u for eggless recipe. Can I try with brandy instead of rum? What is all spice? I have cinnamon ,nutmeg,powder is it enough to use this two power?

  3. Hi Dassana, I baked this recipe with some changes:
    I added 1 tablespoon of black treacle & golden syrup each, reduced milk to 220ml and oil to 200ml. APF = 200gm instead of 187gm & reduced sugar to 250gm.

    The Cake came out very very delicious but too oily also… Have you tried another method/ingredient to make it look like the cakes with eggs look… nice oilless/dry yet soft and moist.4 stars

  4. your receipes are awesome..always encouraging me to cook more n’s d question that can u plz tel me cooking time n temperature for this receipe in microwave convection mode?

  5. Hello dear. I always land up to your blog for something vegetarian. A big thanks for lovely pictures and wonderful recipes. Tried this cake for a tea party. Everybody loved it and it vanished in no time. Was so happy. Keep posting such amazing recipes!

  6. Hi Dassana, Thx for the recipe… i make alot of fruit cake but never tried eggless… pls.tell me do we feed this also after baking with juice…

    I am thinking of making use of your recipe without eggs, orange juice to soak the fruits but need advise on feeding (if at all its to be done) … if not done at all woun’t the cake be too dry?

  7. Great recipe. Tried this out and it turned out great. Made only a few tweaks like – added a bit of salt, skipped the tutty fruity and added some pistachios and some nuts.5 stars

  8. Hey I have a doubt since I didn’t have dates when I soaked the dry fruits in orange juice can I put dates in the same bowl tomorrow or should I put it separately in 1/2 cup orange juice n let it soak for 12-15 hours n then mix the two bowls and also will not putting cherries be a problem ?

    • sanjna, you can add the dates in the same bowl and let it soak for more 12 hours. i have used glazed cherries, so no issues with them. i would suggest to use dried cherries and not fresh cherries. if using dried cherries, then you can soak them in orange juice.

  9. Hello,
    I am using mix fruit for the cake…how much should be the amount of fruit then?
    As i am using one type of fruit mix…not including tutti fruiti, cherries and others separately.
    would like to try the recipe later
    Thank you

    • shamila, what type of fruit mix you are using. if the fruit mix has lot of fruits in it, then you can use overall use 1 cup of it. but if there is only two to three types of fruits in the fruit mix, then i would suggest to add dry fruits and candied orange peels.

  10. Hi Dassana, can u pls guide me how to bake it in a microwave in convection mode? Though I have soaked the nuts n all, m not quite sure how to bake it in convection mode. Kindly help. Thankyou!

    • pavni, you can bake in the microwave convection mode of 170 degrees celsius. preheat oven at the same temperature for 15 minutes. then bake the cake. timing will be quicker as in a convection mode the baking is quick and fast. i cannot tell the exact time as various ovens have different temperatures. since the heating element is usually on the top in a microwave convection oven, i would suggest you to cover the pan with aluminium foil after 25 to 30 minutes of baking.

      • Thankyou! I did that way. The cake was amazingly tasty, all thanks to you :). There was this one small thing, it was moist (slightly uncooked) at the centre-bottom. I baked it for for 2 hours, still. Can something be done?5 stars

        • nice to know pavni and thanks for letting me know. in this case, just baking for some more minutes, would have solved the slightly undercooked part. hope this helps.

  11. Hi..could you please tell me if i want to add many eggs are required and at what step shall i add them.also any good quality rum brand that u can suggest since m baking for tge first time.Thanks!5 stars

    • ashima, with eggs the recipe will change as some ingredients that are used as egg substitutes won”t be required. so many changes will need to be done. baking is very specific and the final result depends on the proportion of ingredients used. if even if a small element goes wrong, the cake can be a disaster. so i won’t be able to tell you how many eggs and at which step, as i feel its always better to test a recipe and then share it. also i do not want all your work to go for a toss. for rum, i always use old monk.

