Looking for an easy Christmas fruitcake without alcohol! Your search ends right here! Yes my friends, here’s the perfect recipe for a simple cake that is non-alcoholic and perfect for those who wish to eat one for whatever reasons! I came across this recipe in my favourite cookbook called ‘The Perfect Christmas’. The book is filled with Christmas treat recipes – not all of which are a hit, lol! However, there are some gems which I’ve tried/adapted and shared on my blog long ago such as the Date & Lemon Spirals, Coconut, Oats & Dry Fruit Cookies and Gingernuts This cake recipe was calling out to me. Although the recipe by itself called for alcohol, I adapted it to my liking. This is especially because I get a lot of requests to share a non-alcoholic cake recipe and this was the perfect time I could try something new. I was really happy with the result and my family loved it so much too. It tasted a lot like my aunt’s homemade Christmas cake – in terms of its colour & aroma.
What is important to note is that you need to use orange juice instead of rum or brandy which is the alcohol of choice when it comes to soaking fruit. If you wish to make an alcoholic version of this cake, feel free to use rum/brandy/bourbon or whiskey instead of the orange juice. However, if you are using orange juice, please ensure that you extract fresh juice from sweet oranges. The raisins do contribute to the tart taste and it is fine until you add sour orange juice. You can use store bought fresh juice too I guess (I haven’t, but it should be ok)
Since the cake contains no alcohol, it doesn’t have a long shelf life. You will need to finish it within 3-4 days max if stored at room temperature. If you want to store it for longer, I recommend you allow the cake to cool completely and then wrap it well with cling film and freeze it. If you wish to gift it, it is best made fresh. However, if you are making an alcoholic version you can make it days in advance and feed the cake with the aforementioned alcohols (like a tablespoon at a time) once a week and store it in an airtight container till you are ready to cut it.
I really hope you like this cake. Do let me know how it turns out if you do give it a try.
New here? Subscribe to my free newsletters with my latest recipes!
Tried my recipe? Do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Do share a picture on Instagram and tag me @ruchikrandhap and I will feature your post in my stories!
Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos!
And while you’re here, do follow me on Instagram, Pinterest, Facebook and Twitter. If you’d like to say hello or have detailed queries do send an email at [email protected]. I’d love to hear from you!
Recipes you can try
How to Soak Fruits for Christmas Cake
Easy Christmas Fruit Cake Without Alcohol
Ingredients
To soak the dry fruits:
- 125 grams seedless black raisins
- 125 grams golden raisins
- 125 grams seedless dates
- 125 grams candied/glace cherries (rinsed) * see notes
- 1/2 teaspoon mixed spice
- 3/4 cup (175ml) fresh orange juice
For the batter:
- 225 grams unsalted butter, at room temperature
- 200 grams caster sugar, you may use soft brown/muscovado too
- 4 eggs, at room temperature
- zest of 1 orange
- zest of 1 lemon
- 2 tablespoons treacle/black caramel syrup
- 225 grams all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon mixed spice
- 25 grams almonds, chopped
- 25 grams walnuts, chopped
Instructions
- Clean the raisins and chop up all the dry fruits into small bits. Transfer them into a bowl and add the orange juice and mixed spice. Give everything a good mix. Either cover the bowl with cling film or transfer the fruits into a glass or ceramic jar and fasten the lid. Keep aside for 6-8 hours or overnight.
- When you are ready to bake, start by greasing an 8" round baking tin with butter and line it with baking parchment. Keep aside.
- Preheat oven to 120 C for 15 minutes.
- Add about 1 teaspoon of flour into the chopped nuts to keep them from sinking to the bottom of the cake.
- In a bowl, add the butter and sugar and beat until pale and fluffy. Now add one egg at a time beating well after each addition.
- Add the orange and lemon zest, stir in the treacle/black caramel and mix well.
- Sift in the flour, baking powder, salt & mixed spice.
- Add the soaked fruits and its liquid. Stir in the nuts rolled in flour. Fold everything together
- Spoon the batter into the prepared tin and bake in the preheated oven for 2-1/2 to 3 hours or till the skewer inserted comes out clean. *See notes
- Once done, remove and place the tin on a cooling rack for 20 minutes before unmolding the cake. Leave it uncovered till completely cooled.
