Eggless Christmas Plum Cake

Super Moist Eggless Christmas Fruit Cake that is loaded with the goodness of Juicy Soft Berries and Dry fruits. This Recipe is my go to last minute recipe when there are no soaked fruits or have no time to soak it the traditional way but still want to make it within minutes. I do not like the taste of store bought Plum Cakes but fell in love with the homemade recipe which includes the choice of dry fruits that we like and the buttery moist sponge with it makes it a perfect Christmas Fruit Cake!

Soaking the Dry Fruits ahead of baking the cake produces a better flavor and texture of the cake. But when you dont have time to soak ahead, this recipe will show how to prepare instant soaked dry fruits and without eggs, this recipe is really easy to make within just a few minutes with no beater. The Sponge is really moist thanks to the milk and vinegar added and buttery tasty sponge. This cake is also low in calories as there are no eggs and just the right amount of butter to make it tasty enough. I could not believe how soft the sponge turned out compared to the ones made with eggs.

Do Check out my other Christmas Traditional Plum cake recipes made with Rum and No Alcohol made with Homemade Grape Juice. To the Chocoholics there is an Instant Chocolate Plum Cake Recipe as well. I have even made a detailed recipe on How to Soak Dry Fruits the traditional way using either Rum or Homemade Grape Juice.

Eggless Christmas Plum Cake

Eggless Christmas Plum Cake using Instant No Soak method for the dry fruits in Orange Juice

Ingredients

DRY FRUITS 

• 1/2 Cup Orange Juice I used Packaged Orange juice which is not sour and no soda added
• 1/4 Cup | 40gm Black Raisins
• 1/4 Cup| 40gm Golden Raisins 
• 1/4 Cup | 30gm Cranberries
• 1/4 Cup Mixed Fruits (1 Apricot, 1 Kiwi, 2 Prunes, 3 Cherries) 

CARAMEL SYRUP

• 1/4 Cup Sugar
• 1 Tbsp Water
• 1/2 Cup Hot Water
• Lemon juice 1 Tsp 

FOR THE CAKE BATTER

• 1 Cup | 120gm All Purpose Flour/Maida
• 1 Tsp Baking Powder 
• 1/4 Tsp Baking Soda 
• 1/4 Tsp Salt 
• 1/2 Tsp Cinnamon powder 
• 1/4th TSP each of dry ginger, cardamom, nutmeg, clove powder
• 1/2 Cup Milk, full fat room temp 
• 1/2 Cup | 100gm Sugar, powdered 
• 1/4 Cup | 57gm Unsalted Butter, Melted & cooled 
• 1 TSP Vanilla Essence
• Caramel Syrup
• 1/2 Tsp Vinegar 
• 1 Cup Soaked Dry Fruits
• 2 Tbsp Chopped Nuts (1 Tbsp Cashews, 1 Tbsp Almonds & Pistas)

Instructions

• Grease a 6 inch baking tin with oil, Place a parchment paper on the bottom. Dust the sides with flour, discard the excess flour. It is best to do this step before starting with the batter for best results.
• Mix all the Dry Fruits in a pan with Orange Juice. I have used packaged orange juice which is not sour and no soda added. Do not use the fizzy can ones.
• Now if you have time you can soak them for an hour or maximum overnight. But if not, then simmer them on LOW HEAT for 5-6 mins till the berries become plump. Let them cool down.
• Prepare the Caramel Syrup by heating Sugar & 1 Tbsp of Water on LOW HEAT. Do not use Spoon, keep tilting the pan for an even color. Once color changes to dark golden, then switch off flame. Add Hot water immediately from the sides carefully bit by bit. BE careful of any hot splashes. Add Lemon Juice and switch on the Flame. Cook for another 9-10mins on LOW HEAT till the quantity reduces by half.

  Do not let it become too thick though. Let it cool down before adding to the cake batter. If it becomes too hard, then add some hot water and heat it again. Cool it again then add to the batter. I usually do this step as i start preparing the dry fruits so it cools down by the time batter is ready.
• Sift the flour, baking powder, soda, salt and spices together.
• Melt the Butter and allow it to cool down. Powder 1/2 Cup or 100gms of Sugar for easy mixing.
• Whisk the milk with the powdered sugar well. Add the melted, cool butter. You can replace the butter with oil instead but it lacks the taste of a good butter cake.
• Add Vanilla Essence and the Caramel Syrup. Add Vinegar. Fold in the Soaked Dry Fruits along with chopped Nuts. I reserved some soaked fruits for decoration.
• Transfer the batter to the greased tin. Bake @180C for 45-50 mins or till a toothpick comes clean. Cover with an Aluminum foil after 35 Mins of Baking to prevent burning at the top surface.
• Brush it with Melted Butter/Rum to keep it Moist while it is hot. Cover it and let it cool completely
• Store it airtight. tastes best the next day. Weight was 606gms.

Video

Notes

You can use either freshly squeezed orange juice which should not be sour and soak the dry fruits after warming it slightly for an hour or two. Fresh Orange juice however goes bad after 24 hours so do not soak more than a day. I used Packaged orange juice which was not sour and no soda added. Do not use soda orange cans or fizzy drinks. Soaking them instead of heating is better but if you are running short of time, then simmer them till they are plump. 

Fruit cakes tend to burn at the top surface the last 10 mins of baking so i always cover the tin with an aluminum foil after 35mins of baking. Due to the Caramel Syrup in the batter, the browning happens on the top.

 

 

Course: Dessert

Cuisine: Indian

Keyword: chocolate dry fruit cake, chocolate plum cake, christmas fruit cake, eggless fruit cake, eggless plum cake, kerela plum cake