Christmas Fruitcake Eggless
Celebrate the holiday season with this delightful Eggless Christmas Fruitcake, a moist and flavorful treat that everyone can enjoy! Packed with a medley of plump dried fruits, crunchy nuts, and warm spices like cinnamon, nutmeg, and cloves, this cake is infused with refreshing orange juice and sweetened with molasses for a rich, festive flavor. Completely egg-free and easy to prepare, it's the perfect dessert for vegetarians or those with dietary restrictions. The batter comes together in just 20 minutes, and with a bake time of an hour, you'll have a beautifully golden fruitcake ready to impress your holiday guests. For the best flavor, allow the cake to rest for a day or two, letting the vibrant spices and fruit blend harmoniously. Whether as a gift or the centerpiece of your Christmas dessert table, this eggless fruitcake is a seasonal must-try!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.25 cups Mixed dried fruits (raisins, cranberries, chopped apricots, etc.)
- 0.75 cups Orange juice
- 0.5 cups Chopped nuts (walnuts, almonds, or pecans)
- 0.75 cups Brown sugar
- 0.5 cups Vegetable oil
- 0.5 cups Milk
- 2 tablespoons Molasses (or dark honey as a substitute)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch round or loaf cake tin. Line the bottom with parchment paper for easier removal.
In a saucepan or microwave-safe bowl, add the mixed dried fruits and orange juice. Heat gently until warm, then cover and let soak for 15 minutes to allow the fruits to plump up.
In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In another large bowl, whisk together the brown sugar, vegetable oil, milk, molasses, and vanilla extract until the mixture is smooth and well combined.
Slowly fold the dry ingredients into the wet mixture in batches, mixing gently until no streaks of flour remain. Do not overmix.
Drain the soaked fruits (if any juice remains) and fold the fruits and chopped nuts into the batter until evenly distributed.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, you can store the cake in an airtight container. For an enhanced flavor, wrap the cooled cake tightly and allow it to rest for 1-2 days before serving.
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 287.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 538 mg | 41% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3233 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