  12. Hi Dassana
    Thank you so much for the mouth watering recipes..
    Would like to know if I can soak the dry fruits in pomegranate juice since I have a pomegranate which is little sour and we are unable to eat it.. So, it might work ..

  13. Hi Dasanna..thank you for this recipe. planning to try this cake this season.Can I know the replacement for rum and vinegar and what quantity? Also, can this be poured as muffins?

    Thanks again,

  14. Hello
    I have two questions
    first..what should be the temperature of milk before adding vinegar ? Its room temperature or hot milk ?
    secondly, whenever i bake in my otg, it sits back.I don’t know why.but I feel may be it’s due to temperature of otg.I mean my otg has two heating rods- at top and bottom.i put both of them on while baking.
    is this can be the reason for everytime cake sitting back ?
    it would be very kind if u could reply and suggest me something with this problem.I want to make this cake on christmas but scared because cake sits back.5 stars

    • palak,

      1. milk can be cold or at room temperature. its not hot or warm.
      2. no, this is not the reason. could be incorrect pan size or opening the oven door too many times. try not to open the oven door, unless 3/4th of the cake is done. also do not overmix or undermix the batter.

      if any query, then let me know.

  15. Hi,

    Could you advise if apple juice and rum can be mixed for soaking. I soaked for 2 batches and short on rum by 30-40 ml…
    Or just let it be :).
    Thanks in advance.
    Merry Christmas and a wonderful new year to you.5 stars

  16. Hi Dassana,

    Looks really yummmmm.. I will bake this cake for Christmas this year. I want to soak the dry fruits for around 25- 30 days. Can you please tell me if after soaking them in rum, should I keep it in the fridge or should I keep it out?5 stars

    • mekhala, i keep in the fridge. i do not keep outside. since i live in india and the days are warm and sunny even though we are in the winter season. if you live in a cold place where it snows, then you can keep outside.

        • Hi Dassana, I had soaked the dry fruits about a week back in rum. Now I see that nearly all of the rum has been soaked by the dry fruits. Should I add more rum, or 1 cup is sufficient?

        • Hi Dassana,

          I had baked the cake last year and it was a hit. Thank you 🙂
          This year I had followed your recipe again and have soaked all the dry fruits in rum. They are soaking in it since October. As I checked the recipe now, I see that there are changes that you have made to it. Like, the previous recipe asked for 3/4 cup whole wheat flour, this recipe asks for 1 cup. Please suggest which one do I follow, as I have already soaked the dry fruits in rum. Also, can I make the cake with full maida?5 stars

        • mekhala, i only changed the amount of whole wheat flour to 1 cup and reduced the cashews. you can easily use 3/4th cup as in the previous recipe. yes you can easily make the cake only with maida. don’t worry. the recipe will turn out good. i have made this recipe many times and every year during christmas i bake fruit cakes.

          welcome and happy baking.

        • Also, can you tell me the quantity of all spice powder that I should use? In your recipe you have written ‘2’, is it tsp or tbsp?

        • mekhala, its just 2 all spice. all spice is also known as kababchini. if using powdered, then add about 1/8th (about one to two pinches) or 1/4th teaspoon.

        • ohhhh Dassana.. I had baked it for Christmas and this was the best fruit cake that I ever had in my entire life 😀 everybody was in appreciation for it and I thank you soooooo much for the awesome recipe.. You made me a star 🙂5 stars

  17. Hi dassana, can u suggest if I have to make 1.5 kg cake , how should I concert your current recipe measures. I need to make this urgently. Would appreciate of you could reply soon. Thanks a ton !

    • tarunpreet, this cake weighs nearabout 1 kg. so take overall 3 cups flour (2 cups atta and 1 cup maida), 2 cups sugar, 1.25 to 1.5 cups milk (vegan or dairy), 1.25 cups oil, 3 tablespoons vinegar, 1.25 teaspoon baking soda, 2/3rd teaspoon baking powder and 1.5 teaspoons vanilla extract.

      dry fruits can be around 2.5 cups. rum will be 1.25 to 1.5 cups rum. spices will be 2 inches cinnamon, 3 to 4 green cardamoms, 3 to 4 all spice, 1/4 teaspoon nutmeg powder.

      hope this helps.

