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 Dasanna,

    I have been following your blog and have tried some recipes and cakes. They came out well most of the times and I love them. During Christmas I tried your Eggless Christmas Cake recipe and it came out well. But what happened was when i was following your recipe and at the sieving step with the flour I also added baking soda whereas you have added it at later step with the apple cider and all. So I kept aside that flour mixture with baking powder and soda which i had done by mistake and started all over again with new flour etc. I still have that dry mixture left from the Christmas times, can I make anything with it ? Can I make any kinda Cake or so ? i dont want to waste that flour mixture but not sure what I can make.5 stars

    • preeti, of course you can make any cake with it as the soda will react with any acidic liquid ingredient that you will add later. so lemon juice, curd, buttermilk or vinegar can be used as an acidic ingredient. you can use this same recipe and make a light fruit cake or dates & walnut cake or even just a spiced tutti frutti cake.

      • But what should be the recipe 🙁. Can I make this same cake with baking soda added in flour? Or another cake but what should be other quantities!
        Sorry to ask again same thing

        • preeti, its difficult for me to tell you the recipe as baking is all about precision and things can go wrong. i myself have baking disasters when developing and testing recipes. i develop eggless baking recipes and share the recipe only when its successful as far the crumb, flavor and taste is good. you can make this same cake with the soda added in flour. the soda in the flour will still react. so no worries. no need to be sorry. you can ask queries 😊

  2. Recipe is so well explained. I tried it in this Christmas and New Year Holidays and the cake came out really nice and tasty.

  3. I baked this cake for Christmas and it came out like a dream. This was the first time I was baking this cake and it was yummylicious!!! Served it to the whole family n guests and got a lot of compliments… many many thanks for the recipe and step by step pics.

    Looking forward to more n more baking!

  4. Looking fwd to prepare this.. Baking powder to be added along with baking soda? Cudnt find this info in recipe..

    • sunitha, baking powder is added in the flours while sifting. baking soda is added in the wet mixture of milk and vinegar. its mentioned in the steps as well as in the step by step pics.

  5. Hi,
    First of all I loved ur recipes .. I have one doubt for baking this cake I always keep lower heating rod on ? do I need to keep both heating rod on ?

    Nitu5 stars

  6. Since I am running out of time, can I soak the dry fruits in rum and wine for only about 30 hrs?

  7. Hi,looking forward to baking this cake . However had 2 queries:
    1) Do u use the Demerara sugar without powdering as seen in the picture above?
    2) Can we use the juice of Nagpur oranges for this or should we use only kinnow oranges?5 stars

      • Baked it for Christmas,tasted too good. Just felt one thing,the cake despite being cooked tasted a bit wet ..could it be because it was allowed to cool completely in the pan and not on a wire rack after being baked?5 stars

        • thanks ashwini. there no wetness felt in the cake. there is a slight moistness due to the presence of dry fruits. could be the slight wetness would have happened as the pan was not kept on the wire rack. the cake has to be cooled in the pan, but the cake pan should be kept on a wired tray or rack so that the heat is allowed to pass and does not condense in water droplets or moisture when the cake is cooling.

  8. Hi Amit,

    I am trying this recipe for the first time 🙂 I have soaked the fruits without the candied orange/lemon – do you think I can add them just before baking?

  9. Hi,

    I have tried this recipe twice, and it came out very good. This time I made it with orange juice, last year I had used rum. I didn’t have all spice (never even seen it actually), but I added a bit of dry ginger powder (since I also didnt have candied ginger). I really like the spicy notes mixed with orange 🙂

    I had a few queries, would appreciate your help on them 🙂
    – In usual recipes, baking powder/soda is added to the dry ingredients mix. What is the difference when adding it to milk?
    – It feels rather sticky, sticks to bottom of the container (in which i stored it after taking out from the pan), sticks to the knife … what can I alter to reduce this? Perhaps I also should clarify that I use ghee (little less than the quantity of oil) since I do not like the texture of cakes made with oil.
    – how many days can it be stored outside, when prepared with orange juice? If made with rum, is it okay to keep it outside? When I had made it with rum last year, it’s taste wore off after 3-4 days 🙁5 stars

    • thanks shalini. dry ginger powder can be added. in fact i have made this cake with both apple juice as well as orange juice. your queries answered below:

      – baking soda is added to the milk mixture, as vinegar is also added. vinegar reacts with baking soda and gives carbon dioxide which aerates the batter. the reaction is profound and effective this way, than had the baking soda is added in the dry ingredients.
      – since this is a moist cake, it does stick to the bottom of the baking pan after cooling. an option would be to use butter paper or parchment paper at the bottom of the baking pan. i have never had issues with sticking to the container. you can place a foil or a butter paper on the container and then place the cake on it.
      – if you live in a cold climate than you can easily keep for 5 to 6 days at room temperature. i usually keep for 3 to 4 days, but the taste of rum is felt more after you keep for some days. in fact i liked the taste of cake after keeping for 3 to 4 days. i live in a city in india which is cool on most months, so obviously december is cold.