Eggless Wheat Christmas Cake: Alcohol free

 

Hi friends… Here comes my 100th post…Yippeeee… So happy I am. Another reason for my happiness is that my 100th post coincides with  2 things. Firstly, it happens to be a Christmas Cake and secondly, it is being posted on my wedding anniversary. And Sandeep, my dear hubby,  just loves this cake. So, isn’t that great!!!

Eggless Wheat Christmas Cake

Christmas cake though named after Christmas but is actually a winter cake with so many nuts, spices, rum etc in it. It is a very healthy cake which keeps you warm during the chilly days. So, you can make it throughout winters and enjoy it with tea or pack in your lunch box.

We are going to make this Christmas Cake more healthy by using wheat flour. And believe me, nowhere you will feel the taste of wheat. The sponginess, texture and the taste are not at all compromised. Though Rum is meant for chilling days only we are not using it as we want to make it alcohol-free. However, if you want to add rum you can either soak the fruits in rum or add little, just a few drops while making the cake.

So, if you are looking for an eggless, wheat-based, alcohol-free Christmas cake then you are at the right place.

I tried this Christmas cake last year for the first time and I got an awesome response both from the ones who tried as well from the ones who tasted it. Its colour, texture, taste is perfect. No rum or any other alcohol is used but still, it is very moist.

Eggless Wheat Christmas Cake

It has loads of fruits, dried fruits, spices, caramel syrup, candied peels….everything that should be there in a Christmas cake. Fruits are soaked, but not in alcohol or some juice. I soaked fruits in black tea, as suggested by famous blogger Shano Biju. Tea gives perfect colour to this cake. Thanks, Shano ji.

This Eggless Wheat Christmas cake is more or less based on my popular Teatime/ Fruit Cake. Only that I have added lots of soaked fruits and spices in it to make it a perfect Christmas Cake. Also, this time I reduced the quantity of condensed milk to almost 1/4. I have used little-condensed milk as it gives really good texture to the cake. You can avoid it in case you don’t want to add it. In that case, add more sugar.

If you have liked my Teatime cake then you will surely like this too.

So, before Christmas bells start ringing, let’s prepare our Eggless Wheat Christmas Cake: Alcohol-free

Preparation Time: 30 Minutes

Passive Time: 24 hours

Baking Time: 40 Minutes

Yields: 1/2 Kg Cake

 

Ingredients

My 1 Cup = 250 ml

1 Cup ( 130 g ) Wheat flour (See Note 3)

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1/4 Cup Chopped Nuts (Almonds, cashews, walnuts etc)

1/2 Cup Soaked Fruits (Apricots, raisins, dates, prunes etc)

1/4 Cup Brown Sugar

1/2 Tsp Cinnamon Powder

1/2 Tsp Dry Ginger Powder

1/4 Tsp Clove Powder

1/4 Tsp Nutmeg Powder

1/4 Cup Oil (See Note 4)

4 Tbsp Condensed Milk

4 Tbsp Curd

1/2 Tsp Vanilla Essence

4 Tbsp Caramel Syrup

1/4 Cup + 2 Tbsp Soda water (Club Soda/Carbonated Water)

Method

  1. Soak fruits in strong black tea for at least 24 hours. (See Note 1)
  2. Make Caramel Syrup. (See Note 2)
  3. Grease a round baking tin of 7″.( I made it in 6″ plus 2 muffins)
  4. Start Preheating oven at 170 degrees for at least 15 minutes. Till the oven gets ready, you too prepare the cake batter.
  5. Sift wheat flour, baking powder, baking soda, salt and all the spices at least 3 times. Sifting aerates the flour which in turn makes the cake light. So, do not skip this step.
  6. Add chopped nuts and soaked fruits in this dry mix and toss nicely so that everything gets coated with flour. Again this is very important for the even distribution of fruits in the cake. Otherwise, fruits tend to sink down into the cake.(keep aside 1 tbsp chopped nuts for sprinkling on the top)
  7. In a big bowl, take all the wet ingredients (except soda water)…oil, condensed milk, curd, vanilla essence and caramel syrup. Mix with a whisk properly for a minute or so till everything mixed nicely.
  8. In this wet mix, add the dry mix of flour and nuts in 2 or 3 batches.
  9. Adjust consistency using soda water. Keep the consistency slightly on the thicker side only. (See Note 5)
  10. Sprinkle nuts and tutti fruity on top. (Optional)
  11. Pour this batter into the greased baking tin.
  12. Tap the tin 2-3 times to release the air bubbles in the cake batter, if any.
  13. Bake in the preheated oven for 35 minutes or till the skewer inserted in the cake comes out clean. In case, cake sticks to the skewer then bake for 5 minutes more. Since each oven is different, so you need to keep a check on it 30 minutes onwards. (Mine took 45 minutes)This cake takes little longer time than the usual cakes.
  14. Take out the oven, wait for 4-5 minutes.
  15. loosen the sides with a knife and invert the cake on a wire rack and let it cool down. Always invert the cake on a wire rack otherwise it will get soggy from the bottom.
  16. Serve with love or gift it to your loved ones.
  17. Can keep this at room temperature for 3 to 4 days in winters.  If kept in the refrigerator, even lasts for about a week.

