EGGLESS CHRISTMAS FRUIT CAKE
How to make the best Eggless Christmas Fruit Cake! This recipe is loaded with delicious dried and candied fruit and nuts.The scent of the spices and the brown sugar will bring you to the best Christmases of your childhood!In this recipe I soaked the fruits for 12 hours in Rum; feel free to use your favorite liquor or, for an alcohol-free version, you can substitute it with orange or apple juice. Consdier that the majority of the alcohol evaporates while baking, so if you usually don't like alcohol, you might like it anyway...a lot! The alcoholic version last for at least 2 weeks, so it's a very smart cake to prepare in advance for the busy Christmas season, or to use it as a special gift.
Ingredients
- 340 g (12 oz) mixed dried fruit your favourite; I've used: apricot, papaya, golden raisins, candied cherries, candied ginger
- 130 g (1/2 cup) Rum or Brandy or your favorite liquor for an alcohol-free version use apple juice or orange juice
- 70 g (1/3 cup) unsalted butter softened at room temperature
- 70 g (1/3 cup) dark brown sugar
- 125 g (1/2 cup) unsweetened applesauce made cooking apples and smashing it until get a smooth puree
- 20 g (1 tbsp) honey or molasses if you prefer a darker color and a more intense flavor
- 1 tsp vanilla extract
- 160 g (1+1/3 cup) all purpose flour
- Pinch of salt
- 1 tsp cinnamon powder
- 1/8 tsp ginger powder
- 1/8 tsp cloves powder
- 5 g (1+1/4 tsp) baking powder
- 45 g (3 tbsp) Rum or the other liquor/juice you've used for soaking the fruits
- 45 g (1/3 cup) almonds chopped; or your favorite nuts
- 45 g (1/2 cup) walnuts chopped; or your favorite nuts
Instructions
- Chop the dried and candied fruit in medium chunks, transfer them into a medium size bowl, soak into 130 g of Rum (or apple/orange juice), close with plastic wrap and let it soak for at least 12-24 hours for up to 1 week.
- Drain the fruits and set aside: do not throw the Rum used for soaking away!
- In a large bowl, place butter, brown sugar and mix with a hand mixer for many minutes, until pale and fluffy and a lot of air is incorporated.
- Add applesauce, honey, vanilla and mix just until combined without overmixing: don't worry if lumps a bit.
- Sift in 3 times flour, baking powder, the spices, salt and use a spatula to gently combine; alternate the flour with 40 g of the Rum or apple/orange juice used for soaking the fruits. Do not overmix.
- Fold in the strained fruits, chopped almonds and walnuts.
- Place into a greased and lined loaf pan mold (26x10x7cm/10x4x3inch - 1 kg/2 pounds).
- Bake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for 1 hour or until a toothpick comes out clean.
- After cooled down, you can brush the leftover Rum (or apple/orange juice) on top and on the sides, then wrap in plastic wrap and store at room temperature for 1 week or in refrigerator for up to 3 weeks.I suggest to slice and serve it at least the day after when the crumsb are more firm and for a better flavor.
Video
Notes
You can store at room temperature wrapped in plastic wrap for 10 days or in refrigerator for 2-3 weeks.
If you made an alcohol free version, you can store it for up to 1 week (or 10 days in refrigerator).