Eggless Christmas fruit cake | plum cake

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Eggless Christmas fruit  cake recipe

The moment I think about Christmas, Indian plum cake is something that I could recollect. Kerala plum cake is one of my favorites. usually, the traditional plum cake is prepared by soaking a mix of dry fruits (such as raisins, prunes, currants, etc.) in alcohol such as rum or brandy. This plum cake recipe doesn't need any soaking, instead, we are going to cook the dry fruits in orange juice. For last-minute Christmas plum cake this perfect and no compromise in taste.

Dry fruits and nuts in Eggless plum cake recipe

Traditional plum cake recipe will have prunes (dried plums), raisins, and currants. I have made this plum cake recipe with loaded dry fruits such as tutti frutti, prunes, apricot, golden raisins, black raisins, apricot, cranberry, maraschino cherries, mixed nuts (walnut, sliced almonds, and cashews). You can use any dry fruits or nuts you have in your kitchen. Avoid pecan but any dry fruits of your choices work best for the cake.

Dry fruits and nut recipe in TMF

Can I use wheat flour for an Eggless Christmas fruit cake?

Yes, but wheat flour will make the cake dense you might need 1/4 cup extra orange juice for this recipe. Refer to my Eggless dry fruit recipe with wheat flour, orange juice, nuts, honey.

Any alternatives for sour cream for plum cake recipe?

For a moist, soft cake you can use the same amount of yogurt/ thick hung curd instead of sour cream.

Other Eggless cake recipe  in TMF

Should I use brown sugar for the Plum cake recipe?

You can use regular white sugar but brown is just a personal choice. I feel it gives a nice deep brown color to the cake. Other brown sugar-based recipes in TMF - Peach cobbler, Apple crisp, caramel upside-down cake

Can I skip winter spices for Eggless plum cake?

Dry fruits and nuts along with winter spice powders like cinnamon, clove, and nutmeg give an amazing flavor to the cake. I used store-bought powders instead you can also use freshly ground powder. Avoid using whole spice as it affects the taste and the texture. You can use 1/2 teaspoon of all spice powder instead of individual powders. Cardamom powder/ginger powder can be added for extra flavor.

Can I add hot cooked dry fruits to the cake batter?

Usually, I make the dry fruits cooking first then preheat the oven and prepare the eggless Christmas fruit cake batter. By the time I mix the dry fruits it is not extremely hot. Avoid adding hot cooked dry fruits to the batter. You can add warm dry fruits into the batter

Should I always cook dry fruits for the Eggless Christmas cake recipe?

This instant cheat version for those who forgot to soak or for the last-minute tasty eggless plum cake recipe. Cooking the dry fruits on low heat makes the dry fruits plumpy and get well absorbed. Perfect well soaked juicy dry fruits within minutes. Alternatively,  can also soak the dry fruits and nuts in orange juice for weeks and prepare this cake.

Other cake recipes in TMF

Eggless dessert recipes

  Dry fruits and nut recipe in TMF

Tutti frutti cake recipe

Eggless dry fruits cakes with whole wheat

5 from 2 votes

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Ingredients

• 1 + ½ cup maida
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon powder
• ⅛ teaspoon nutmeg
• ⅛ teaspoon clove powder
• orange zest little
• ½ cup of vegetable oil
• ¾ cup brown sugar tightly pressed
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 3 tablespoon water
• 1/2 tablespoon lemon juice
• 100 g tutti frutti
• ¼ cup golden raisins
• ¼ cup dried apricots
• ⅛ cup dried cranberries
• 1/3 cup prunes
• 1/4 cup maraschino cherries
• 1/8 cup black raisin
• 3/4 cup mixed nuts heaped (I used chopped cashew, chopped sliced almonds, chopped walnuts)

