eggless fruit cake recipe, kerala style christmas plum cake recipe

eggless fruit cake recipe with step by step photos – one easy recipe for making a kerala style christmas fruit cake.
we love fruit cakes. no wonder, i already have two eggless fruit cakes posted on the blog – eggless wine fruit cake and eggless christmas fruit cake. this year i wanted to share an eggless version of a kerala style plum cake. one major difference in this and the other fruit cake recipes, is the addition of caramel. this does give a nice brown color to the cake.
this fruit cake recipe is made without alcohol. i have made this cake both with fresh orange juice and apple juice. soak the dry fruits in either of the juice overnight in the fridge. with orange juice, you need not worry as the cake does not become bitter.

i have used organic apple juice and 100% whole wheat flour (atta) in the recipe. so this is a healthy bake. the amount of sugar and oil added is also not too much. the sweetness of the dates, golden raisins and black currants used in the recipe, compensates for less sugar being added. to make the caramel syrup for this kerala plum cake, i did check the method on nag’s blog.
preparing the caramel is not difficult. so don’t worry on that. just cook the sugar+water on a low flame and keep on stirring often.
the fruit cake is soft, moist and crumbly. the recipe yields about 1 kg of fruit cake. i have used a 8 inch round pan. though you can even use a loaf pan with 8.5 x 4.5 x 2.5 dimensions.
do use dry fruits of your choice, but do not skip on the candied orange peels. these give a lovely bitter note in some bites while savoring this fruit cake.
if you are looking for eggless cakes recipes then do check sponge cake, black forest cake, pound cake, mawa cake, banana cake  and basic eggless chocolate cake recipe.

eggless fruit cake recipe card below:

eggless fruit cake recipe recipe

RECIPE TYPE: dessert

CUISINE: baking

PREP TIME:  24 hours

COOK TIME:  1 hour 15 mins

TOTAL TIME:  25 hours 15 mins

SERVES: 1 kg

eggless fruit cake recipe - mixed fruits and nuts cake made with apple juice.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

to be mixed and soaked overnight:

• 25 grams walnuts, ¼ cup
• 15 to 20 grams golden raisins, 2 tbsp
• 20 grams black currants, 2 tbsp
• 30 grams cashews, ¼ cup
• 100 grams dates, ½ cup ( i used 7 kimia dates)
• 25 grams almonds, 2 tbsp
• 20 grams pistachios, 2 tbsp
• 25 grams glazed cherries, 8 to 10 glazed cherries
• 40 to 45 grams candied orange peels
• 1 cup apple juice

dry ingredients:

• 2 cup whole wheat flour/atta, levelled, 240 grams
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp cinnamon powder
• ¼ tsp nutmeg powder or grated nutmeg
• ¼ tsp cardamom powder
• ⅛ tsp clove powder

for caramel:

• ½ cup sugar, 100 grams
• 2 tbsp water
• 1 cup water

wet ingredients:

• ⅓ cup olive oil ( can also use sunflower oil)
• 1.5 tbsp lime or lemon juice or vinegar (apple cider or regular vinegar)

INSTRUCTIONS

soaking dry fruits:

1. take all the dry fruits and nuts in a bowl. i just rinse them once or twice and then drain them very well. if you want you can rinse them.
2. now finely chop all of them and collect in a mixing bowl.
3. add the apple juice and mix very well.
4. allow the fruits to soak in the apple juice for a day. keep covered in the fridge.
5. bring the dry fruits + apple juice mixture to room temperature before you proceed with the recipe.

preparing caramel:

1. in a sauce pan, take ½ cup sugar (100 grams) and 2 tbsp water.
2. mix and stir very well. keep this pan on the stove top on a low flame. i used organic unrefined cane sugar.
3. bring this sugar solution to a boil on a low flame. you will see the mixture bubbling initially.
4. continue to cook and do keep on stirring often.
5. at one point it might look that the sugar is getting crystallized.
6. continue to cook and stir frequently till you see the color changing to a dark brown. switch off at this point.
7. remove the pan from the stove top and place it down. immediately add 1 cup water to the caramel. be careful while doing so, as the mixture splutters.
8. the caramel will harden as soon as you pour the water. keep the saucepan back on the stove top on a low flame. stir often and bring to a gentle simmer till all the hardened caramel is dissolved. do stir often so as to aid in dissolving the caramel.
9. let this caramel solution cool completely.
10. once the caramel has cooled down, add ⅓ cup oil. i used olive oil. you can also use sunflower oil or melted butter. if using melted butter than add it when the caramel solution turns warm.
11. mix the oil with the caramel solution very well.
12. next add 1.5 tbsp lemon juice or apple cider vinegar. i used lemon juice. you can also use regular white vinegar. mix again very well.

preparing cake batter:

1. grease a 8 inch round pan very well with oil or butter. also preheat the oven at 180 degrees celsius before 15 mins you bake.
2. in a seive, take 2 cups whole wheat flour/atta (240 grams), 1 tsp baking soda, ½ tsp baking powder, ¼ tsp cinnamon powder, ¼ tsp nutmeg powder, ⅛ tsp clove powder and ½ tsp cardamom powder (optional).
3. sift all the dry ingredients.
4. next add the soaked dry fruits + apple juice mixture to the sifted dry ingredients.
5. with a spatula just mix lightly.
6. add the caramel solution.
7. now fold the flour ingredients with the caramel solution to a smooth batter.
8. pour the batter in a prepared pan.
9. gently shake and tap the pan so as to even out the batter.
10. place the pan in a preheated oven and bake the cake at 180 degrees celsius for 1 hour or 1 hour:15 minutes. the tooth pick should come out clean and dry when inserted in the cake. this cake has to be baked very well. if the top gets browned too much, then cover with an aluminium foil and bake. baking time varies with various brands and models of oven.
11. you can sift some powdered sugar on top of the cake to hide the cracks on the top. slice and serve the cake. the cake can also be refrigerated. it keeps good for 10 to 12 days in the fridge. sliced the cake in slices and stored the slices in an airtight box.

stepwise kerala style eggless fruit cake recipe:

soaking dry fruits:
1. take all the dry fruits and nuts in a bowl. i just rinse them once or twice and then drain them very well. if you want you can rinse them.




2. now finely chop all of them and collect in a mixing bowl.


3. add the apple juice.



4. mix very well. allow the fruits to soak in the apple juice for a day. keep covered in the fridge.




5. this is the dry fruits + apple juice mixture the next day. bring this to room temperature before you proceed with the recipe.



preparing caramel solution:
6. in a sauce pan, take ½ cup sugar (100 grams) and 2 tbsp water.



7. mix and stir very well. keep this pan on the stove top on a low flame. i used organic unrefined cane sugar.



8. bring this sugar solution to a boil on a low flame. you will see the mixture bubbling initially.



9. continue to cook and do keep on stirring often.



10. at one point it might look that the sugar is getting crystallized.



11. continue to cook and stir frequently.



12. the pale brown color is still there.



13. continue to cook and stir and you will see the color changing to a dark brown.



14. here the caramelization process has started. since i was also handling the camera, i stopped here fearing that the caramel should not get burnt. the color should become a little more brown and you will also get the caramel aroma.



15. remove the pan from the stove top and place it down. immediately add 1 cup water to the caramel. be careful while doing so as the mixture splutters.

16. the caramel will harden as soon as you pour the water. keep the saucepan back on the stove top on


a low flame. stir often and bring to a gentle simmer till all the hardened caramel is dissolved. do stir often so as to aid in dissolving the caramel.



17. below is the caramel liquid. let this caramel solution cool completely. filter this solution and keep
aside. you can see the impurities from the unrefined sugar in the picture below. you can also use brown sugar instead of preparing the caramel solution. then just dissolve the brown sugar in 1 cup water and proceed to the next step – 18.



18. once the caramel solution has cooled down, add ⅓ cup oil. i used olive oil. you can also use sunflower oil or melted butter. if using melted butter than add it when the caramel solution turns warm.

19. mix the oil with the caramel solution very well.

20. next add 1.5 tbsp lemon juice or apple cider vinegar. i used lemon juice. you can also use regular white vinegar. mix again very well.

preparing cake batter:
21. grease an 8 inch round pan very well with oil or butter. also preheat the oven at 180 degrees celsius/356 degrees fahrenheit, 15 mins before you bake.

22. in a seive, take 2 cups whole wheat flour/atta (240 grams), 1 tsp baking soda, ½ tsp baking powder, ¼ tsp cinnamon powder, ¼ tsp nutmeg powder, ⅛ tsp clove powder and ½ tsp cardamom powder (optional).

23. sift all the dry ingredients. keep aside.

24. next add the soaked dry fruits + apple juice mixture to the sifted dry ingredients.

25. with a spatula just mix lightly.

26. add the caramel solution.

27. finish off the entire caramel solution in one go.

28. now fold the flour ingredients with the caramel solution. don’t mix. to see how folding is done, you can check this youtube video.

29. fold to a smooth batter. if the batter looks thick, then you can add some more water.

30. pour the batter in a prepared pan. gently shake and tap the pan so as to even out the batter.

31. place the pan in a preheated oven and bake the cake at 180 degrees celsius//356 degrees fahrenheit for 1 hour or 1 hour:15 minutes. the tooth pick should come out clean and dry when inserted in the cake. this cake has to be baked very well. if the top gets browned too much, then cover with an aluminium foil and bake. baking time varies with various brands and models of oven. so do keep a check. in case you remove the cake and find that it has not baked and has a sticky or too moist a texture, then keep the cake back in the pan and continue to bake.

32. here’s the base of the cake. i was in a hurry and while the cake was still hot, i removed it from the pan. result is a crack on the base. do remove the cake gently from the pan once it becomes warm or cools down. all the time, keep the pan while cooling on a baking rack.

33. you can sift some powdered sugar on top of the cake to hide the cracks on the top. slice and serve the eggless fruit cake. the cake can also be refrigerated. it keeps good for 10 to 12 days in the fridge. i sliced the cake in slices and stored the slices in an airtight box.