Eggless Rum Fruit Cake | Eggless Christmas Fruit Cake with Rum

Learn how to make the best Eggless Rum Fruit Cake recipe with detailed step by step pictures. Eggless Christmas Fruit Cake Recipe with Rum – easy rum and raisin cake recipe without eggs!

Eggless Rum Fruit Cake is a Christmas special recipe, that I have been making over the last few years. I have already shared Eggless Fruit Cake, Eggless Plum Cake, and Christmas Pudding recipes previously. Earlier, my Christmas special cake recipes usually required no prior soaking and I had been making them without using any alcohol. But we have been making our own tradition of rum soaked fruits and nuts a month before Christmas, for the past three years. So, I make a big batch eggless rum & raisin cake or egg-free rum fruit cake to share with family & friends. This is a very easy, fail-proof recipe that requires no effort at all.

Jump to:

• Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tip
• Substitutions & Variations
• Storage & Serving Suggestions
• More Christmas Recipes
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• 💬 Comments

Ingredients

The major part of the cake is all about soaked/stewed dry fruits and nuts. In fruit & nut cake, I add almost all dry fruits & nuts but with the eggless rum fruit cake, I keep the dry fruits to the minimum when soaking them in rum. If you prefer a no-alcohol version, you could use orange juice too.

Rum-Soaked Dry Fruits – I use equal amounts of Black Raisins, Cranberries and Cherries. I also use cashews, almonds, and walnuts in equal quantities. Everything is mixed and soaked in rum for at least a week before the cake should be baked.

Spices & Other Flavoring Ingredients – Orange Zest or Candied Orange Peel adds a touch of authenticity to the cake. I add spice powders like Clove Powder, Cinnamon Powder & Nutmeg Powder. I also add the best vanilla extract to flavor the cake.

Egg Replacement – I used Yogurt as the egg replacement in this recipe and it makes the cake very moist & soft.

We will also use the other basic ingredients like Flour, Sugar, Baking Powder, Baking Soda & Oil. Yes, this cake is not made with butter but with oil. Another reason why the cake is so moist & soft.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

Preheat the oven at 160°C for 15 mins and grease & line a 9” round baking pan.

In a mixing bowl, add all the dry ingredients – 1.5 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon orange zest (optional), ½ teaspoon cinnamon powder, ¼ teaspoon nutmeg powder and ¼ teaspoon clove powder.

Mix it well and set aside. Alternatively, you can also sieve the dry ingredients for even mixing.

In another mixing bowl add ⅓ cup oil, ½ cup fresh yogurt/curd, 1 teaspoon vanilla extract and ½ cup sugar.

Whisk it until the sugar is dissolved and the mixture looks well combined.

Now add the dry ingredients to the wet mixture.

Fold it gently without any lumps.

Next add 2 cups of the rum-soaked fruits. Reserve 1-2 teaspoon for topping the cake.

Gently fold it in. The cake batter should look glossy & smooth.

Pour the cake batter into a greased and lined baking dish. Fill it only upto ¾th (or half) only.

Top off with the reserved soaked fruits & nuts (optional)

Bake at 160°C for 60-65mins until the tester comes out cleans.

Let the cake cool down completely before cutting it. It is optional to dust icing sugar on top.

Store in an airtight container at room temperature for about 5 days or for up to 10 days in the fridge.

Recipe Notes

• The cake takes a long time to bake at low temperature of 160°C. Keep a close eye on the cake after the 55-minute mark and check for done-ness. Depending on the oven temperatures & makes, the baking times could vary.
• If you do not have soaked fruits, you can make a fresh batch by stewing the fruits in a mixture of orange/apple juice & hot water.

Top Tip

This Eggless Christmas Rum Fruit Cake is very simple and beginner-friendly recipe with not many technicalities at all. Here are some important points to keep in mind while making this cake.

Make sure all your baking ingredients are at room temperature. Even the soaked dry fruits mixture should be at room temperature when it is being added to the cake batter.

Use the freshest yogurt for best results.

The cake batter shouldn’t be over mixed. This is one recipe where your hand whisk and spatula are more than enough. You don’t need a standup mixer or hand mixer. If the batter is over-mixed, the cake becomes dense.

To get the best textured plum cake, it must be baked for long time at low temperature. It takes about 60mins at 160°C to get the cake baked to a golden beauty.

Wait for the cake to be completely cooled down and in fact it best to let it rest for a night or a day before cutting it to get clean slices.

Substitutions & Variations

This eggless rum and raisin cake recipe is can also be made without yogurt. Just replace it with orange juice or even plain water. The baking time would differ slightly, so keep a close eye on the oven when baking the cake. If you can’t find yogurt, you can use equal amount of milk and 1 teaspoon of apple cider vinegar to make instant buttermilk.

If you do not prefer to use rum soaked dry fruits and nuts, you can always use a mixture of orange juice and hot water. It stews the fruit mixture and while the result is not a traditional or authentic rum cake, it will be delicious too!

The choice of dry fruits and nuts used for soaking in rum are totally based on your taste preferences and availability. Any dry fruits like apricots, tutti frutti, dates, figs, raisins, prunes, cranberries and cherries can be used.

Storage & Serving Suggestions

Eggless Christmas Fruit Cake with Rum can be left at room temperature for upto 5 days but for longer shelf life, it must be stored in an airtight container in fridge. Just sprinkle some icing sugar on top and serve as dessert or snack. It tastes best both warm and cold.

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