How to make Eggless Christmas Plum Cake

Why I love this recipe

• does not need the dry fruit to be soaked for days. But if you want to, you can soak them days or weeks or months in advance.
• soft, fluffy and moist texture
• flavorful with the addition of warm spices
• easily customizable with the dried fruit and nuts you have handy
• perfect edible gift for the holidays

Ingredients

Since this is a fruit cake, the main ingredients are dried fruit and nuts - and lots of them. Recipe calls for 3 cups total. So, feel free to use whatever you like or have in your pantry.

Few examples that would work well - dried cherries, cranberries, dates, berries, raisins (black or golden), apricots (chopped) etc. As far as nuts go, almonds, walnuts, cashews, pistachios, pecans will all work.

To marinate the fruit, you will need orange or apple juice. If you want a boozy cake, then use rum or brandy or sherry. I like a 50:50 combination of fruit juice and alcohol.

Other ingredients you need for this eggless plum cake recipe are:

• Dry ingredients - flour (all purpose & whole wheat*), baking powder, baking soda, salt, sugar*.
• Spices - ground cinnamon, nutmeg and cloves
• Wet ingredients - non-dairy milk*, apple cider vinegar*, vanilla extract, oil*,

Instructions

Start by soaking the dry fruit and nuts in orange juice and/ or rum for at least 12 hours. Check the tips section on more details.

When ready to bake, preheat the oven to 350°F. Grease 2 8½ x 4½-inch loaf pans or 3~4 mini loaf pans or 1 8-inch round pan. Lightly grease the pan with cooking spray.

In a measuring jar, combine milk and vinegar and set aside for a few minutes to curdle. Next add baking soda and vanilla extract.

In a medium size bowl, sift flours, baking powder, salt and all the spices. Mix until combined. Set aside.

In a large bowl, combine brown sugar and oil. Using a whisk beat the mixture until very smooth, about 4~5 minutes.

Add the orange zest and the milk mixture. Mix until well combined.

Add the dry ingredients into the bowl and mix until combined and no dry flour remains. Stir in the soaked dry fruit mixture along with any of the leftover marinade. Pour the batter into the prepared baking pan.

Bake for 35-50 minutes (check the Tips section for baking times for different baking pans) until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and set aside for 5 minutes before removing the cake onto a wire rack. Cool the cake completely before slicing.

Tips

• Use any combination of dried fruit and nuts. Make sure that the total amounts to 3 cups.
• Minimum marinating time is 12 hours, but you can marinate them longer too:
  • If using only alcohol, then you can soak them for up to 3 months in advance.
  • But if are using making non-alcoholic and using just fruit juice, then marinate them for about 5~7 days in advance. Also make sure to refrigerate the container.
• You can use light brown or regular granulated or turbinado sugar in the recipe.
• Avoid alcohol to make this is a no-alcohol fruit cake.
• If you want a boozy cake, then use rum or brandy or sherry. Or use a 50:50 combination of fruit juice and alcohol for the best flavor of both.
• Almond, oat and soy milk are great to use here.
• White wine or red wine are good substitutes for apple cider vinegar.
• If you are not vegan, substitute oil with melted butter. This adds more flavor, but the cake will dry up faster and will not keep well for too long.
• I used both all purpose and whole wheat flour. But you can omit the whole wheat flour and make it entirely with APF.
• Baking times vary with the size of the baking pan used:
  • (1) 8" round cake pan - 30~40 minutes
  • (1) 9" round cake pan - 25~35 minutes
  • (2) 8½ x 4½-inch loaf pan - 40~50 minutes
  • (3~4) mini loaf pans - 30~35 minutes
• Baked cake can be stored in an airtight container for up to 1 week. It can be frozen for up to 2 months. Make sure to wrap it tightly with plastic wrap.