- You can now decorate it as desired with marzipan or just keep it plain. Cut, serve & enjoy.
Notes
- If you do not have glace cherries you can use dried cherries. If either is not available you can use tutti frutti or candied citrus peel.
- Depending on your oven - the size and type (regular electric/gas/OTG/fan forced/Microwave with Convection) the baking time may vary slightly, so keep an eye out after 1-1/2 hours of baking time. If you feel that the top is browning too fast, cover the tin with a piece of baking parchment or foil provided it does not touch the top heating elements of the oven.
- If you like your cake to have a deeper colour you may either use dark muscovado sugar or increase the amount of treacle/dark caramel syrup to about 5 tablespoons (total)
Disclaimer
The nutritional values are only indicative.
Hi, may I know what can I substitute for treacle/black caramel syrup in this recipe? I can’t find this ingredient in my local supermarkets. Thank you.
You can make your own black caramel syrup. Please follow this recipe https://youtu.be/THOgO0eEDGc
There are a few recipes that drive you crazy the moment you set your eyes on them. The picture entices you and a with a quick glance at the recipe, you know its foolproof. This is one such. Despite having ready fruits soaked from a year for this years Christmas Cake, I made this one with fresh ingredients and did not regret one bit. I love it for its simplicity and minimal choice of ingredients that gives you a cake that meets any expectation that anyone may have of a classy Christmas cake. You definitely got to try it out!
Thank you so much for your wonderful feedback! So happy that you liked this recipe so much!!
Hi, can I use store bought orange juice(unsweetened)? Should it be non pulpy?
Hi,
Yes you can use store bought juice as long as it is not too sour. It need not be non-pulpy. You can use store bought fresh juice which has a very short life too (like we get here in Dubai)
Dear Shireen,
Can I know what I can substitute for the treacle or black caramel syrup. I am a little sacred to make it.
Hi Genevieve,
Treacle/black caramel syrup is add to give the cake a dark colour and a slightly intense flavour. If you skip it, the cake won’t be dark. You can use store bought treacle if you prefer
Thank you Shireen…will try making the same because I love all your recipes and when I try any of them am very confident it will turn out good..have a great season of Christmas.
Thanks a lot for the lovely words Genevieve!! I am glad to know that you enjoy trying out my recipes. Have a wonderful Christmas!
Jamaicans used molasses or preferably browning.
Nice to know that!
Thank you for the detailed information..kepp up the good work
Thanks a lot for the appreciation!
Hi..I’m making this recipe today.. When should i add the remaining flour, baking powder, spice mix and salt?
Sorry I guess I left out the instruction in the recipe but it is there in the video. You can add it after adding the treacle. I have updated the recipe now
Thank you Shireen for such a nice fail proof recipe.
I tried and it was a hit my family
Thank you so much Norine!!
Thank you Shireen for such a nice fail proof recipe.
I tried and it was a hit in my family
So happy to hear that Norine! Thanks for the great feedback!
i saw in a comment that you live in dubai, i do too, i was wondering where you got the black caramel syrup from
You will get it in Carrefour or Lulu. Or you can make your own..
Can i use gluten free all purpose flour
I am not sure, you could try…
Hi Shireen, just trying this cake… have been trying many of your recipes. They are truly awesome! Is it ok to pre-heat at 180 degrees in a microwave and bake for 45-50 mts.
Pls suggest.
I don’t have an OTG.
Thank you!
Hi Rovina,
I have never baked in a microwave. Do you mean with convection?
Hi Shireen,
I absolutely love your recipes. I can’t wait to try this cake recipe this holiday season.
I am planning to make this in a 4 inch baking tins. How long do you think I Will have to bake this in a 4 inch round baking tin?
Hi Smitha,
Thank you! Well, 4 inch baking tins will be small..so the cakes may bake faster..I suggest you bake them for 30 mins or so and then do the skewer test to see if they are done..
This recipe is a keeper. The cake was perfect. Thank you for such a detailed recipe (esp the measurements in grams). Keep up the great work
Thank you so much for the great feedback!!