  18. Another successful Christmas cake! I used whole-wheat flour, ghee and milk. Baked for 1 hr 35 minutes at 180deg in my OTG. Thank you for the wonderful recipe!5 stars

  19. I have made this cake twice, however, both the time sit was really too crumbly, I could never get proper pieces, I could never cut itwithout it crumbling. Also i noticed it was done in1 hour itself, but since you had given 1 hour 40 mins I kept it for another 30 mins, maybe that is the reason or maybe instead of soya milk I added both the times coconut milk (thick one). also withparchment paper and greasing the pan as well as the paper I still oculd not take out te sides of the paper without some cake sticking to it.
    Can you tell me what I can do to avoid these kind of things?
    Thank you.

    • looks like there are less liquids in the cake. thats why after baking it are crumbling. also could be prolonged baking can also make it dry. but i am deducing here, its due to less moisture or liquids in the cake. don’t use thick coconut milk. use thin coconut milk. this could be the reason for the less liquid in the cake. or you can thin the coconut milk by adding some water in it. you can take half-half of thick coconut milk and water and mix it very well. the cake is sticking due to the dry batter consistency. so if the batter consistency is correct, the cake won’t stick to the pan. also wait for the cake to cool down completely, before removing it. otherwise there are chances of it sticking or breaking if removed hot or warm.

  20. hi maam,
    i wanted to make a sauce for the fruit cake…please suggest any fruit sauce/any sauce/topping with which the cake can be topped with or decorated with.

  21. Hi Dasaana Mam,
    I am beginer in baking. I tried your truti fruti cake recipe an turned out superb.same as tried Christmas rum cake recipe it taste good but only problem was it got crumbled i cant cut in nice pieces, plz let me know where were i was wrong.

    • could be that the mixture was not mixed or folded evenly. the oven temperature could also be an issue. its always best to calibrate the oven temperature. sometimes even though we set the temp to a certain degree, the actual temp inside the oven can be less or more that what we have set the temp.

  22. hai mam my cake not get soft like urs? anything wrong means please tell me mam.and shall i make all ur cookies and cakes using wheat flour ?

  23. Hi, my cake is in the oven and fingers crossed as the soda didn’t froth ?
    I had to change the tin from 6.5 inches to 8 inches as the batter was almost upto the brim in the smaller pan. Hope this cake taste delicious ?
    Thank you for the recipe.

  24. My first fruit cake turned out awesome thanks to your recipe. This irrespective of a miss in adding vinegar to milk! The cake was over by afternoon! Going to prepare again for new year following the recipe diligently.

  25. Hi This cake turned out to be really tasty and it will be on my list of my favourite cakes. Thank you so much for a wonderful recipe. Merry Christmas.4 stars

  26. I made this cake last night and it turned out beautifully! I halved all the ingredients since it was a trial batch, and it worked really well. I reduced the sugar as well, and it was plenty sweet. Thank you for a great recipe!

  27. Can I use fresh plums here as well? In that case should I soak them in rum like the other fruits?

    • you can use fresh plums. no need to soak fresh plums. just add them directly to the batter when you add the soaked dry fruits. before adding, just coat them with 1 to 2 tbsp flour, so that they sink at the bottom while baking.

  28. Hi Komal – firstly many thanks for putting the (vegan) Christmas fruit cake recipe on your site. Mine is in the oven as I write….
    This is first time I have made eggless / dairy free cake so I have my fingers crossed.
    One point please – my soya milk did not bubble and rise when I added the vinegar and baking soda. Is my cake likely to be a flop?5 stars

    • thanks michael. soy milk should bubble up. if not, then the texture of the cake will be affected. could be the baking soda was near expiry or already expired. i hope the cake comes out well.