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5 from 6 votes
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Easy Christmas Fruit Cake Without Alcohol
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
 

Who said fruit cakes have to be boozy to be delicious? Try this super moist and delicious fruit cake recipe that is packed with flavour and contains no alcohol. Perfect for those looking for a non alcoholic and simple recipe

Course: Baking
Cuisine: International
Keyword: Christmas Cake
Author: Shireen Sequeira
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
  1. 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.
  2. When you are ready to bake, start by greasing an 8" round baking tin with butter and line it with baking parchment. Keep aside.
  3. Preheat oven to 120 C for 15 minutes.
  4. Add about 1 teaspoon of flour into the chopped nuts to keep them from sinking to the bottom of the cake.
  5. 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.

  6. Add the orange and lemon zest, stir in the treacle/black caramel and mix well.

  7. Sift in the flour, baking powder, salt & mixed spice.

  8. Add the soaked fruits and its liquid. Stir in the nuts rolled in flour. Fold everything together

  9. 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

  10. Once done, remove and place the tin on a cooling rack for 20 minutes before unmolding the cake. Leave it uncovered till completely cooled.
  11. You can now decorate it as desired with marzipan or just keep it plain. Cut, serve & enjoy.
Recipe Notes
  1. 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.
  2. 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.
  3. 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)