Eggless Christmas cake
Eggless fruit cake with soaked fruit, nuts and spice. Serves 10
An eggless Christmas cake: sultanas, raisins, currants, cherries and peel are soaked overnight in apple juice, then baked with nuts, pumpkin seeds, lemon rind, ginger, cinnamon and a splash of brandy or rum. Start the day before.
- Total time
- 110 min
- Difficulty
- easy
- Serves
- 10
Ingredients
To soak overnight
- 2 ⅝ oz glacé cherries⅓ cup
- 1 ¾ oz mixed peel¼ cup
- 1 cup apple juice1 cup
For the cake
- 8 oz self-raising flour1¾ cups
- 3 ½ tbsp oil¼ cup
- ½ cup milk½ cup
- 1 tsp lemon rindgrated rind of 1 lemon
- 1 ¼ oz almonds and macadamias¼ cup, chopped
- 1 tsp ground cinnamon
- 3 tbsp brandy or rum
- 1 tsp ground ginger
- 2 tbsp pumpkin seeds
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: The day before, soak the 8 oz sultanas, raisins and currants, 2 ⅝ oz glacé cherries and 1 ¾ oz mixed peel in the 1 cup apple juice overnight.
5 minStep 2: Heat the oven to 350°F (300°F fan). Grease a 20 cm square tin and line it with baking paper.
Step 3: Add the 8 oz self-raising flour, 3 ½ tbsp oil, ½ cup milk, 1 tsp lemon rind, 1 ¼ oz almonds and macadamias, 1 tsp ground cinnamon, 3 tbsp brandy or rum, 1 tsp ground ginger and 2 tbsp pumpkin seeds to the soaked fruit and mix well.
Step 4: Pour into the tin and bake for 1½ hours until golden brown and a toothpick comes out clean. Cover the top with foil if it browns too fast.
90 minStep 5: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. Wrap in foil and store in a tin.
Nutrition per serving
- Calories
- 295 kcal
- Protein
- 4 g
- Carbs
- 48 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eggless Christmas cake take?
- About 110 minutes in total: 20 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Home-made golden syrup
A home-made stand-in for golden syrup, from sugar caramelised until amber and boiled with water to a two-thread syrup. Use it in any recipe that needs golden syrup, such as flapjacks, biscuits and treacle tarts.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Perfect for:Christmas