wine cake

Wine cake with detailed step by step photos. this is an easy and delicious recipe to make a moist and soft eggless wine cake.

To make this egg-free wine cake, 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.

wine fruit cake

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 to 3 days, the flavors become subtle & mellowed.

The red wine 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 earlier.

This cake can be easily veganized. I have mentioned the substitutions in the recipe details below.

Preparation to make wine cake

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 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 wine cake in a preheated oven for 200 degree celsius 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 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 cake to mature for 2-3 days before serving. i served the red wine cake after 3 days.

christmas wine fruit cake

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wine cake

5 from 7 votes
An easy and delicious recipe to make a moist and soft eggless wine cake. Can be veganized easily.
eggless christmas wine fruit cake recipe
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):10 slices
(1 CUP = 250 ML)

INGREDIENTS

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)

other ingredients

  • 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

INSTRUCTIONS

preparation to make wine cake

  • First chop the dates, almonds, cashews, walnuts, glazed cherries, candied orange peels, candied ginger.
  • In a bowl or jar soak the chopped nuts & 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 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 nuts & dry fruits mixture, cacao nibs, brown sugar, yogurt+water mixture, oil, milk and vanilla extract.
  • 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 wine cake in a preheated oven for 200-degree celsius 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 red wine 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 wine cake to mature for 2 to 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.
  • Nutritional info is per one cake slice. 

NUTRITION INFO (approximate values)

Nutrition Facts
wine cake
Amount Per Serving
Calories 419 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 75mg3%
Potassium 290mg8%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 20IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 8mg53%
Vitamin K 2µg2%
Calcium 70mg7%
Vitamin B9 (Folate) 51µg13%
Iron 2mg11%
Magnesium 38mg10%
Phosphorus 126mg13%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste 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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