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Eggless Fruit Cake

Eggless Fruit Cake

Prep Time : 15 mins
Cook Time : 40 mins
Yield: 12
Main Ingredients: Dry fruits flour

Ingredients needed

  • All purpose flour - 1 1/2 cups (maida)
  • Yogurt - 1 cup (curd)
  • Dark brown sugar - 1 cup
  • Baking powder - 1 1/4 tsp
  • Baking soda - 3/4 tsp (1/2 tsp + 1/4 tsp divided)
  • Hot water - 2 tbsps
  • Vegetable oil - 1/3 cup
  • Vinegar - 1 tbsp
  • Clove powder - 1/4 tsp
  • Nutmeg powder - small pinch
  • Lemon zest - 1/2 tsp
  • To prepare rum soaked dry fruits and nuts:
  • Dry fruits and nuts - 1 1/2 to 2 cups (tutti frutti, dried currants, figs, dates, candied lemon & orange peel, golden raisins, preserved cherries, cashewnuts and almonds)
  • 1/2 tsp nutmeg pwd
  • 1/2 tsp cinnamon powder
  • 1/2 tsp clove pwd
  • 3/4 cup dark rum
  • 1/2 cup red wine


1. Preheat oven to 160 C. Grease and line the bottom and sides a loaf tin with parchment paper. Set aside.
2. Sieve the flour with shah jeera powder, cinnamon powder, ginger powder, clove powder and nutmeg powder and keep aside.
3. In a bowl, add room temperature yogurt and dark brown sugar and beat till the sugar is almost dissolved. Add baking powder, 1/2 tsp baking soda and vinegar and mix. Leave aside for 5 mts and you will find that bubbles/fizz appear on the top.
4. Add the vegetable oil, vanilla essence and lemon zest and mix well. Slowly fold in the flour without over mixing. Fold the flour into the batter till it is incorporated.
5. Sprinkle 2 tbsps flour over the rum soaked dry fruits and fold them into the batter lightly.
6. Just before pouring the batter into the loaf tin, dissolve 1/4 tsp baking soda in 2 tbsps hot water and pour this mixture over the cake batter and fold it in with a light hand. Do not overmix or over beat.
7. Immediately pour the batter into the prepared loaf tin and bake at 160 C for 40 to 45 mts or till done.
8. Remove from oven and cool on wire rack for 20 mts and remove from loaf tin. Bring the cake to room temperature and slice.


  • Instead of soaking the fruits in alchohol, you can soak them in grape juice or orange juice and refrigerate the bottle.
  • Best to soak dry fruits/nuts at least a year in advance OR 3 months OR at least one month OR a minimum of 3 days.
  • You can use lemon juice instead of vinegar..

Chocolate Fruit Cake

Chocolate Fruit Cake

Preparation: 30 mins
Cook time: 65 min
Yield: 30
Main Ingredients:Flour mixed fruits


  • Maida - 3 cups, (all purpose flour)
  • Cocoa powder - 3/4 cup
  • Baking powder - 1 tsp
  • Baking soda - 1 tsp
  • Salt - 1 tsp
  • Cinnamon powder - 3/4 tsp
  • Nutmeg powder - 1/2 tsp)
  • Clove powder - 1/2 tsp
  • Butter - 1 1/2 cups
  • Sugar - 1 1/2 cups
  • Brown sugar - 3/4 cup
  • Vanilla essence - 2 tsps
  • Eggs - 5
  • Buttermilk - 1 1/4 cups, (or thick yogurt)
  • Mixed dried fruits - 2 1/2 cups - toss in 1 1/2 tbsps flour (refer fruit cake recipe on how to make mixed dried fruits in rum or orange juice)
  • Mixed nuts - 1/2 cup (I used almonds)
  • Glazed cherries - 1/2 cup (chopped)
  • Chocolate chips - 1/2 cup


1. Pre-heat oven to 160 C. Grease four 7" cake pans and line with parchment paper.
2. Sieve flour, cocoa powder, baking powder, baking soda, salt, cinnamon powder, clove powder and nutmeg powder. Keep aside the dry ingredients.
3. In a large bowl, cream the softened butter for a minute. Add sugar and brown sugar and beat until the sugar is well blended. Add lightly beaten eggs, vanilla essence and mix well.
4. Add a third of the dry ingredients and mix to combine. Add a third of the yogurt/buttermilk and mix. Again add a third of the dry ingredients and mix, followed by the yogurt. Repeat this process and end with the dry ingredients. Do not over beat.
5. Fold in the chocolate chips, mixed fruits, glazed cherries and chopped nuts. Do not over mix.
6. Pour batter into prepared pans till half full.
7. Bake in a pre-heated oven at 160C for 55 mts and for 10 to 15 mts at 130C or until a toothpick inserted in its center comes out clean. Remove from oven and place on a wire rack to cool. Wrap in plastic foil and leave for 12 to 24 hours at room temperature.
8. Slice and serve.


  • If you do not have glazed cherries, you can omit them.
  • Use any nuts of your choice.
  • All ingredients should be at room temperature.
  • If you do not have brown sugar, replace it with granulated sugar.
  • The above recipe makes a lot of cake batter. You can halve the recipe and make 2 large cakes or 4 medium sized round cakes.
  • Oven temperatures differ from oven to oven. For larger cakes, bake for a slightly longer time and lesser time for smaller cakes. Do not over bake or the cake will become dry. Check from 50 mts onwards.

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