Name: How to make a christmas cake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 7x3 inch round pan; 1.5 cups or 180g all purpose flour; 2 tbsp. cocoa powder; 1.5 tsp. baking powder; 240 ml whole milk (lukewarm); 1 tbsp. white vinegar; 60 ml neutral oil; 1 cup or 120g jaggery powder; 1/4 tsp. salt; 1/2 tsp. vanilla extract; 1 tsp. cinnamon powder; 1/4 tsp. clove powder; 1/4 tsp. nutmeg powder; 1/4 tsp. ginger powder; 1/2 tsp. baking soda; 1/4 cup tutti frutti; 1/2 cup orange juice; 1/2 cup mixed nuts (roughly chopped); 1/2 cup golden raisins; more tutti frutti and cashew nuts for garnish; rum, whiskey or brandy (optional)

Eggless Christmas cake or plum cake, perfectly moist and fruity!

How to make a christmas cake

Author: Nupur Bhattacharya Cooking Method:Baking Courses:Dessert Recipe Keys: Egg Free Vegan

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesCooling time: 15 minutesServings:8 servings

Description

If you want to make a Christmas cake without eggs and without a ton of ingredients and that turns out beautifully fruity slightly dense crumbly and slightly moist, this recipe is for you!

Ingredients

Cake pan

7×3 inch round pan

Dry ingredients

1.5 cups or 180g all purpose flour
2 tbsp. cocoa powder
1.5 tsp. baking powder

Wet ingredients

240 ml whole milk (lukewarm)
1 tbsp. white vinegar
60 ml neutral oil

Other ingredients

1 cup or 120g jaggery powder
1/4 tsp. salt
1/2 tsp. vanilla extract

1 tsp. cinnamon powder
1/4 tsp. clove powder
1/4 tsp. nutmeg powder

1/4 tsp. ginger powder
1/2 tsp. baking soda
1/4 cup tutti frutti

1/2 cup orange juice
1/2 cup mixed nuts (roughly chopped)
1/2 cup golden raisins

more tutti frutti and cashew nuts for garnish
rum, whiskey or brandy (optional)

Instructions

Make-shift oven

I’m using a 7 inch cake pan to bake this cake. You can use any shape that you like. Make sure to grease the bottom and the sides of the cake with some oil and line it with parchment paper.
You can bake this cake without using an oven. Line any pot with a thick layer of salt (you can reuse the salt over and over again) and place a metal plate on it.
Turn on the heat to low. Place a lid on and let it heat.

If you want to use a traditional oven set it at 300 degrees Fahrenheit or 150 degrees Celsius

Baking the cake

We will start by quickly infusing some orange flavor into nuts and raisins. To half a cup of orange juice (store bought or freshly squeezed), add half a cup of chopped nuts (take any nuts of your choice) and half a cup of golden raisins.
Stir this over medium heat until all the orange juice has been absorbed and the raisins look nice and plump. If you don’t have orange juice you can substitute with grape juice
To one and a half cups of all-purpose flour (180 grams) add 2 tablespoons of cocoa powder (unsweetened cocoa powder) one and a half teaspoon of baking powder
Give this a mix and set it aside. Cocoa powder is going to impart a beautiful brown color to the cake without making it overly chocolatey.

Take a large bowl and add 240 ML or 1 cup of lukewarm whole milk and 1 tablespoon of white vinegar
Give that a quick whisk. You should see that the milk has curdled up. If it hasn’t curdled add a little more vinegar or use fresh vinegar. Next add in a quarter cup or 60 mL of oil. Oil makes your cake moist.
Next add 1 cup or 120 grams of powdered jaggery. Jaggery is not only healthier than sugar it also adds a molasses like taste in the Christmas cake.

Next we will add in a quarter teaspoon of salt and half a teaspoon of vanilla extract.
For the spices we’ll add one teaspoon of cinnamon powder, a quarter teaspoon of clove powder, a quarter teaspoon of ginger powder and we are going to grate about a quarter teaspoon of nutmeg.
Whisk this thoroughly so all the ingredients are well combined.

Next we’re going to add in half a teaspoon of baking soda and whisk thoroughly.
Make sure that the mixture has become frothy and bubbly if it hasn’t use fresh baking soda.
Sift in the dry ingredients. Mix in the dry ingredients along with the wet ingredients using the cut and fold method. Once you see no big flour pockets you can use your whisk and briefly whisk to get a smooth batter. Don’t over whisk if not your cake is going to turn out super dense
Add in a quarter cup of Tutti Frutti along with nuts and the raisins (that we boiled with orange juice)

Gently fold them in and again make sure not to vigorously mix.
Add everything into the cake pan, level it out with your spatula and give the cake tin a couple of taps to remove any giant air bubbles
Add some Tutti Frutti on top, some cashew nuts and we’re ready to bake this our makeshift oven

Make sure that the pot feels slightly warm. You don’t want it too hot if not the bottom of the cake is going to burn and the top is not going to cook.
Let it cook slowly it could take one to one and a half hours and in a traditional oven it is also going to take more than an hour
When a toothpick inserted into the center of the cake comes out clean remove the cake tin from the oven and let it cool down completely.

Once its cooled down, gently run a knife on the circumference of the cake and de mold it
If you prefer the flavor of alcohol in this cake just poke some holes on the surface of the cake after it has cooled down and splashed some rum, brandy, or whiskey!

Video

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