Eggless Christmas Fruit Cake, No Alcohol, Loaded with nuts, warm spices and lots of love

Christmas Fruit Cakes, the mere thought of it you get a picture of rich,dark color cake studded with colorful fruits.  We love fruit cakes at home, atleast me and hubby. Both the kids dont like anything in their cakes, nothing should be seen on top or inside the cake.Last year, we had a small get together for christmas with our friends and their families. I baked this fruit cake along with some other bakes as small return gifts for each of them.  The cakes were such a hit with them, i baked them again  on demand. 

Recently in October, when i made a small gift basket for my friend, i baked this cake agan, as this is one of her favorite cakes i make. Even after baking this so many times, i dont have this cake in my blog, such a shame isn’t it! I dont know why, i m not able to click my food when i make it for gatherings. I either run out of time or feel lazy to set the scene to click, mostly the later. 

So, while making a note of bakes for this bake-a-thon, i decided to make this fruit cake too. So, here it is, our favorite fruit cake. The only prep in this bake is, soaking of fruits, which I would recommend for atleast 2-3 days, i usually do it for 3 days. 

When i baked these last year, i had stock of palm jaggery syrup in hand, so i used 1/2 cup of syrup and 3/4 cup sugar for the recipe, the cake had a  beautiful deep color. Since i didnt have the syrup in hand, i baked with normal brown sugar, will try to make it again with the syrup and try updating the recipe. It is one of my fool proof recipe and a perfect gift for this festive season, loaded with dry fruits, nuts, warm spices and lotssss of love.


2.5 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup brown sugar (Kindly read above highlighted notes)
3/4 cup oil
1 cup buttermilk
1 cup fresh orange juice
1/4 cup almonds
1/4 cup silvered pistachios
1/4 cup chopped macademia nuts
1/4 cup cashewnuts
1/4 cup raisins
1/4 cup cranberries
1/4 cup chopped dried pineapple chunks
1/ 4 cup chopped dried mango
3 nos dried figs, chopped into small chunks
2 tbsp candied ginger
10 nos glazed cherries, chopped

For the spice
1 cinnamon stick
4-5 nos cloves
4-5 nos cardamom
1/2 tsp dried ginger powder
  • Take all this in a spice grinder and grind it to a fine powder. I used my mortar-pestle and hand pounded to a almost fine powder.


  • Squeeze around 6-7 oranges to get 1 cup of juice, you might get another 1/4 cup extra, which you can gulp after the hard work of chopping and soaking.
  • In a glass container with lid, take all the fruits mentioned above. I chopped almonds and cahewnuts into 3 pieces each, macademias into halves. Take all the chopped dried fruits and nuts in the container, add the orange juice to it. Mix well, cover it with a lid and refrigerate until you make your cake or atleast a minimum of 24 hours.
  • On the day of making the cake, remove this soaking fruits and keep it on the counter an hour ahead of baking.
To bake the cake
  • Preheat the oven to 170C and prepare 2 5 inch cake pans, line it with parchement paper or grease it with oil and dust it with flour. I used 2 5 inch pans and 1 4 inch pan and got totally 3 medium sized cakes.
  • In a large bowl, sift together, whole wheat flour, baking powder, baking soda,  add the spice powder and brown sugar to this and mix well to a uniform mix.
  • In another bowl, take oil, buttermilk and tip in all the soaked fruits with its juice, add 1/4 cup of water to the container, mix and pour that water too in to this wet ingredients. Whisk well using a balloon whisk.
  • Now, slowly add the dry ingredients to the wet ingredients in 3 batches and using a spatuala mix to form a smooth batter. Do not mix vigorously, mix in single direction.
  • Divide the batter amongst the prepared pans, tap it twice to release any air. Bake the cakes in the preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.
  • Remove the cakes from the oven, let it sit for 5 minutes in the pan. Then usign a blunt knife slowly loosen the sides of the cake from the pan, unmould the cake onto the wire rack and let it cool completely.
  • Wrap them in cling wrap and let it sit on the counter for a day. If more than one day i usually refrigerate the cake and warm it for 20 seconds before serving.