Christmas recipe: How to make Eggless fruit cake

Christmas recipe: How to make Eggless fruit cake

How can Christmas be complete without a home-made dry fruit cake!

Eggless Fruit Cake
Eggless Fruit Cake

Merry Christmas!

How can Christmas be complete without a home-made dry fruit cake! What I love about the fruit cake is the hint of the mulling spices like cinnamon and nutmeg and the richness of the abundant dry fruits.

Around two years back, when I used to live in Baroda, my closest friend and neighbour there was a 100% vegetarian Gujarati. She really wanted to taste my dry fruit cake but she didn’t take eggs even in cake. That was the first year when I tried making an eggless cake and it came out so nice that it now has become a tradition in my home to make an eggless Fruit cake for Christmas.

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Sharing the recipe with everyone as I dig into a slice of this delicious cake.

Christmas Fruit Cake
Preparation Time: 40 mins | Baking time: 1 hour | Serves 8-10

1 tin (400 gms) sweetened condensed milk
100 gms butter
75 gms castor sugar
200 gms + 1 tbsp (for dusting the cake tin) all-purpose flour
50 ml warm water
150 ml aerated soda
1 tbsp baking powder
1 tbsp soda bicarbonate
½ tbsp cinnamon powder
½ tbsp nutmeg powder
250 gms chopped mixed dried fruits (cashew nuts, almonds, walnuts, pistachios, raisins, dried cherries, dried figs)

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* Measure out all ingredients and keep them handy

* Sift together the flour, baking powder, soda bicarbonate, cinnamon and nutmeg. Keep aside.

* Line the bottom of an 8” round cake tin with butter paper. Grease the tin with ½ tsp butter. Dust a fine layer of flour.

* Preheat the oven at 180º C.

* Heat sugar in a pan till it melts and becomes brown. Add warm water (slowly from the side) to make caramel syrup and keep aside. (Be careful while adding warm water as it will sputter.)

* Mix in 1 tablespoon flour to the chopped fruit to coat the fruit with flour and keep aside.

* Soften butter in a mixing bowl. Beat in condensed milk.

* Fold in the sifted flour with the condensed milk-butter mixture, alternating with aerated soda and caramel syrup till all are over.

* Add the chopped dry fruits. Fold into the mix.

* Pour the batter into the greased cake tin and bake for an hour at 180° C or till the cake is done. (Prick with the tooth pick in the centre of the cake. If it comes out clean the cake is ready).

* Remove from the oven and cool for a while. Loosen sides of the cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting into pieces.

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Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at