Thanks Shireen for the recipe. This is my first fruit cake ever and it turned out very flavourful and Christmassy. I substituted orange juice with brandy, so while the flavours were enhanced, I thought cake was a wee bit dry. Next time i think i will mix a bit of orange juice to give it the moisture. I like your recipes in general, including this one for the simplicity, easy to get ingredients and flavours of the food as i remember them from M’lore.
Hi Loviena,
I am so happy to hear that! Thank you so much! Yes, pls add the orange juice as it brings in the required moisture for the cake. I hope you enjoy the rest of my recipes too!
I tried this cake for Christmas and it turned out great. My son has food allergies and misses out on birthday cakes. Even when we have ordered custom made cakes, he doesn’t eat them. He ate plenty of this one and I’m very grateful for the recipe. I had to skip the nuts and replace butter with nuttlex but the cake still turned out awesome.
I am so happy to hear that! Best compliment received on this cake! Thanks a lot for the great feedback.
Why such a low oven temperature? 120 means that it can be done on stove top too
This is a dense fruit cake and hence baked at a lower temperature to ensure even baking. Well, I haven’t tried stovetop baking but I guess you could try if you have used that method earlier.
This recipe was simply delicious.. thank u so much for sharing this. It was my first attempt and the outcome was amazing. I was completely in love with it. Your receipe and this pan helped me bake my best cake till date.
Thanks once again.
Thank you so much for the great feedback on this recipe! Happy to hear that!!
Hi Shireen,
Thank you for the detailed recipe. Could I use plain flour or self raising flour instead of all purpose flour? If so would the quantity remain the same?
Hi Asha,
Yes you can use self raising flour. The quantity will be the same
Hi,
i want to try the recipe so can i know the yield of this recipe?
Hi, I have never weighed this particular cake but it should be around 2kgs
Hi Shireen, I am planning to try this recipe for Christmas. What is mix spice? Is it the same as the allspice (https://www.amazon.com/McCormick-Ground-Allspice-0-9-oz/dp/B000V8BL04)?
Hi Caroline, sorry for the delay in replying. Mixed spice should not be confused with All Spice which is actually a spice that smells like all aromatic spices put together
Mixed spice is a blend of different spices and is used in Christmas cakes, puddings and other baked goodies. Pls find the recipe here https://www.ruchikrandhap.com/mixed-spice/
Any other juice option rather than orange juice
You can use pineapple, grape or apple juice
hi Shireen. Thank you so much for this spot on recipe. Made it last year nd turned out soooo good. this year want to make it eggless for a friend.. Can you please suggest any substitute for that(yogurt/applesauce/anything)? thanks in advance. Happy holidays.
Hi Puja,
Sorry for the delayed response. I haven’t tried an eggless version of this recipe actually. You could use 1/4 cup yogurt for every egg called for in the recipe and see if it works. If I do try the eggless version I’ll be sure to share it here
I was in search of my mum’s fruit cake recipe. Somehow nothing I made came close. She too couldn’t tell me how her recipe wasn’t working for me. Then I came across this treasure. God bless you! The house began to smell like my mum’s fruit cake after the 2nd hour. From then on, I was in front of the oven waiting to take it out and eat it. Thank you for this keeper of a recipe
Thanks a lot for your lovely comment! I felt very happy reading it and thrilled to know that the recipe turned out great, just like your mum’s did!
Can i ask what the height is of this cake please?
Sorry I did not measure the height when I baked this cake
Hello,
I tried your recipe today, the cake taste great however is a little stodgy and wet looking is this normal for a fruit cake. I made the mistake of not allwoing it to cool conpletely before covering it this would have contributed to wetness look. Can i leave out the dates? Do i have to soak the fruits And if i convert this to a smaller tin size does the soak time change? Thank you
Hi Haleema,
You must let cakes and breads cool completely before cutting or else they turn fudgy/soggy as the steam remains trapped inside. You can leave out the dates if you wish but any alteration to the recipe may not give you the same results. You have to soak the fruits irrespective of the tin size. Soaking time remains the same, but the baking time will vary according to the size of the pan.