The festive and flavorful homemade egg-free fruit cake is packed with happy holiday spices and delicious rum-soaked fruits and nuts. It’s a classic Christmas recipe that makes a light, crumbly, and perfectly chewy Christmas fruit cake you’ll love to enjoy and share all season long. No need for eggs!
About this recipe
Traditional Christmas Fruit Cake is a delicious treat made by soaking dried fruits and nuts in rum or wine, and stirring them with fragrant spices into a simple batter.
To prepare my version without eggs, I use a mixture of whole wheat flour (attack) and all purpose flour (maida). It helps create a wonderfully tender and chewy cake every time!
Although most of the alcohol leaks out of the cake, it’s easy to adapt it as an alcohol-free recipe if you want. Substitute orange juice or apple juice for the rum.
I soak dried fruits and nuts in rum for 3 days at room temperature before using them for cooking. However, if you wish, you can soak in rum for as minimum as 12 or 24 hours, or even as long as a full year in the refrigerator.
Place the dried fruit and rum in an airtight container with a proper lid. If you soak in apple juice or orange juice, soak in the refrigerator for 1 to 2 days.
Fruit cakes take longer to bake. The exact time is different from oven to oven, but it took my egg free fruit cake about 1 hour to bake at 180 degrees Celsius (356 degrees Fahrenheit).
In this recipe, I use my favorite dried fruits and nuts, but feel free to substitute them or add whatever you want to your Christmas cake!
How to make a fruit cake without eggs
Soak dried fruits and nuts
1: Combine ¼ cup of black raisins, ¼ cup of cashews, ¼ cup of golden raisins, 2 tablespoons of dried cherries, 8 apricots and 8 to 9 dates in a large bowl. Rinse them well and drain them thoroughly.
2: Chop everything finely with a knife, or use a food processor to coarsely chop.
3: Transfer the chopped dried fruit and nuts to a bowl.
4. Now add ¼ cup of frutti tutti and ¼ cup of chopped candied orange zest.
5: Pour a cup of apple juice, rum or wine.
6. Mix well and for at least 12 hours, or 2-3 days, let the dried fruits and nuts soak in the rum. For up to 3 days, you can store at room temperature.
If you soak in rum for more than 3 days, transfer it to a sealed container and store it in the refrigerator for up to a year. If soaked in apple or orange juice, refrigerate 1 to 2 days.
7. This is what the mixture will look like after 3 days of soaking.
Preparation of the spice blend
8: The spice blend in this fruit cake smells and tastes just like the vacations. For this recipe, you need to collect 2 inches of cinnamon, 2 green cardamoms, 2 hot peppers, ⅛ teaspoon of nutmeg powder. You can also add 2 cloves for an extra festive touch of flavor.
9: Add the spices in a spice grinder or a small bowl of a grinder.
10: Reduce the spices to a fine powder and set aside.
11. At this point you want to go ahead and ready your Christmas cake pan. To do this, grease a 7 to 8.5 inch round pan very well with neutral oil. Since this is a soft cake, you can also line the cake pan with buttered paper or parchment paper.
Also preheat the oven for 20 minutes to 180 degrees Celsius (356 degrees Fahrenheit) to get it perfectly hot.
Sift the dry ingredients
12: To make the dough, combine 1.5 cups of all-purpose flour and 1 cup of whole wheat flour in a sieve over a large bowl.
13: Then add the ground spice powder and ½ tsp of baking powder.
14: Sift the ingredients together in the bowl.
Making fruit cake batter
15: Then to the sifted dry ingredients, add the dried fruits and soaked nuts – including leftover rum.
16: Add 1.5 cups of demerara sugar. You can also use powdered sugar, brown sugar, raw sugar, palm or coconut sugar, depending on your preference!
17: Then add 1 cup oil and 1 teaspoon vanilla extract.
18: Gently mix the ingredients until just combined, being careful not to over mix.
19: Then, in the same bowl in which the dried fruits and nuts were soaked, add 1 cup of soy milk. Feel free to use cow’s milk – or almond milk, cashew milk, low-fat coconut milk, to make an egg-free fruit cake that is also vegan.
20: To the milk, add 2 tablespoons of apple cider vinegar (or white vinegar).
21: Mix well. Don’t worry if the milk curdles a bit.
22: Now all over the milk, sprinkle 1 teaspoon of baking soda.
23: Stir gently. The mixture will rise a little.
24: Mix this milk mixture into the fruit cake batter.
25: Working fastly, use a spatula to combine the mixtures.
26: It should form a moist and smooth paste, except for lumps of dried fruits and nuts.
27: Pour the fruit cake batter without eggs into the greased pan.
28: Gently shake pan and pat to even out the dough, using a spatula if necessary to even out the top of the cake.
29: Since you don’t want the dough to reach the top of the pan, you may need a second pan, like I used here. It’s like an extra mini cake for you to enjoy!
30: Now bake the fruit cake for 50 minutes to 1 hour in a preheated oven depending on the size of the oven.
31: Fruit cake without eggs will have a beautiful golden brown color. Check the completeness by inserting a toothpick in the center, it should come out clean.
Let the cake pan cool completely on a wire rack or stand before turning the cake onto a plate.
32: Wrap the fruit cake in cling film or store it in an airtight container at room temperature for 3 to 4 days.
The flavors ripen over time and this egg free fruit cake tastes really good after a few days. If you are staying in a hot climate, keep Christmas fruit cake in the refrigerator.
33: Once cool to the touch, slice and serve the egg-free fruit cake with a glass of dairy or vegetable milk, or a cup of hot cocoa. You can also serve this fruit cake as a sweet snack.