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Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. Makes 1 9 inch cake pan
We are alive We are alive! Its 22nd already and we are all still here. So lets celebrate Christmas and the new year:)
I have been trying to finish up this post since the past 2 days and finally here it is. I made a boozy fruit cake last year as well and never got around to posting it. Thanks to hubbs’s stayacation last december:)
Fruit Cake, Rum Cake, Plum Cake or other named of this Cake was also always gifted by friends around this time while growing up(in India). It was always home made and delicious unlike the supermarket versions here.
The lighter one below is from last year and has a good amount of rum and lesser fruits and nuts in it. The one from this year doesnt have any alcohol. I dont like booze(gasp) and wanted to eat my cake. So this year’s Cake is Boozeless (first picture).
You can use any fruit juice instead of liquor. I usually like either freshly squeezed orange juice or Cranberry juice. For this years cake, I used Orange juice mixed with a little molasses. I used dark molasses to deepen the color.
For a glutenfree version, see this.
More Holiday Sweet(Dessert, snack, Breakfast) Collection here. French Toasts, Tiramisu Pancakes, Cakes, Ginger bread truffles, Cookies, Stollen Bread and more.
Wish you all Happy Holidays and A Wonderful New Year!
Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe
Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. Makes 1 9 inch cake pan
Ingredients
Dry:
- 1.75 cups cups of Spelt flour , Or use 1.25 cups whole wheat flour and 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 2 Tablespoons flaxseed meal
- 3/4 cup cane sugar, or demerara sugar or vegan brown sugar
Spices:
- 1/2 teaspoon of ginger powder
- 1/4 teaspoon each of cinnamon, clove, nutmeg powders
- 1/4 teaspoon sea salt
Wet:
- 1/3 cup Coconut oil or oil of choice, I usually use 1/3 cup. 1/2 cup will make the cake more moist. Use 1/2 cup mashed banana or pumpkin puree for an Oil free version
- 1/2 cup Coconut milk
- 2 Tablespoons dark Molasses
- 1 Tablespoon Apple cider vinegar
- 1/2 teaspoon rum extract, if not using liquor. optional
Fruits and Nuts:
- 1.5 cups of chopped dried fruit, nuts, candied fruits(I used about 1/4 cup each of golden and dark raisins, dates, cranberries, walnuts, pecans, cashews, and a Tablespoon candied orange peel).
- 1 cup of juice, or half juice and half rum to soak (I use orange juice mixed in with a teaspoon of molasses to soak for non boozy version. Half orange juice half rum to soak for boozy)
Instructions
- Soak chopped fruits and nuts in juice or a combination of juice and liquor overnight or atleast 2 hours.
- In a bowl, Mix all the dry ingredients and spices for the cake.
- In another bowl, mix in all the wet and the soaked fruits and nuts. Depending on how long the fruits have been kept, there may or may not be extra liquid left.
- Add the wet to the dry and mix till just about combined.
- Bake in preheated 365 degrees F / 180ºc for 40 minutes then lower the heat to 350 degrees F and bake for another 10-20 minutes till a toothpick test from the center comes out almost clean.
- Cool completely before slicing. For extra moisture, poke a few holes in the cake and brush orange juice or sugar water(1 tbsp sugar mixed in 2 tablespoons water) on the cake. Tastes best the next day.
Notes
nutritional values based on 1 of 12 slices
For Glutenfree version see here.,
Nutrition
Calories: 260kcal, Carbohydrates: 46g, Protein: 2g, Fat: 7g, Saturated Fat: 4.8g, Sodium: 78mg, Potassium: 159mg, Fiber: 3g, Sugar: 29g, Vitamin A: 10IU, Vitamin C: 6mg, Calcium: 45mg, Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Hi, looking forward to making this for Christmas but have a few questions.
1. Is the cake better with the spelt flour, or with the whole wheat + AP flour combo? I have all of the types of flour so just wondering what is the best option.
2. For the coconut milk, is it the liquidy kind you can get in a carton on the shelf, or is it referring to canned full-fat coconut milk?
Thanks!
The type of flour depends on your preference. Spelt flour has a nutty taste but is lighter than whole wheat flour. Either of the milks would work.