More delicious nut based recipes to try

• Puffed wheat, almond and coconut granola bars
• Hazelnut cupcakes
• Palli paakam (peanut fudge)
• Roasted peppers pistachio pesto
• Coconut Buns (Pani Popo)

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Vegan Christmas Fruit Cake

Vegan Fruit Cake is the perfect baked treat to make for Christmas. It is packed with dried fruit and nuts, still light and delicious.

Author: Pavani

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Prep Time: 30 mins

Cook Time: 50 mins

Resting Time:: 12 hrs

Total Time: 13 hrs 20 mins

Course: Dessert

Cuisine: Indian

Servings: 16 Servings

Ingredients

1x2x3x

• 3 cups Dry Fruit Nuts*
• ½ cup Orange juice*
• ½ cup Rum
• 1 tablespoon Orange zest
• 1 cup Almond Milk (or other non-dairy milk)
• 2 tablespoons Apple cider Vinegar
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla Extract
• 1¼ cups Light brown Sugar*
• ⅔ cup Oil*
• 1½ cups All purpose flour
• ¾ cup Whole wheat flour
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• ¼ teaspoon Ground cloves
• ¼ teaspoon Ground Nutmeg

Instructions

• Start by soaking the dry fruit and nuts in orange juice and/ or rum for at least 12 hours. Check the tips section on more details.
• When ready to bake, preheat the oven to 350°F. Grease 2 8½ x 4½-inch loaf pans or 3~4 mini loaf pans or 1 8-inch round pan. Lightly grease the pan with cooking spray and line the bottom with a parchment. Lightly grease the parchment as well.
• In a measuring jar, combine milk and vinegar and set aside for a few minutes to curdle. Add baking soda and vanilla extract. The mixture will bubble a little. Set aside while you prepare other ingredients.
• In a medium size bowl, sift flours, baking powder, salt and all the spices. Mix until combined. Set aside.
• In a large bowl, combine brown sugar and oil. Using a whisk beat the mixture until very smooth, about 4~5 minutes.
• Stir in orange zest and the curdled milk mixture. Beat until well combined.
• Add the dry ingredients into the bowl and mix until combined and no dry flour remains. Stir in the soaked dry fruit mixture along with any of the leftover marinade. Pour the batter into the prepared baking pan.
• Bake for 35-50 minutes (check the Tips section for baking times for different baking pans) until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and set aside for 5 minutes before removing the cake onto a wire rack. Cool the cake completely before slicing.

Notes

• Use any combination of dried fruit and nuts. Make sure that the total amounts to 3 cups.
• Minimum marinating time is 12 hours, but you can marinate them longer too:
  • If using only alcohol, then you can soak them for up to 3 months in advance.
  • But if are using making non-alcoholic and using just fruit juice, then marinate them for about 5~7 days in advance. Also make sure to refrigerate the container.
• You can use light brown or regular granulated or turbinado sugar in the recipe.
• Avoid alcohol to make this is a no-alcohol fruit cake.
• If you want a boozy cake, then use rum or brandy or sherry. Or use a 50:50 combination of fruit juice and alcohol for the best flavor of both.
• Almond, oat and soy milk are great to use here.
• White wine or red wine are good substitutes for apple cider vinegar.
• If you are not vegan, substitute oil with melted butter. This adds more flavor, but the cake will dry up faster and will not keep well for too long.
• I used both all purpose and whole wheat flour. But you can omit the whole wheat flour and make it entirely with APF.
• Baking times vary with the size of the baking pan used:
  • (1) 8" round cake pan - 45~55 minutes
  • (1) 9" round cake pan - 35~45 minutes
  • (2) 8½ x 4½-inch loaf pan - 40~50 minutes
  • (3~4) mini loaf pans - 30~35 minutes
• Baked cake can be stored in an airtight container for up to 1 week. It can be frozen for up to 2 months. Make sure to wrap it tightly with plastic wrap.

Nutrition

Serving: 1Slice | Calories: 305kcal | Carbohydrates: 50g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 80mg | Fiber: 2g | Sugar: 32g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

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