Eggless Alcohol-Free Plum Cake (Christmas Fruit Cake)

Ingredients

• 50 g Black Raisins (seedless, dried)
• 50 g Brown Raisins (dried)
• 50 g Green Raisins (dried)
• 25 g Dried Blueberries (unsweetened if possible)
• 50 g Tooti Fruity (mixed candied fruit) (small candied fruit pieces)
• 300 ml Orange Juice (tetra‑pack) (use packaged juice, not fresh, divided: 200 ml for soaking, 100 ml for batter adjustments)
• 0.25 cup Sugar (granulated)
• 0.25 cup Jaggery (grated or chopped)
• 200 ml Water (for black‑jack syrup)
• 100 g Unsalted Butter (cut into cubes, room temperature)
• 1 tbsp Brown Sugar (packed)
• 50 g Black Jack (homemade molasses substitute) (prepared as per steps 3‑4)
• 140 g All‑Purpose Flour (sifted)
• 0.25 tsp Salt
• 0.5 tsp Cinnamon Powder
• 0.25 tsp Clove Powder
• 0.25 tsp Nutmeg Powder
• 0.5 tsp Ginger Powder
• 0.5 tsp Baking Powder
• 0.125 tsp Baking Soda
• 140 g Condensed Milk (sweetened, used as egg substitute)
• 1 tsp Vanilla Essence (5 ml)
• 300 g Soaked Dried Fruits (after 24 h soak, drained but retain juice)
• 40 g Chopped Almonds (roughly chopped)
• 1 tsp Lemon Zest (zest of half a lemon, avoid white pith)
• 1 tsp Orange Zest (zest of about 1/4 orange)
• 20 g Dried Cranberries (for topping) (optional, for colour)
• 20 g Tutti‑Frutti (for topping) (optional)
• 20 g Walnut Pieces (for topping) (roughly chopped)
• 20 g Almond Flakes (for topping) (optional)

Instructions

1. Soak Dried Fruits

   Place black raisins, brown raisins, green raisins, dried blueberries, and tooti fruity in a bowl. Pour 200 ml tetra‑packed orange juice over them until fully covered. Cover with cling wrap and refrigerate for at least 24 hours.

   Time: PT24H

2. Instant Soak (Optional)

   If you need the fruits sooner, place the sealed bowl in the microwave and heat in 30‑second bursts for a total of 3‑4 minutes, or simmer on low flame for 7‑8 minutes until plump.

   Time: PT4M

3. Make Black Jack (Molasses Substitute)

   In a saucepan, add ¼ cup granulated sugar and heat over medium flame without stirring until it caramelises and turns deep brown. Add ¼ cup grated jaggery, stir, and continue cooking on medium flame for at least 10 minutes until the mixture turns almost black. Turn off the heat and let it cool slightly.

   Time: PT25M

4. Finish Black Jack Syrup

   When the caramel has cooled a bit, carefully add 200 ml water (it may sputter). Return to medium flame, stir continuously and cook for 15‑20 minutes until the mixture reaches a thick syrup consistency. Remove from heat, transfer to a bowl, and let cool completely.

   Time: PT20M

5. Sift Dry Ingredients

   In a large bowl place a fine sieve. Add 140 g all‑purpose flour, ¼ tsp salt, ½ tsp cinnamon, ¼ tsp clove, ¼ tsp nutmeg, ½ tsp ginger powder, ½ tsp baking powder, and ⅛ tsp baking soda. Sift well to remove lumps.

   Time: PT5M

6. Prepare Wet Mixture

   In a saucepan, combine 75 ml orange juice, 100 g butter, and 1 tbsp brown sugar. Heat over medium flame, stirring until butter melts. Add 50 g of the cooled Black Jack, stir for 2‑3 minutes until fully incorporated. Turn off heat and let the mixture cool.

   Time: PT5M

7. Cool Wet Mixture

   Allow the wet mixture to come to room temperature (about 5 minutes). If any sticky bits cling to the measuring bowl, scrape them with a spatula and stir back into the mixture.

   Time: PT5M

8. Drain Soaked Fruits

   After the 24‑hour soak, pour the fruits through a sieve, reserving the orange‑juice liquid. Set the drained fruits aside.

   Time: PT5M

9. Combine Wet Ingredients

   To the cooled wet mixture add 140 g condensed milk and 1 tsp vanilla essence. Stir in the drained soaked fruits. Mix until evenly distributed.

