christmas wine fruit cake recipe | eggless wine fruit cake recipe

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

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 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:

christmas wine fruit cake

5 from 6 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:1 hr
Total Time:1 hr 10 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):3 to 4
eggless christmas wine fruit cake recipe
eggless christmas wine fruit cake is an easy and delicious recipe to make a moist and soft eggless wine fruit cake.

INGREDIENTS FOR christmas wine fruit cake

(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 christmas wine fruit cake

preparation to make christmas wine fruit cake

  • first chop the dates, almonds, cashews, walnuts, glazed cherries, candied orange peels, candied ginger.
  • in a bowl or jar soak the chopped dry fruits as well the tutti frutti, raisins and sultanas 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.

making wine fruit cake

  • sieve the all purpose flour/maida with salt, baking soda and baking powder. add cinnamon powder, grated nutmeg and instant coffee. mix well.
  • stir 1 tbsp water in 2 tbsp yogurt till smooth.
  • now add the soaked dry fruits mixture, cacao nibs, brown sugar, yogurt+water mixture, oil, milk and vanilla essence.
  • fold the wet ingredients into the dry ingredients.
  • pour the batter in a greased or butter paper lined cake pan of 6 to 7 inches diameter.
  • 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.
  • keep the cake in the middle rack with both the top and bottom heating elements of the oven on.
  • if the top of the cake gets to brown quickly, then cover the top with aluminium foil or butter paper.
  • 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 christmas wine fruit cake to mature for 2-3 days before serving.
  • the cake can be easily kept at room temperature for 2-3 days.

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.
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preparation to make 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

making wine fruit cake

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

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dassana amit

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

namaste and welcome to vegrecipesofindia.com 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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