Learn how to make a delightful eggless Christmas fruit cake with my simple, step-by-step guide. This easy recipe for Christmas baking, ensures a perfect holiday treat every time. Follow along for clear baking instructions to create a delicious chocolate fruit cake for your festive Christmas celebrations.
Chocolate Fruit Cake Eggless
Equipment
- Pan used: 8 inch
- Whisk
- Mixing Bowl
- Sieve
Ingredients
DRY FRUITS
- 1/4 Cup | 40gm Black Raisins, seedless best
- 1/4 Cup| 40gm Golden Raisins
- 1/4 Cup | 30gm Dried Cranberries
- 1/4 Cup Mixed Fruits (1 Dates, 1 Candied Kiwi, 1 Tablespoon Dried Blueberries/Prunes, 3 Cherries, 1 Apricot, half Candied Ginger)
- 1/2 Cup plus 2 Tbsp Orange Juice (I used Tetra-pack plain orange juice)
FOR CAKE
- 1 1/2 Cup | 180g All Purpose Flour
- 1/4 Cup | 25g Dark Dutch Cocoa powder
- 1 1/2 Teaspoon Baking powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Cinnamon powder, optional
- 3/4 Cup | 150g fine granulated Sugar
- 1/4 Cup | 48g Vegetable/Sunflower Oil
- 1/4 Cup | 57g unsalted Butter, Melted
- 1 Teaspoon Vanilla Essence
- 3/4 Cup | 180g Milk, full fat warm
- Soaked Dry Fruits along with any juice
- 1/2 Cup chopped Nuts( I used roasted cashews & almonds)
- 1/4 Teaspoon freshly grated Orange Zest, optional
Instructions
- Mix all the dry fruits in a bowl. Dry fruits like Raisins often contain dirt or stones so its recommended to rinse them well before soaking or consuming. I like to pour water on them in a deep bowl, then rub them well and then transfer to a sieve. Discard the water and repeat the process few times till water gets clear.
- Spread out the washed dry fruits on tissues and pat them dry with a tissue. Chop all the dry fruits into smaller even cuts for a better flavor and texture. Chopping the raisins also helps to release their natural juices. Transfer the chopped fruits in a clean and dry glass bowl. Pour orange juice just enough to submerge all the dry fruits. I used tetra pack Orange juice. Fresh homemade juice can also be used instead but it has to be used few hours as it has a shorter shelf life. Cover Airtight Refrigerated Overnight.
- Weigh all the ingredients using a kitchen weighing scale for perfect result. It will save your valuable time by getting every recipe right at the first attempt. Sift together the flour, cocoa, baking powder, soda, salt and cinnamon powder in a mixing bowl. Add the fine granulated sugar and mix well.
- Add all the wet ingredients the oil and melted butter, vanilla essence. Add hot milk bit by bit mixing well till smooth. Add the soaked dry fruits and chopped nuts. Add freshly grated Orange zest. Fold them in gently. Transfer to a greased and lined 8 inch Pan.
- Bake @180C in a preheated oven for 50-55 mins or till a toothpick inserted in the center comes out clean. After 30 minutes of Baking, i placed few soaked fruits along with cashews to avoid sinking. Quickly place it back to the oven and resume baking.
- Once baked, poke few holes with a toothpick while the cake is hot. Feed the cake with the fruits soaked juice or use plain orange juice. Let it cool down in the pan for 30 minutes before demoulding. Loosen the sides first then flip the cake carefully on a parchment paper. Brush the sides as well with the juices.Let it cool down completely before keeping it in the fridge airtight or slicing.
- This cake tastes best the next day once all the flavors get time to absorb each other.