   Time: PT5M

10. Mix Wet and Dry Batters

    Add the entire wet mixture to the sifted dry ingredients in one go. Fold gently until just combined. Add 40 g chopped almonds, lemon zest, and orange zest. Mix briefly; avoid over‑mixing.

    Time: PT5M

11. Adjust Batter Moisture

    Gradually add the reserved orange‑juice liquid, 2 tbsp at a time, mixing after each addition, until the batter reaches a dropping consistency. Typically 4‑8 tbsp (about 6 tbsp in this recipe) are needed.

    Time: PT5M

12. Prepare Loaf Tin

    Line an 8‑inch × 4‑inch loaf tin with parchment paper or grease well with butter.

    Time: PT2M

13. Transfer Batter to Tin

    Pour the batter into the prepared tin, spreading evenly. Tap the tin on the countertop 2‑3 times to release air bubbles.

    Time: PT2M

14. Decorate Top

    Scatter dried cranberries, tutti‑frutti, walnut pieces, and almond flakes over the surface as desired.

    Time: PT5M

15. Preheat Oven

    Preheat the oven to 150 °C (300 °F).

    Time: PT10M

    Temperature: 150°C

16. Bake Plum Cake

    Place the tin in the middle rack and bake for 1 hour 15 minutes to 1 hour 20 minutes. After 1 hour, insert a toothpick into the centre; if it comes out clean, the cake is done. If not, bake another 10‑15 minutes and test again.

    Time: PT1H20M

    Temperature: 150°C

17. Cool Before Demoulding

    Remove the cake from the oven and let it sit in the tin for 30 minutes. This prevents cracking and makes demoulding easier.

    Time: PT30M

18. Slice and Serve

    Run a thin knife around the edges, lift the cake out, slice, and serve. Warm individual slices in the microwave for 15 seconds if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Black Raisins: Golden raisins, sultanas
• Instead of Brown Raisins: regular raisins
• Instead of Green Raisins: green grapes (fresh, chopped)
• Instead of Dried Blueberries: dried cranberries
• Instead of Tooti Fruity (mixed candied fruit): candied peel, mixed candied peel
• Instead of Orange Juice (tetra‑pack): apple juice, pineapple juice
• Instead of Sugar: coconut sugar
• Instead of Jaggery: brown sugar
• Instead of Unsalted Butter: margarine, vegan butter
• Instead of Brown Sugar: white sugar
• Instead of Black Jack (homemade molasses substitute): store‑bought blackstrap molasses, 2 tbsp cocoa powder (color only)
• Instead of All‑Purpose Flour: cake flour (use 1 cup)
• Instead of Condensed Milk: plain yogurt (same weight)
• Instead of Vanilla Essence: almond extract
• Instead of Soaked Dried Fruits: mixed candied peel
• Instead of Chopped Almonds: chopped walnuts
• Instead of Lemon Zest: lime zest
• Instead of Dried Cranberries (for topping): chopped dried apricots
• Instead of Walnut Pieces (for topping): pecans

Equipment Needed

• Large mixing bowl
• Sieve (fine)
• Measuring cups and spoons
• Saucepan / deep pan
• Spatula / wooden spoon
• Microwave (optional for instant soak) (optional)
• 8‑inch × 4‑inch loaf tin
• Butter paper (parchment) or greased tin
• Oven
• Toothpick or cake tester
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Soak dried fruits for a minimum of 24 hours in orange juice.
• Cool the caramelised sugar‑jaggery mixture before adding water to avoid splattering.
• Adjust batter moisture with the reserved orange juice to achieve a dropping consistency.
• Check cake doneness with a toothpick; over‑baking dries the cake.

Chef Tips from the Video

• Use tetra‑packed orange juice; fresh juice can cause the batter to become too watery.
• For extra aroma, add a pinch of ground cardamom to the dry spices.
• Toast the chopped almonds lightly before adding for a nuttier flavor.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.

Freezer: Freeze slices wrapped individually in foil, then place in a freezer bag for up to 2 months.

Room temperature: Not recommended beyond a few hours; cake contains dairy.

Make-Ahead Tips

• Prepare the black‑jack syrup a day ahead and store in the fridge.
• Soak the dried fruits up to a week in advance; keep them refrigerated.
• The cake can be baked a day early, cooled, wrapped, and stored in the fridge.