Eggless Fruit & Nut Cake

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.

102 thoughts on “Eggless Fruit & Nut Cake

  1. 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??

    1. 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?

  2. 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.

  3. 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?

  4. 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.

  5. 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 πŸ™‚ . 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 … πŸ˜‰

    Thank you Ladies!

    1. Hi Milady,

      Yes, changing the proportions, especially in baking, sometimes produces drastically different results πŸ™‚ Glad Mum enjoyed it anyways :).

  6. 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?

    1. 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.

  7. 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 πŸ™‚

    Another question i had was : my kids are allergic to nuts , so wat do i substitute for 1 cup nuts !

      1. 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.

  8. 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 πŸ™‚

  9. 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.

  10. 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…

    1. 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 :(.

      1. 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.. πŸ™‚

        1. 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.

    1. Is the tutti fruti different thats used in US vis a sis India . If not then ,you can find it in the indian stores .

  11. 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

  12. 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:)

    1. 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.

  13. 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……..

    1. 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.

    1. 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.

    1. 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.

  14. 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

    1. 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).

  15. 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 :).

  16. 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.

  17. 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! πŸ™‚

  18. 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.

    1. 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….

    2. Hi Snehal,

      Yes you can…however, as with anything whole wheat versus maida, the taste and texture may be a little different.

  19. 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.

  20. 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

  21. 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

    1. 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.

  22. 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..

  23. 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 !

  24. 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….

    1. 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.

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