Christmas Fruit Cake (NonAlcoholic)

 Christmas Fruit Cake (Non Alcoholic)

Christmas Fruit Cake (Non Alcoholic)
Christmas Fruit Cake (Non Alcoholic)
A Christmas cake is a heavy cake containing much-dried fruits, nuts, and spices. Usually, it is a Fruit cake or having Covering of icing made to be eaten at Christmas, enjoy this cake on Christmas eve that is about to come also can be made on the occasion of the new year celebration. This cake is a nonalcoholic version of traditional Christmas cake. Also try Fruitcake Christmas Cookies

Prep Time: 30min
Cook Time: 1hr 35min

  • Dry Fruits: ½ cup Raisins/sultanas, apricots, dates, Figs, tutti-fruit, cherries.
  • Nuts: ½ cup Cashews, Almonds, and Walnuts
  • Soaking Liquid: Grape juice/apple juice/ orange juice any or simple water.
  • Spices:  ½ tsp cinnamon, ¼ tsp cloves ground all.

Christmas Fruit Cake (Non Alcoholic)
Slice of Fruit Cake

For Caramel Syrup:

  • ¼ cup of sugar
  • 1tsp + 4 tbsp water

For Cake:

  • 1 ½ cup flour
  • 1tbs baking powder
  • ½ tsp salt
  • 2 sticks unsalted butter at room temperature
  • 1 ¾ cup brown sugar
  • 4 eggs
  • 1 orange zest


1. Chop dry fruits into bite-size pieces and soak into any juice you prefer in a glass container to ensure fruits are completely immersed in liquid for a day. Soaking enhance the flavor

2. Caramel Syrup: Add sugar and 1 tbsp water into a pan on medium flame. As sugar turning into golden brown color lower the flame and keep stirring till turns darker and thicker. Now add 4 tbsp more water switch off the flame and keeps syrup cools down.

3. Preparation of cake: Prepare the dry ingredients by sifting flour, baking powder, spice and salt in a bowl keep aside. Drain all the soaked dry fruits in a separate bowl and add 3-4 tbsp of the above prepared dry mixture, mix to flour coat the fruits, this prevents them from sinking to the bottom while baking.

4. Preheat oven to 300degree F. Line parchment paper on the bottom of a 9-inch non-stick pan and also along the sides extending 2 inches above the rim of the pan. Butter the paper throughout and set aside.

5. In a large bowl, using hand mixer beat butter until smooth and creamy, add brown sugar beat until light and mixed well, add eggs at a time and grated orange zest mix well.

6.  Add cooled caramel syrup to the cake batter also add the dry ingredients alternating with juice and mix well, now fold in the flour-coated dry fruits and nuts, reserve some nut to garnish later.

7. Pour the batter carefully into the prepared pan and garnish on top with nuts, bake for 1 hour and 35 minutes, until a skewer inserted in the centre comes out clean. If the cake looks sticky bake 5 min more, once done remove pan from oven and allow it to cool. Gently run a knife around the edges of the pan and then unlock it. Keeping lines parchment paper intact and let it cool completely.

8. Once cooled remove the paper, now the cake is ready to be served. To store wrap the cake in an aluminium foil in an airtight container at room temperature for a week.