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Aahh! The holidays are here! There is nothing like the tantalizing aroma of fruit cake filling the air. Try this simple, no fuss eggless fruit and nut cake recipe and share the warmth of the holidays with family and friends. Wishing all of you a very Merry Christmas and a Happy New Year!
Ingredients:
Water – 2 cups
Dried Cranberries – 1/3 cup
Dried Apricots – 1/3 cup, chopped
Raisins – 1/3 cup
Butter – 1 stick (1/2 cup)
Vanilla Extract – 1 tsp
Rum or Brandy – few teaspoons, optional
All-Purpose Flour (Maida) – 1 3/4 cup
Sugar – 1 cup
Baking Soda – 1 tsp
Salt – 1/2 tsp
Cinnamon Powder – 1/2 tsp
Nutmeg Powder – 1/2 tsp
Walnuts – 1/4 cup, chopped
Pecans – 1/4 cup, chopped
Almonds – 1/4 cup, chopped
Cashews – 1/4 cup, chopped
Candied Orange Peel – few (optional)
Method:
1. In a small sauce pan, add 2 cups Water, Cranberries, Raisins and Apricots. Cover the pan with a lid and cook on medium heat for 10 minutes.
2. Pour water with fruits into a large mixing bowl.
3. Add Butter and mix until melted. Allow mixture to cool for about 10 minutes.
4. Add Vanilla Extract and Rum or Brandy (optional) and mix.
Preheat oven to 350F
5. In a separate bowl, combine All-purpose Flour, Sugar, Salt, Baking Soda, Cinnamon Powder and Nutmeg Powder.
6. Slowly incorporate (fold in) the dry ingredients into the wet ingredients.
7. Fold in Nuts and Candied Orange Peel.
8. Pour mixture into a greased bundt pan.
9. Bake for 35 – 40 minutes until toothpick comes out clean from the center.
10. Allow cake to cool in the pan for 30 minutes and flip out onto a baking rack to further cool.
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Orkut
December 24th, 2011 at 6:50 am
LOOKS AWESOME. Will definitely try it soon. Great work ladies. Keep it up
[Reply]
December 24th, 2011 at 1:37 pm
hi,
your cake looks awesome. i want to try it but i dont have bundit pan. can i use loaf pan for this cake.
Nisha.
[Reply]
Rima Reply:
December 26th, 2011 at 4:29 am
Hi,
I made this cake yesterday and it came out great. I used a loaf pan. It took around 55 minutes for the cake to bake in a loaf pan.
[Reply]
December 24th, 2011 at 5:53 pm
I always wanted to make this cake and luckily I have all the ingredients in my pantry to day. Thanks for all the recipe all yr long and Merry Christmas, Happy Holidays and a Happy New year to you and yr families….
[Reply]
December 24th, 2011 at 6:54 pm
Hey Hetal and Anuja,
looks yummy and delicious and simple, right in time for the season. By the way, can u please us if we wish to add eggs how many and at what step should we add it? Merry Christmas and Happy Holidays !
[Reply]
December 24th, 2011 at 9:28 pm
Hi Girls, Thank you very much for the receipe. It looks awesome. I have the same question of Nisha. Can you please answer. Thanks in advance. Happy Christmas and Happy New Year..
[Reply]
December 24th, 2011 at 11:54 pm
hi can u tell me from where i can buy whole nutmegs? are they available in indian groceries?
[Reply]
hetal Reply:
January 3rd, 2012 at 4:28 pm
Hi Monali,
Yes, whole nutmeg is available in Indian grocery stores. It may be called “Jaiphal”. You could find it in American stores as well but it may be cheaper in Indian grocery stores.
[Reply]
December 25th, 2011 at 12:29 am
Hi anuja and hetal
i was looking for fruit cake recipe for long and. Now i have one to try
just one question is what should be the size of the pan for this measure of recipe
please let me know
[Reply]
December 25th, 2011 at 12:47 am
Perfect timing for the recipe!!
Thanks Anuja and Hetal!!
[Reply]
December 25th, 2011 at 6:34 pm
Hey,
I just made them today but as cupcakes! they turned out awesome…just used half the amount and I made 7 cupcakes..thanks a lot for the recipe…
[Reply]
Nusrat Reply:
December 26th, 2011 at 1:09 pm
Hi Ashwini,
how long did u bake these cupcakes? Your reply will help me…
Thanks.