Instructions

• In a pan, take orange juice, lemon juice, and water; mix well
• Add tutti frutti, golden raisins, black raisins, dried apricots, dried cranberries, maraschino cherries, and prunes to the juice mix
• Turn on the stove in low- medium heat and cook till the mixture thickens
• Stir once in a while and cook till the mixture thickness and  the dry fruits absorb all the juices
• Turn off the stove. Transfer the mixture to a wide plate. Set aside and let it cool
• Preheat the oven to 320 degrees F
• Line a 7 or 8 inch round cake pan with parchment paper and grease with cooking spray, remove excess spray
• Take brown sugar and oil in a wide pan and whisk on medium speed until the mixture turns pale and is combined well
• Add sour cream and mix well until it is combined well
• Now add vanilla extract
• Take all-purpose flour, baking soda, baking powder, cinnamon powder, nutmeg, and clove powder in a mesh strainer
• Strain and add the dry ingredients into the wet ingredients bowl
• Gently mix until the batter is combined well. Do not over mix the batter
• Keep aside a small portion of soaked dry fruits and add the rest of the dry fruits into the prepared batter along with mixed nuts
• Mix until everything is combined well
• Finally, add a little orange zest into the mix until combined
• Transfer the batter to the prepared cake pan and tap the pan to remove air bubbles bake for 50 - 55 mins or until a toothpick inserted comes out clean
• Cool the cake completely and remove the cake from the pan

Video

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Notes

1. You can mix the dry ingredients separately and add them to the wet ingredients
2. Mix oil and sugar well before adding sour cream. Cake may turn dense if it is not combined well
3. Use a 7 inch or 8 inches round pan for baking. If you are using loaf 9*5 loaf pan baking time may slightly vary
4. You can use grape juice instead of orange juice
5. Use dry fruits of your choice
6. Pineapple extract can be used instead of vanilla extract
7. Use not sour orange juice and always filter  the juice before adding
8. You can also use store-bought orange juice but use unsweetened no pulp juice 

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Ingredients

1 + ½ cup maida

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon cinnamon powder

⅛ teaspoon nutmeg

⅛ teaspoon clove powder

orange zest, little

½ cup of vegetable oil

¾ cup brown sugar, tightly pressed

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup orange juice

3 tablespoon water

1/2 tablespoon lemon juice

100 g tutti frutti

¼ cup golden  raisins

¼ cup dried apricots

⅛ cup dried cranberries

1/3 cup prunes

1/4 cup maraschino cherries

1/8 cup black raisin

3/4 cup mixed nuts, heaped (I used chopped cashew, chopped sliced almonds, chopped walnuts)

How to make Eggless Christmas cake recipe with step by step pictures

• In a pan, take orange juice, lemon juice, and water; mix well

• Add tutti frutti, golden raisins, black raisins, dried apricots, dried cranberries, maraschino cherries, and prunes to the juice mix

• Turn on the stove in low- medium heat and cook till the mixture thickens

• Stir once in a while and cook till the mixture thickness and  the dry fruits absorb all the juices

• Turn off the stove. Transfer the mixture to a wide plate. Set aside and let it cool
• Preheat the oven to 320 degrees F
• Line a 7 or 8 inch round cake pan with parchment paper and grease with cooking spray, remove excess spray

• Take brown sugar and oil in a wide pan and whisk on medium speed until the mixture turns pale and is combined well

• Add sour cream and mix well until it is combined well

• Now add vanilla extract

• Take all-purpose flour, baking soda, baking powder, cinnamon powder, nutmeg, and clove powder in a mesh strainer

• Strain and add the dry ingredients into the wet ingredients bowl

• Gently mix until the batter is combined well. Do not over mix the batter

• Keep aside a small portion of soaked dry fruits and add the rest of the dry fruits into the prepared batter along with mixed nuts

• Mix until everything is combined well
• Finally, add a little orange zest into the mix until combined
• Transfer the batter to the prepared cake pan and tap the pan to remove air bubbles bake for 50 - 55 mins or until a toothpick inserted comes out clean

• Cool the cake completely and remove the cake from the pan