Eggless fruit cake recipe

Eggless Fruit Cake Recipe: A Delightful Treat for Every Occasion

Fruit cake is a classic dessert, perfect for the holiday season, special celebrations, or any occasion that calls for a sweet treat. However, if you’re avoiding eggs for dietary reasons or simply want to try something different, this Eggless Fruit Cake recipe is the perfect solution. Packed with a mix of dried fruits, nuts, and spices, this cake is rich, moist, and bursting with flavors. It’s just as delightful and satisfying as traditional fruit cakes but without the use of eggs.

Why You’ll Love This Eggless Fruit Cake

1. Perfect for Egg-Free Diets: This recipe is ideal for those who follow a vegan or egg-free diet. It’s just as delicious as the egg-based version, making it a great option for anyone with dietary restrictions.
2. Full of Flavor: Dried fruits like raisins, currants, and sultanas, along with warm spices like cinnamon and nutmeg, create a flavor-packed cake that’s perfect for any holiday or special occasion.
3. Moist & Rich: The combination of fruit juices and vegetable oil gives this cake an incredibly moist texture, ensuring each bite is tender and flavorful.
4. Simple & Easy: Making an eggless fruit cake is simple, and it doesn’t require any complicated techniques. It’s an accessible recipe for bakers of all skill levels.

Ingredients:

For the fruit mixture:

• 1 cup mixed dried fruits (raisins, currants, sultanas, chopped dates)
• 1/2 cup mixed candied fruits (optional, for added color and flavor)
• 1/2 cup chopped nuts (walnuts, almonds, or cashews)
• 1/2 cup fruit juice (orange juice, apple juice, or water)
• 1 tablespoon dark rum or brandy (optional, for extra depth of flavor)

For the cake batter:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 cup vegetable oil (or melted butter for a richer taste)
• 1/2 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 cup milk (or non-dairy milk like almond milk for a vegan version)
• 1 tablespoon lemon juice (to replace eggs and help the cake rise)
• 1 tablespoon cornstarch (optional, for extra structure)

Instructions:

1. Prepare the Fruit Mixture

Start by soaking the dried fruits and nuts. In a bowl, combine the mixed dried fruits, candied fruits (if using), and chopped nuts. Pour in the fruit juice and optional dark rum or brandy. Stir everything together, ensuring that the fruits are well-coated in the liquid. Cover the bowl and let the fruit mixture soak for at least 1-2 hours, or overnight if you prefer a more intense flavor.

2. Preheat the Oven

Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper to prevent the cake from sticking during baking.

3. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and optional ground ginger. Set aside. These dry ingredients will add structure and flavor to the cake.

4. Combine Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil, brown sugar, vanilla extract, milk, lemon juice, and cornstarch. The lemon juice reacts with the baking soda to give the cake its rise, so don’t skip this step. The cornstarch helps with the texture, especially in the absence of eggs.

5. Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture. Stir gently until a smooth batter forms, but be careful not to overmix.

6. Add the Fruit Mixture

Once your batter is ready, gently fold in the soaked fruit and nut mixture. Make sure to evenly distribute the fruit throughout the batter. The soaked fruits will add moisture and richness to the cake.