Non-Alcoholic Christmas Fruit Cake

Perfect for the Holidays; this Christmas Fruit Cake is full of fruits and nuts, all soaked in a non-alcoholic liquid and baked to perfection.

Every slice is yummy and the cake makes a great egg-free treat for kids and adults alike. Plus, the recipe is an instant one.

Food plays such a central role in so many celebrations. From the sweets like peda and halwa we make for Diwali, chikki for Sankranti to the Thandai that takes center stage for Holi; we love them all.

When it comes to Christmas; there are a lot of traditional recipes across the globe. From cookies and cakes to marzipan and so on. Plus, there are so many traditional breads and recipes to celebrate.

Jump to:

• What is Fruit Cake
• Why this recipe works
• Making this cake without Alcohol
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• More Christmas Recipes
• Non Alcoholic Christmas Fruit Cake

What is Fruit Cake

A rich cake made with a variety of dried fruits, nuts and tutti frutti; Fruit Cake is a popular British cake. It is popular for weddings and especially Christmas.

And over the years, these have become popular in different parts of the world. It is seen in local bakeries in India and often labelled as 'fruit cake', 'plum cake' or 'Christmas cake'.

This is the version I have grown up eating each December. These fruit cakes would be dense, studded with a variety of nuts and fruits and baked in a round or rectangle pan. These are generally wrapped up in plastic wrap and sold with a tiny santa sticker on top.

And now, I like to make these at home. This version does not have alcohol or eggs, making it great for those with restrictions. And yet, it is delicious and full of flavor!

Why this recipe works

• It is naturally egg-free.
• The cake is full of dried fruits, nuts and add-ins.
• It os easy to flavor this cake with orange, pineapple or just vanilla.
• I do not use any alcohol in this fruit cake.
• Moreover, it is easy to add alcohol to the recipe.
• The chopped nuts and fruits do not need to be soaked for a long time.
• The entire recipe needs only about 30 minutes of active time.
• We can bake this in a large round or rectangle pan or in cupcake molds.
• The recipe works well for kids and adults alike.

Making this cake without Alcohol

Typically this Fruit Cake is made with dark rum. The fruits and nuts are soaked in this and used in the recipe. However, I like to make it non-alcoholic for kids as well as adults who do not consume alcohol.

The natural substitute for the alcohol is juice or sparkling cider. I use sparkling apple cider but regular apple juice, cranberry juice or orange juice is great. These are great to soak everything.

The alcohol soaked nuts and fruits are okay to soak for a long time, it is not the same with juice. Juices tend to start fermenting over time. Moreover, as these juices tend to spoil when left at room temperature.

So when soaking in juice, simply soak for 30m minutes to a couple of hours. If soakin g overnight, place the jar in the refrigerator.

Ingredients and Substitutions

For soaking

• Nuts: I like to add chopped walnuts, almonds and cashews. We simply have to chop them fine. Some pecans and pistachios work well too
• Dried Fruits: I add maraschino cherries, apricots, black and golden raisins as well as dates. Also some cranberries, dried fruits like pineapple, kiwi etc. are great to add as well.
• Tutti Frutti: This is definitely what I love in a fruit cake. Colorful tutti frutti (sweetened dried papaya) adds so much texture and taste to the recipe.
• Soaking Liquid: Once we have all the things to soak, we need a soaking liquid. I use sparkling cider for the recipe. However, still apple juice, orange juice or rum works well too.

For the cake

• Flour: I always use all purpose flour to make the cake. Whole wheat flour tends to make a dense cake and I avoid that. Anyway we only make this cake over the Holidays, so it is okay to use all purpose flour.
• Sugar: Brown sugar is great in the recipe and so is white sugar. Pick the one you like. I generally use brown sugar.
• Orange Extract: This is the flavor I like in Holiday cakes. Orange extract works wonderfully for the flavor. However, pineapple extract or vanilla extract works well too.
• Spices: I like to add a pinch of cinnamon powder and some ground nutmeg to the cake. Add some dried ginger powder if you like as well.
• Milk and Vinegar: Together, milk and vinegar are a great substitute for egg in the cake. However, replace this with one egg if you like.
• Oil: I add a flavorless oil in the recipe, but unsalted butter works well too. The texture does not change considerably while using either.
• Baking Soda: A little baking soda is perfect to rise the cake. I prefer this over baking powder which is much milder.
• Salt: Like all cakes and sweets, a pinch of salt elevates the flavor here. I only add a pinch, and no one can ever tell! However, leave it out if you wish.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Chop the nuts to small bits. Also chop the dates, cherries and apricots.

2- In a glass bowl add all the nuts and fruits.

3- Mix them well.

4- Pour in the cider as required to soak all the nuts and other ingredients.

5- Let the mixture soak for at least 30 minutes to a day or two. 

6- Once soaked, drain the mixture and collect the soaking fluid. Set it aside.

7- In a bowl add the milk and vinegar. Mix well and let stand for 5-10 minutes. In another bowl add flour, baking soda, spices and salt.

8- Mix everything well and set aside.

9- Preheat oven to 350 F/ 180 C. Add the milk vinegar mix and oil in a large bowl. Mix well.

10- Then add the orange extract and the soaking liquid to the bowl. Whip till combined.

11- Then add the sugar and mix it in. Also, line a 6 inch round pan or a bread loaf with cooking spray or parchment paper. Set aside.

12- Transfer the dry ingredients to the bowl.

13- Whip till just combined.

14- Finally fold in all the soaked ingredients.

15- Mix till they are incorporated. Do not over whip.

16- Transfer the mixture to the pan. Bake for 40-45 minutes till a skewer inserted in the middle comes out clean. 

17- Once baked, remove from the oven and set aside to cool for a while. Then open the springform pan and cool the cake on a cooling rack.

18- Serve topped with powdered sugar (optional) and maraschino cherries/ cranberries. I love it with a side of hot chocolate with whipping cream! 

Expert Tips and Notes

• Dice all the fruits and nuts in to same size pieces. That way they blend well and do not sink to the bottom of the cake.
• Cut everything right before soaking. That way the edges are soft and soak up the liquid better than the ones with dry edges.
• Use a glass bowl or jar to soak everything. The ingredients react with a metal bowl and so that should not be used.
• The soaking liquid for the recipe varies on what you like. Sparkling cider, grape juice, cranberry juice, apple juice, orange juice or even rum is great. Mix and match as per your liking.
• Soak for anywhere between 30 minutes to 1-2 days. If soaking for more than a couple of hours, refrigerate the soaked nuts and fruits. Juices tend to start fermenting quickly.
• Replace orange extract with equal amount of vanilla extract and some orange or lemon zest.
• I like to bake the cake in a springform pan. It is simpler to get the cake out rather than a plain cake mold.
• Do not over mix the batter. Simply stir till the dry ingredients are incorporated.
• The same batter can be used to make a tall 6 inch cake or a flatter 8 inch cake. Plus, the same mix can give us 16 muffins too.
• The cake is dense and high. So it does require a couple of hours to cool. Sprinkle sugar and slice it only after it has cooled completely. That way, the sugar does not melt into the cake and neither does the cake crumble.

Recipe FAQs

More Christmas Recipes