[Reply]
Ashwini Vanmali Reply:
December 28th, 2011 at 4:49 am
Hey,
I just made the batter the same way and just used cupcake moulds/pan to bake them instead of a bundt pan.
[Reply]
December 26th, 2011 at 5:46 pm
hey i love the cake if you not eat egg it the best cake and merry christmas and happy new year ot you families
[Reply]
December 26th, 2011 at 10:36 pm
Shall we replace sugar with brown sugar?
[Reply]
Deepti Reply:
January 3rd, 2012 at 6:46 am
I did that and it worked absolutely great.
[Reply]
hetal Reply:
January 3rd, 2012 at 4:18 pm
Hi Lakshmi,
Yes, you could do that.
[Reply]
December 27th, 2011 at 9:28 am
Hi Girls
Could you please show angle food cake,pound cake & black forest cake, pleeeeeeeeeeeeeeeeeeeeease
[Reply]
December 29th, 2011 at 12:14 pm
Hello girls,
Wonderful reipe….. Gonna try it on new years eve…… just a question what if i want to add eggs?? When and can I??? Please reply thanks n keep up your great work
[Reply]
December 30th, 2011 at 3:17 am
I know you mentioned the dry fruits and nuts need to be a cup each. Is it okay to use just one cup dates and one cup walnuts to make a date and walnut cake? Thanks.
[Reply]
Anonymous Reply:
December 30th, 2011 at 6:56 am
That shud be fine,that makes 2 cups which is a good enough for a cake..
[Reply]
hetal Reply:
January 3rd, 2012 at 4:07 pm
Hi Sue,
Yes, you could do that. You may want to see our video for Eggless Dates and Walnut cake: http://showmethecurry.com/desserts/eggless-date-and-walnut-cake.html
[Reply]
December 30th, 2011 at 6:11 am
Do we use unsalted or salted butter for this recipe?
[Reply]
Anonymous Reply:
December 30th, 2011 at 2:43 pm
Ofcourse unsalted butter. You don’t want your cake to taste salty.
[Reply]
December 31st, 2011 at 1:03 am
Just made the cake
good recipe. I added zested orange and pumpkin spice and it came out nice
[Reply]
December 31st, 2011 at 11:04 am
Hi,
Thanks for the recipe..amazing one..just a quick question , can we use whole wheat flour instead of maida?
Thanks
[Reply]
S Reply:
January 1st, 2012 at 4:41 pm
I generally use half maida and half whole wheat flour in some recipes,it turns out good.I think it would work well in this recipe too….
[Reply]
hetal Reply:
January 3rd, 2012 at 4:03 pm
Hi Snehal,
Yes you can…however, as with anything whole wheat versus maida, the taste and texture may be a little different.
[Reply]
January 1st, 2012 at 7:11 pm
Thank you Hetal and Anuja for wonderful egg less cake recipe.
I made this for new years eve and it was big hit..every one loved it:)
Thanks again for posting simple but delicious cake recipe.
[Reply]
January 2nd, 2012 at 11:27 pm
Love you girls at 6:40
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January 3rd, 2012 at 3:03 am
Thanks for the recipe. I made it and came out very nice. I also added a little garam masala for that extra punch !
[Reply]
January 3rd, 2012 at 11:09 pm
Hello Hetal and Anuja,
Main purpose of today’s visit to your site is to wish you two wonderful and enterprising girls a Very Happy and Healthy New Year!! All the best and more success to you!
The eggless cake looks very good and will try it one of these days!
[Reply]
hetal Reply:
January 4th, 2012 at 3:53 pm
Hi Sujata,
Thank you! We wish you and your family a very happy new year as well!
[Reply]
January 4th, 2012 at 5:54 pm
Happy New Year Hetal & Anuja!! OMG, it looks amazing and I am not sure how I missed this posting:) Will definitely try it out SOON.
[Reply]
January 6th, 2012 at 3:56 pm
Can I use dried plums in this recipe?