Notes

1. Soak fruits: Chop dried fruits like dates, apricots, raisins, tutti fruity etc.

Make strong tea. Add 1/2 tsp tea leaves in 3/4 cup boiling water. Give a boil. Strain it and let it cool down. Once cool, add chopped fruits.Soak these for at least 24 hours. Strain it and use or store it in the refrigerator. Can store these up to 15 days.

2. Caramel Syrup: In a pan, put 1/4 cup sugar and 1 tsp water. Do not stir or mix. Heat this mix till sugar changes to brown colour and caramelises. Switch off the gas stove. Stirring continuously,  very carefully add 3 to 4 tablespoon water. Sugar is extremely hot at this stage and can cause severe burns so do it very carefully and with a distance. Give 2-3 boils and take it off the gas stove. Let it cool down a little and then use. It hardens/sets as it cools. We need liquid caramel syrup, therefore, in case it hardens much then heat it gently. Soon it will return to its liquid state and then use it.

3. Can make this cake with all purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all-purpose flour. In case you make it with all-purpose flour, adjust the quantity of aerated soda water, requires less quantity.

4. You can use any oil, be it refined, olive, canola or any other. Avoid coconut oil as it has very strong flavour. I used groundnut oil here. Though I have used refined oil too in the past many times.

5. Add soda water in the last, when your oven is ready. Immediately after adding soda water, pour it into the baking tin and straight into the oven.

6.  Baking time may vary from oven to oven, so keep a check 30 minutes onwards. But it normally takes longer time than usual cakes.

7. Can adjust the quantity of dried fruits and nuts as per your choice and preference.

8. Salt is added to enhance the flavour of the sugar, so go ahead.

9. We are using all three: condensed milk, brown sugar as well white granulated sugar (for making caramel syrup), so please don’t get confused.

10.  In case, the top gets cooked fast, whereas bottom part needs more cooking, then cover the top part with aluminium foil.

11. You can also bake this cake in disposable baking pans. In that case, no need to grease it or line with parchment paper. Simply pour the batter and bake.

Detailed Steps With Step By Step Pics

  • Soak fruits in strong black tea for a minimum of 24 hours.

Soaking Fruits in Black Tea

  • Make Caramel Syrup

Caramel Syrup

  • Grease a round baking tin of 7″.( I made it in 6″ plus 2 muffins)

Eggless Wheat Christmas Cake

  • Start Preheating oven at 170 degrees for at least 15 minutes. Till the oven gets ready, you too prepare the cake batter.
  • Sift wheat flour, baking powder, baking soda, salt and all the spices at least 3 times. Sifting aerates the flour which in turn makes the cake light. So, do not skip this step.

  • Add chopped nuts and soaked fruits in this dry mix and toss nicely so that everything gets coated with flour. Again this is very important for the even distribution of fruits in the cake. Otherwise, fruits tend to sink down into the cake. You can add orange or lemon rind or candied peels.

Eggless Wheat Christmas Cake

Eggless Wheat Christmas Cake

  • In a big bowl, take all the wet ingredients (except soda water)…oil, condensed milk, curd, brown sugar,vanilla essence and caramel syrup. Mix with a whisk properly for a minute or so till everything mixed nicely.

  • In this wet mix, add the dry mix of flour and nuts in 2 or 3 batches.

Eggless Wheat Christmas Cake

  • Adjust consistency using soda water and pour the batter in the greased baking tin.

Eggless Wheat Christmas Cake

  • Tap it 2 -3 times to release air bubbles if any.
  • Sprinkle some nuts and tutti fruity. (Optional)

 

  • Bake in the preheated oven for 35 to 40 minutes or till the skewer inserted comes out clean
  • Invert on a wire rack and let it cool down.

 

  • Serve with love or use it for gifting to your loved ones.

 

Related Recipes  Teatime Cake/Fruit Cake

Vegan Chocolate Muffins

2 Minute Chocolate Mug Cake Tiger Cake

Chocolate Walnut Brownie

Banana Walnut Chocolate Muffins

Wheat Rasmalai Cake

Feel free to ask if you have any doubts or confusions. Would love to have your feedback. And yes, don’t forget to post pics of your cake. Feels nice to see them.

If you like this recipe, join me on my facebook page.

Happy Baking….
Samira
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By Vandana Gupta

2 Comments

  1. Samira
  2. Manisha
    • Samira

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