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.
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Recipes you can try
Easy Christmas Fruit Cake Without Alcohol
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
- 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.
- 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)
The nutritional values are only indicative.