Rejoice Christmas with this Eggless Plum Cake Recipe
I think I went on board with my Christmas Cake baking a bit earlier this year! Maybe, just a few months early, but I am definitely not complaining. And, neither does my folks, ‘coz they get to taste all the cakes right when the leaves turn yellow and we are still rolling with the great Indian summer.
All of this became possible because I soaked and handful of nuts & fruits extra last year, and they are just too ready to get into the cakes this year.
Every year, for the past 4 years, I have been baking using my plum cake recipe with rum which has never failed to excite us. Each year I grab a bottle of good ‘ol Old Monk Rum and whatever leftover wines and other liquor I have in my stock, to soak the nuts and fruits for my Christmas plum cakes.
Are you looking for Christmas Cake recipe without alcohol? No worries, simply substitute the alcohol with Orange or Apple juice and you are sorted.
So, this year if you are thinking of baking a rich & dark Christmas Special Plum cake for yourself, then try my simple plum cake recipe. There is an elaborate description of how you can substitute alcohol with orange/apple juice, in case you wish to avoid the spirits (pun intended!).
Eggless Christmas Plum Cake Recipe
For quite some time I am a member for Baking group on Facebook. As much my cake recipes are loved there, on every occasion, I have been asked to share the eggless version of the cake as well. I understand that many of us cannot, for any number of reasons, consume eggs in our diet. So, here comes this eggless version of my Christmas Plum Cake with Rum.
Planning some more Holiday Baking?
You can try Christmas Special Gingerbread Cake Recipe in you are in mood for some more baking, this holiday season.
And, if you are not much in mood for cakes, then try this Christmas Mince Pies Recipe. This will surely make your holidays merrier!
This eggless Christmas Plum Cake recipe is the simple and eggless version of the popular Rum-soaked Fruit & Nut Plum Cake Recipe on my blog.
- 1 cup Pre-Soaked Dried Fruits & Nuts
- 1 tsp Grated Ginger
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Cloves Powder or 2-3 Cloves
- 1/2 inch Cinnamon Stick
- 2-3 tbsp Caramel Syrup
- 1 Orange
- 1 cup All Purpose Flour
- 2 tbsp Cornflour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/3 cup Granulated Sugar
- 1/3 cup Refined Sunflower Oil
- 1/4 cup Applesauce
- 3-4 tbsp Apple Juice For Cake
- 1/4 cup Apple Juice for maturing the cake You may also add some Rum/Brandy/Sherry to this for added flavour
Pound the Cloves and Cinnamon into fine powder.
Take out the zest of the Orange and juice it. Keep them separate for later use.
Now, take a heavy bottom pan and add the pre-soaked fruits & nuts with grated Ginger, Nutmeg Powder, Clove + Cinnamon Powder, Caramel Syrup and Orange zest. Give it a gentle boil and then allow it to steep for 2 hours.
Strain the fruits out of the syrup and store the syrup in a jar.
Combine the dry ingredients together, like All Purpose Flour, Cornflour, Baking Powder & Baking Soda.
Toss the soaked fruits & nuts in the dry ingredients and roll them nicely so that each of them get covered nicely.
Now, whisk the Applesauce along with sugar and oil till smooth.
Gently fold in the dry ingredients along with the fruits & nuts in the wet ingredients. To loosen the batter, use the Orange juice syrup. You might require somewhere around 4 tbsp of it.
Pour the batter in a greased and dusted cake loaf tin and bake it for 38-40 minutes at 180c.
Once the cake it baked completely, take it out and drizzle some of the syrup from the cake while the cake it still hot. You can keep feeding this syrup for next 5-7 days to make the cake extra moist and flavorful.
Simply replace Orange from the recipe. Just add Apple juice to loosen the batter and follow rest of the procedure as mentioned above.
Since I used a round springform cake tin for this recipe, it took me 38 minutes to bake it to perfection.
Also, once the cake is baked, brush some Apple juice on the warm cake to let it soak in.
Keep repeating this step at an interval of 2-3 hours for a moist cake. You may do this once a day for next 7 days and get a matured cake for consumption.
If you plan to keep the cake for maturing it over a week, then wrap it tight in a clingfilm wrap and store it in refrigerator. If the climate is cool at your end, then you may keep it in a cool and dark place in your kitchen.