Cake looks good…
Thx
Sophia
[Reply]
hetal Reply:
January 11th, 2012 at 8:25 pm
Hi Sophia,
Yes, dried plums should work fine.
[Reply]
January 9th, 2012 at 3:51 pm
looks yummy, beautiful and easy to make.
can we use fresh fruits like cherry , strawberry?
[Reply]
hetal Reply:
January 11th, 2012 at 8:08 pm
Hi Sonal,
We have not tried this recipe with fresh fruits but the moisture in fresh fruits may alter the recipe.
[Reply]
Sonal Reply:
January 16th, 2012 at 12:50 am
thanks for the reply
[Reply]
January 12th, 2012 at 11:14 pm
I baked this cake and it turned out perfect. I used a regular cake tin and used the dry fruits I had on hand. Thanks a heap! Bless you
.
[Reply]
January 13th, 2012 at 10:09 pm
Hi Hetal and Anuja,
What should be the oven temp?
Thanks,
Preethi
[Reply]
hetal Reply:
January 18th, 2012 at 3:27 pm
Hi Preethi,
Bake at 350 degrees Fahrenheit.
[Reply]
January 19th, 2012 at 2:08 am
Hi i am himadri
I love your recipe`s Anuja and Hetle
[Reply]
January 22nd, 2012 at 1:10 pm
Hi Hetal, another wonder lookin cake and another question. Can I use oil instead of butter and how much. Txz.
[Reply]
hetal Reply:
January 25th, 2012 at 5:00 pm
Hi Bobby,
Since we are melting the butter in this recipe, you should be able to use oil. I would try the same amount (1/2 cup).
[Reply]
January 23rd, 2012 at 11:35 am
Hi
The cake looks awesome, i want to make it but i don’t have oven and thats y i am restricted to limited recipes, can you please temme tht can we bake dis cake in cooker? If yes then we have to bake it for how many minutes ?? Please reply
[Reply]
hetal Reply:
January 25th, 2012 at 4:47 pm
Hi Priyanka,
Sorry, we have not tried baking cakes in a cooker. Maybe one of our other viewers can help.
[Reply]
Jyoti Reply:
January 31st, 2012 at 10:57 am
Hi Priyanka,
Baking cake in cooker would take approx. 60 to 75 minutes, and you can also check it in between with a knife.
[Reply]
January 24th, 2012 at 4:08 pm
Hi, I made the cake and it did not turn moist. Would you please what I have done wrong? Thanks. You are amazing.
[Reply]
hetal Reply:
January 25th, 2012 at 4:37 pm
Hi Shiva,
It could be several factors. The cooking time can vary depending on your oven. How long you cooked the fruits and how much water evaporated, etc.
[Reply]
January 29th, 2012 at 7:33 pm
Hi
I tried your recipe. It turned out bit too moist. i baked it for 35 mins. how can i make it little dry.
[Reply]
hetal Reply:
February 1st, 2012 at 9:05 pm
Hi Rina,
Since oven temperatures vary from oven to oven, it is best to insert a toothpick into the center of the cake. If it comes out clean, the cake is done. You may have had to bake it for a few minutes longer to dry it up.
[Reply]
February 7th, 2012 at 1:22 am
HI There…can u please let me know if I wish to add eggs how many and at what step should I add it? Thanks
[Reply]
hetal Reply:
February 13th, 2012 at 7:29 pm
Hi Suhaani,
One egg would be good for this recipe. Since it adds about 3 Tbsp of moisture, you can reduce the amount of water by 3 Tbsp. Beat it well and add it to the cooled water/nut mixture before adding the dry ingredients.
[Reply]
February 9th, 2012 at 6:19 pm
Hi Hetal & anuja,
if I want to replace the oil for the butter, would it work? & how much oil should i be using ? Thanks in advance.
SMTC u Rock……..
[Reply]
hetal Reply:
February 13th, 2012 at 8:05 pm
The same amount of oil as butter will work.
