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Light Fruit Cake

Fruity, moist, light, buttery, eggless and alcohol-free fruitcake recipe| Learn how to make Light Fruit Cake(egg-free and alcohol-free). 
Prep Time15 mins
Cook Time50 mins
Minimum Fruit Soaking Time30 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American, European
Keyword: Christmas Fruitcake, Eggless Christmas Cake
Author: Swati

Ingredients

  • 1 Cup Whole Wheat Flour
  • 1/2 Cup All-Purpose flour
  • 1/2 Cup Semolina
  • 1/2 Cup Milk Powder
  • 1 Cup Castor Sugar
  • 1/2 Cup Yogurt/Curd
  • 3/4 Cup Butter
  • 1/4 Cup Olive Oil or use any other flavorless oil
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Cup Mixed Dried Fruits,Nuts Almonds, Cashew nuts,Cranberries, Raisins, Blueberries,Cherries etc
  • 1 tsp Orange Zest freshly grated
  • 1 Cup Orange Juice/Fresh or Store bought or use Pineapple Juice/Rum/Vodka
  • 1 Tbsp Chia Seeds optional
  • 1 Tbsp Mixed Fruit Essence or use any fruity essence (orange/strawberry/raspberry)
  • 1/4 tsp Salt if using unsalted butter

Instructions

  • Pre-heat The oven to 375°F or 190°C.
  • Grate the orange peel lightly without grating the white part just under it. The white part is bitter in taste.
  • Rub this freshly grated orange zest in sugar. This step incorporates the orange oil from the zest in sugar and makes the bake more flavorful.
  • Soak the mixed dried fruits, chia seeds and nuts in orange juice. Finely chop cashews and almonds or any other nuts.
  • Sift together Wheat Flour, All-purpose flour, Semolina and Milk Powder, Baking Powder and Baking Soda in a bowl. Add salt if using unsalted butter.
  • Beat butter, oil, sugar and essence together till light and creamy. Add yogurt and mix nicely. The mixture will be light and fluffy.
  • Add the flour mix and fold in the butter mix. Add the soaked fruits, then add juice as per the required consistency of the batter. 
  • Batter should be of dropable consistency. If the batter is thick, add milk little by little.
  • Transfer batter to a parchment paper-lined or greased and dusted cake pan. 
  • Bake in the oven for 40-50 mins, at 375 F or 190 C.
  • After 35 mins, check for the doneness of the cake by inserting a toothpick or a skewer in the center of the cake, if it comes out with crumbs, take out of the oven, else, cover the pan with an aluminum foil and bake for another 10-15 minutes. The final baked cake should leave the sides of the pan.
  • Once baked take out of the oven and coo on a wire rack. Let the cake cool completely and then cut it. Store in an air-tight container.

Notes

  • The cake tastes best the next day when the flavors of fruit and juice are fully absorbed in the cake.
  • Drizzle some melted white chocolate orange glaze made with icing/confectioner's sugar and orange juice to add some glamour to the cake or simply dust with icing sugar and enjoy the treat!!