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How to make Christmas Fruit Cake: non-alcoholic, with-eggs, and eggless versions!

How to make Christmas Fruit cake-non-alcoholic, with-egg and eggless!

How to make Christmas Fruit Cake: non-alcoholic, with-eggs, and eggless versions!

Difficulty:BeginnerPrep time: 30 minutesBake time:1 hour 30 minutesServings:12 servings Best Season:Winter


It’s Christmas time and so it’s also time to make Christmas Fruit Cake! Here I share with you a non-alcoholic version of fruit cake that tastes delicious! It’s studded with lots of fruits and nuts and can be made with or without eggs. That’s right, I will share recipes of both eggless Christmas Fruit Cake and with-egg Christmas fruit cake as well 🙂 


    For soaking

  • Dry ingredients

  • Nuts

  • Other ingredients


  1. Add half a cup of orange juice and half a cup of water to a pan set in medium heat
  2. To that add all the dried fruits (listed in the ingredients section)
  3. Boil for approximately 5 min or until all the juice evaporates and the raisins turn plump
  4. Set aside to cool down 
  5. Preheat your oven to 300° F or 150°C
  6. Grease a loaf pan (9×5 inch) or an 8 inch circular pan and line with parchment paper
  7. Coat the nuts with 1/2 Tbsp. all purpose flour and set aside. Coating with flour prevents them from sinking to the bottom of the cake
  8. Combine all the dry ingredients in a separate bowl and set it aside
  9. To a large bowl, add salted or unsalted butter, softened to room temperature 
  10. Add 1 tbsp. neutral cooking oil (to make the cake moist)
  11. Add dark brown sugar 
  12. Cream the butter and sugar for 1 min, while scraping the bowl from time to time
  13. Add 3 eggs, 1 egg at a time, while whisking in between. For eggless cake, add 1 cup of plain unsweetened yogurt instead. Both the eggs and yogurt should be at room temperature
  14. Add the dried ingredients and mix gently with the wet ingredients till no large flour pockets are visible
  15. Add nuts and the dried fruits. Save some dried fruits for topping the cake
  16. Scoop the cake batter into the cake pan and level it with your spatula 
  17. Top with the remaining dried fruits and some cashew nuts. Press down the topping gently
  18. Bake the with-egg cake for ~90 min and the eggless cake for ~100 min or till a tooth pick inserted into the cake comes out clean
  19. Approximately half way through the baking, at ~45 min, cover the cake lightly with some tin foil, in order to preserve the beautiful color of the topping
  20. Cool down the cake completely and enjoy!


  • You can also use dried cranberries, blueberries or cherries. You can add walnuts too!
  • You can use grape juice instead of orange juice
  • Instead of boiling the dried fruits, you can also soak them overnight with orange/grape juice
  • You can substitute dark brown sugar with jaggery powder as well
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