[Reply]
February 10th, 2012 at 4:15 am
I tried this cake today….it came out all good….i baked one part in aluminium foil pan and other part in cake pan…..it took me arnd 55-60 mins but cake didn’t turn brown on upper side, the lower side was perfect brown….it was nicely moist and soft and toothpick did came clean before i took it out of oven….just wondering why upper side didn’t turn brown like urs….i was scared to overbake:)
[Reply]
hetal Reply:
February 13th, 2012 at 8:11 pm
Hi Anu,
It could be the ingredients you are using. Sometime, it makes the cake brown. As long as the cake was baked all the way through (and not underdone), it should be fine.
[Reply]
February 11th, 2012 at 4:44 pm
Hi hetal and anuja,
I have tried this recipe and came out well.My hubby and son loved it.thank u
[Reply]
March 2nd, 2012 at 2:31 pm
Hi,
I tried out the recipe and its super delicious, super moist and i love that its less sweet( i like less sugar).. Just a quick question, does ur cake has the same taste as the major role in this cake is of water.. My husband like cakes on the sweeter side..
Its a very very easy recipe and my mom was delighted to know about this recipe..
Thanks
[Reply]
March 12th, 2012 at 9:03 pm
Hi,
Can I know where to buy Tuti fruti which are used in fruit bread in US?
Thanks..
[Reply]
Monika Reply:
May 7th, 2012 at 4:13 am
Is the tutti fruti different thats used in US vis a sis India . If not then ,you can find it in the indian stores .
[Reply]
April 16th, 2012 at 8:34 am
Hi,
I tried this recipe today and the cake did not rise or get fluffy…It tastes like flour batter…I ran the fork in the end and it came out clean and the cake was done, although, i didnt rise…Where did I go wrong…I worked as per your video…
[Reply]
hetal Reply:
April 16th, 2012 at 8:29 pm
Hi Nikita,
This cake is a little different than normal cakes in that it is denser. However, it should not taste like flour batter. With the information you provided, I’m sorry…I can’t figure out what happened
.
[Reply]
Nikita Reply:
April 17th, 2012 at 1:27 am
Hey Hetal,
I didnt get the fluffiness like the one in your snap. I still seems fluffy as a bread and cake in your snap. Mine seems like a clog of flour batter.
BTW, I used 2 cups of water and 1 cup dried fruit initially to heat… and I tried keeping it for 10 mins on stove bu ended up keeping for 13-14 mins. Would that make a difference? and then I let it cool down for 15-20 mins…
If this cannot be the issue, then I understand it wuld be difficult to resolve it.
Thanks Anyways…BTW, I love all your recipes..
[Reply]
hetal Reply:
April 18th, 2012 at 10:02 pm
Hi Nikita,
Depending on how high your heat was, the extra 3-4 minutes could have evaporated too much water, making your batter too thick to start with.
April 24th, 2012 at 8:08 pm
Could you please share the tutti frutti cake recipe. I typically buy this cake from Hot Breads joints. I am wondering if you can include it on your recipe list.
[Reply]
May 3rd, 2012 at 7:18 am
THANX A LOT!!!!!! The cake looks AWESOME! Can’t wait for the next 30 mins for it to cool. Maybe this is the longest 30 mins of our Life
[Reply]
May 7th, 2012 at 4:20 am
hi hetal,
I think the boiling of the dried fruits in water is a point that’s trickiest in this recipie. If we know , how much water should we be left with after boiling , it would be a great help. Incase someone evaporated more than required , they can add and save their outcome
Another question i had was : my kids are allergic to nuts , so wat do i substitute for 1 cup nuts !
[Reply]
Monika Reply:
May 15th, 2012 at 11:14 pm
Hi hetal/anuja,
Still waiting for your suggestions !
[Reply]
hetal Reply:
May 23rd, 2012 at 3:46 pm
Sorry Monika…
I was just trying to imagine this recipe without the nuts. My initial thought was that you could just replace the nuts with more fruit. However, since the fruit needs to be softened in the water, it may change the amount of water needed. Bottom line…I don’t have a good answer for you. Baking is more of a science and it is important to follow measurements. Unless you try it out, its hard to gauge what the outcome will be. Sorry.
[Reply]
May 27th, 2012 at 3:27 am
May I make this cake without nutmeg powder
[Reply]
hetal Reply:
June 2nd, 2012 at 1:44 pm
Hi Vijeta,
Yes, you can leave the nutmeg out. It is a very subtle flavor so if you don’t have it or don’t like it, it is okay to omit it.
