Rich fruit Plum cake – Eggless & Booze less

Share Button

Rich fruit plum cake

Jingle bell jingle bell jingle all the way…O’ what fun is to eat an eggless n booze less cake ?????????


I bake booze less Christmas cake every year as I am not very fond of boozy cakes and moreover I bake it for KIDS!!!

But last year I made an eggless one for a friend who was looking for an eggless recipe.

A rich fruit eggless & booze less plum cake which is flavourful and high with festive Spirit without adding any ‘spirit’ to it ?

This is not a traditional Christmas cake but it’s RICH, moist and full of FLAVOURS just like a Christmas cake should be!!

Christmas cakes are rich with fruits, spices and (of course) alcohol! Usually raising agents are not needed as they are not sponge cakes but I have used baking powder in this recipe because there’s NO EGG. Dry fruits are soaked in rum for months for the flavour but, for this cake pre soaking isn’t required as this is baked on a very low temperature that gives ample time for all the flavours to mingle. Let’s see how to make this!!

Preparation time: 20 mins
Baking time: 1 hr 50 mins – 2 hrs 15 mins
Baking equipment used: 8″ square tin (3″ high)
Can use 9″ round tin too

It may take less time to bake if you go for one size bigger cake tin but you will get a  thinner cake.

Ingredients :

  • 300 gm or 2 cups plain flour/maida
  • 1 cup melted butter/oil (I used oil)
  • 1/2 tin or 200 gm condensed milk
  • 150 gm or 1 cup brown sugar (or use unrefined sugar, churn it once in a mixer, if granulated. Do Not make powder)
  • 2 teaspoon baking powder
  • 350 gm or 2-2 1/4 cups mixed dried fruits — I took mix of raisins, sultanas, currants, candied orange and lemon peel
  • 50 gm or approx 1/2 cup nuts (cashew nuts or almonds)
  • 4 Plum medium sized,deseeded and chopped finely or 1 cup chopped plum
  • 2 tablespoon Orange marmalade + some more to brush on top of the baked cake
  • Fresh juice and zest of 1 big Orange
    (i.e. 1 teaspoon zest & 1/2 cup juice)
  • Mixed spices – 1/2 tsp cinnamon powder, dry ginger powder, clove powder and nutmeg powder each (you can use more or less depending on taste)
  • 1 teaspoon Vanilla essence optional

(P.S. 1 cup measures 250 ml)

To decorate:
Few blanched almonds and some glazed cherries . This is completely optional but I like the jewelled look ?


  • Grease and line your cake tin. Put the parchment paper atleast 3″ higher than the tin so that the cake doesn’t get a crusty top.
Line the tin
Line the tin
  • Soak the dried fruits and nuts in orange juice and keep aside. 
  • Now preheat the oven to 150 C. 
  • In a bowl sift the flour, spices and baking powder together. 
Sieve the flour with spices and baking powder
Sieve the flour with spices and baking powder
  • In a separate bowl, add oil and sugar and mix them nicely. Make sure there’s no lump in the sugar. Add condensed milk and mix all together.
  • Add soaked fruit with the juice, zest of orange, chopped plum and marmalade. Mix nicely.
Add dry fruits, marmalade and plum
Add dry fruits, marmalade and plum

If you want you can use prunes instead of plum.

  • Now add flour in 3-4 batches and mix evenly.
Final batter looks like this
Final batter looks like this
  • Add essence if using. I did not!
  • Put the batter in prepared tin starting from corner so that the parchment paper gets some weight to sit properly. 
  • Transfer all the batter in the tin. Decorate with blanched almonds and glazed cherries.
  • Drop the tin from a height of 3-4 inches on the kitchen surface 1-2 times so that any trapped air bubbles will get released. Don’t drop the tin just a tip tap on the kitchen top. 
Rich fruit plum cake batter ready to go in the oven
Rich fruit plum cake batter ready to go in the oven
  • Bake the cake in preheated oven at 150 C till the aroma starts filling your kitchen and your nose give you the signal that it’s done ?? and a skewer inserted in the centre of the cake comes out clean.
  • Mine took around 2 hrs. Please do not open the oven door before an hour.

After an hour you can cover the pan loosely with aluminium foil so that the top is not over baked.

  • Check it again after 45 mins. Time may vary according to the oven.
  • Once done take it out of the oven and keep to cool on wire rack.
Side view of Rich fruit Plum cake
Side view of Rich fruit Plum cake

Brush some more orange marmalade when it’s still warm.

Let it cool down completely before cutting. Wrap in a cling film if you plan to cut it next day. The cake stays good at room temperature for about a week!

Enjoy the spirit of this festival without adding any ‘spirit’ in ur cake ☺️☺️

Slices of Rich fruit Plum cake
Slices of Rich fruit Plum cake


  • Use 1/2 cup chopped prunes instead of plum.
  • You can use grated carrot instead and enjoy the rich fruit carrot cake using the same recipe. Use 1 cup grated carrot.
  • You can reduce the amount of dried fruits used as per your liking.
  • Amount of spices can be adjusted too.
  • Do not panic if the cake looks unbaked after 2 hours. (It happened to me today!) Just remove the foil and bake it for 10 more minutes or until you see a nice brown colour on top and skewer comes out clean.
  • Make sure you do not over bake it. Keep checking after every 10 mins once the cake is in the oven for 1 hr 45 mins. It should be ready anytime after that.

Try it out and share your feedback either on my Facebook page or by leaving a comment here.

Have a lovely Christmas everyone!!
HO HO HO!! ????

Published by

Profile photo of Jayshree


A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

11 thoughts on “Rich fruit Plum cake – Eggless & Booze less”

    1. Thanks Deeksha. You can try with curd but I haven’t used it. You can try with half cup curd and 1/2-3/4 cup sugar depending on taste to replace 200 gm condensed milk.

  1. Superb recipe Jayshree, please, guide me for two things – I don’t have tin to bake. Can I bake it in borosil dish, if yes, what about the time for baking. Will it remain same. Thank you so much

    1. Thank you Isha. Yes you can bake in borosil. Baking time may vary according to the size of your dish. You can keep checking after an hour. you will get an idea about how much time is required. Can you pls tell me the size of your dish so that i can guess the approximate time?

  2. Hi,

    Tried this recipe.. The taste is superb!
    But I’ve a problem. I made this one three times.. Tried butter as well as oil version. Every time the sides and the bottom of the cake is getting too brownish and once the cake is cooled, the sides and bottom become very hard. Can u suggest me what to do?

    Thanks and regards

    1. Hi Hema, do you put parchment paper 3-4 inches high as mentioned in the post? If you cake browns quickly then you can cover it loosely with foil paper after an hour. Check after every 30 minutes if it is done. Temperature vary from oven to oven hence total time can be different for your oven.

Tell me what do you think about it!