[Reply]
July 28th, 2012 at 11:55 am
Hi Hetal & Anuja,
I made this cake yesterday for a group of friends and everyone just loved it. The cake turned out just amazing ! Thanks for a wonderful recipe.
Can you also do a recipe for eggless black forest or pineapple cake?
[Reply]
October 16th, 2012 at 6:22 pm
I had a pre-Navratri panic moment late last night: how was I going to manage for 9 days without cake??! Luckily I came across your recipe and got busy in the kitchen. Making cakes by volume rather than weight is new to me, and I made a few adaptations as follows:
- As your bundt tin was only half full, I doubled the quantities of mixture
. The problem with this was that my deep bundt tin took a lot of oven time, and the top (ie bottom of the cake) formed a crust whilst the inside was cooking
- cut down on the sugar significantly and part-substituted it with golden syrup
- used S/R flour instead of plain and baking powder, and added a 1/2 tsp of salt
- swapped the butter with oil (sunflower) as suggested, thereby making a vegan cake.
I took my humongous cake over to my parents this evening and I can’t believe how fast it’s disappearing! My Mum in particular is enjoying it, which is high praise indeed. I prefer my cakes light and fluffy, and personally think it could do with a lot more spice, but next time …
Thank you Ladies!
[Reply]
hetal Reply:
October 18th, 2012 at 3:49 pm
Hi Milady,
Yes, changing the proportions, especially in baking, sometimes produces drastically different results
Glad Mum enjoyed it anyways 
.
[Reply]
October 17th, 2012 at 3:22 am
Hey,
My daughter wanted a fruit and nut cake for a long time. I followed your recipe exactly as written (of course no alcohol) and it turned out extremely good and tasty. Thanks for such a wonderful eggless recipe.
[Reply]
November 8th, 2012 at 7:53 am
can I use sun ripened mixed fruits for this recipe? and instead of sugar , can I use condensed milk?
[Reply]
November 23rd, 2012 at 4:33 pm
I tried but cake not rising enough.Any tips?
[Reply]
hetal Reply:
November 28th, 2012 at 6:55 pm
Hi Darshita,
This cake does not rise as regular cakes that use eggs. It is more dense.
[Reply]
December 26th, 2012 at 3:53 am
Hi,
Thanks a lot for this recipe, this is one of my fav cake.
The cake turned out good. Tasty..fluffy but when I cut into pieces they became powdery, didnt remain in a good shape. May I know the reason?
[Reply]
January 4th, 2013 at 12:06 am
my son watched this video with me and he insisted me to make this cake. I put egg replacer for two eggs. this cake turned out very good. Best fruit cake ever and also my son who is just seven yrs said mom u r the best mom fist time he said.
[Reply]
hetal Reply:
January 8th, 2013 at 4:39 pm
Hi gkaur,
Awww…so sweet. Glad you both enjoyed the cake.
[Reply]
February 14th, 2013 at 3:02 pm
Hi Anuja and Hetal,
I love this recipe. I tried this one twice but its not floppy as urs and it taste bitter. i dont know why. i have used the same ingredients as u used.can u just reply me why it tasted so??
[Reply]
hetal Reply:
February 15th, 2013 at 5:14 pm
Hi Madhu,
I’m sorry, but unless I have a little more information, I cannot tell why the recipe did not work for you. Did you make sure that all of the ingredients you used were fresh?
[Reply]
February 22nd, 2013 at 9:30 am
Hi Anuja Hi Hetal
can i substitute vanilla essence instead of vanilla extract
and one more question that the sugar which you have used in making cake is caster sugar or powdered sugar
[Reply]
hetal Reply:
February 25th, 2013 at 5:51 pm
Hi Shweta,
Vanilla extract is made from real vanilla beans whereas vanilla essence is chemically produced. The result is less intense flavor for the essence. You can use it though, but use 1 1/2 tsp instead of 1 tsp of the extract. The sugar we used is the regular table sugar.
[Reply]
March 7th, 2013 at 10:47 am
Yummy:)
I added 2 cups of semi-skimmed milk instead of water and it came out softer and tastier! Thanks for such a rich cake recipe!
[Reply]