This Eggless Christmas Fruit Cake is everything you want in a holiday dessert – rich, dense, and packed with a delightful mix of fruit, nuts, and spices. While it’s easy to make, it does require a little planning ahead. The best part? It only gets better with time, making it the perfect treat to share or gift to your loved ones. If you’re looking for a festive, crowd-pleasing cake, this one is sure to impress!
Oriana’s Thoughts On The Recipe
This Eggless Christmas Fruit Cake has been one of the most requested recipes, and I have to admit, it’s not my personal favorite cake. It took me a little while to get the recipe just perfect, but the process was totally worth it. I was pleasantly surprised with the end result! Even though fruit cake isn’t usually my kind of dessert, I absolutely love the rich flavor and the perfect texture it turned out with. It’s definitely a holiday treat worth making and sharing with loved ones!
I’ll be honest—this isn’t a “whip it up in an hour” kind of cake. It needs planning, from soaking the fruits to baking, cooling, and feeding. But trust me, it’s worth every second. Plus, the cake tastes even better as it sits, so it’s perfect for making ahead and sharing with loved ones during the holiday season.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cake
- Dried Fruits (Sultanas, Currants, Raisins): These bring sweetness and texture. Feel free to adjust the mix according to your preferences.
- Booze (Brandy or Rum) or Orange Juice: Adds depth of flavor and moisture. Non-alcoholic? Stick with orange juice.
- Mixed Peel & Glace Cherries: Adds pops of color and citrusy brightness. I use a mix of orange peel, lemon peel, and cherries, similar to Waitrose Italian Cut Mixed Candied Peel , and these Paradise Red Cherries.
- Nuts: Provide crunch and richness. Walnuts, pecans, or almonds work well.
- All-Purpose Flour: The base for the cake.
- Baking Powder & Baking Soda: Help with the cake’s rise.
- Salt: to balance the flavors and enhance the spices in the cake.
- Spices (Cinnamon, Cloves, Nutmeg, Ginger): Bring warming holiday flavors.
- Milk & Apple Cider Vinegar: Create a buttermilk substitute to keep the cake moist.
- Butter: For richness and flavor.
- Brown Sugar & Molasses: Add sweetness and a deep, caramel-like flavor.
- Vanilla Extract: Enhances the overall flavor profile.
For the Glaze (optional):
- Powdered Sugar: Adds sweetness and creates a smooth glaze.
- Lemon Juice: Balances the sweetness with a hint of tanginess.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. Also, use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
- Nut-Free: To make this recipe nut-free, omit adding the chopped nuts to the batter or substitute for your favorite seeds like sunflower seeds, pumpkin seeds (pepitas), or sesame seeds. These seeds provide a similar texture and crunch. Keep in mind that flavors might vary slightly, so choose seeds that complement the other ingredients in the recipe.
Potential Recipe Challenges & Pro Tips
- Soaking the Fruits: It takes time to achieve the best flavor. Pro Tip: Soak the fruits for at least 2-3 days in advance. Use a jar with a tight-fitting lid and stir the mixture once a day to ensure even absorption.
- Long Baking Time: The cake can dry out if overbaked. Pro Tip: Bake at a low temperature and keep a close eye on the cake during the last 30 minutes. Cover the cake loosely with foil if the top browns too quickly.
- Cooling: The dense cake takes time to cool properly. Pro Tip: Let the cake cool in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely. Be patient; slicing too soon can crumble the cake.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Soak The Fruit
Place dried fruit and booze or juice in a container. Mix to combine. Cover with plastic wrap and let the fruit soak for 5 days.
Fast option: Place dried fruit and booze or juice in a container. Mix to combine. Microwave for 1 1/2 minutes on high or until hot. Stir to coat all fruit in liquid. Cover, then set aside for 2 hours to plump up, soak, and cool.
Step 2 – Make The Cake
Sift the flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg, and ginger together into a large bowl.
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
Using an electric hand mixer or a stand mixer, beat the butter at medium-high speed until creamy, 3 to 4 minutes. Add the dark brown sugar and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the molasses and vanilla; continue beating until well combined, about 2 minutes.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. When mostly incorporated, stir in the fruit mix (including all the extra liquid in the bowl), chopped peel, cherries, and nuts (if using). Give the batter a final stir by hand to ensure everything is well combined and distributed.
Spoon the batter into the prepared pan and smooth the top with a spatula.
Step 3 – Bake
Cover the cake pan with foil and bake for 2 hours. Remove the foil, then bake for another 15 – 20 minutes, or until a skewer inserted into the middle comes out clean with no batter on it (check first at 15 minutes). Let the cake cool in the pan on a wire rack for 10 – 15 minutes, then use a long skewer or fork to poke holes all over the surface of the cake. Pour or brush two tablespoons of alcohol or juice over it. Allow the cake to cool completely on a wire rack. Wrap it tightly in parchment paper and aluminum foil, and store it in a cool, dark place. Follow the feeding schedule according to the details in the next step.
Step 4 – Feed
Feeding the Cake:
Feeding a fruit cake involves regularly adding alcohol (usually rum, brandy, bourbon, wine, or sometimes orange juice) to the cake during its aging process. This helps the cake stay moist, enhances the flavor, and allows the alcohol to infuse into the dried fruits and nuts, deepening their taste.
Why Feed the Cake?
- Flavor development: Over time, the alcohol soaks into the cake, allowing the spices, fruits, and nuts to meld together. The longer you let it sit, the more the flavors mature, becoming richer and more complex.
- Moisture retention: The alcohol prevents the cake from drying out, especially if you’re storing it for weeks or even months. This is crucial for fruit cakes, as they’re usually made ahead of time for the holidays.
- Preservation: The alcohol acts as a preservative, helping the cake stay fresh during its long aging period.
How to Feed the Cake:
- Bake the Cake: Once your eggless fruit cake is baked, let it cool just slightly, but it should still be warm when you start feeding it.
- Poke the Cake: Use a long skewer or fork to poke holes all over the surface of the cake. This will help the alcohol soak deep into the cake. This step should only be done once, and it’s important to do it while the cake is still warm, as this allows the alcohol to absorb better.
- Add Alcohol: After poking the cake, pour about two tablespoons of rum, brandy, or your chosen alcohol over the surface. Let the alcohol soak in before covering the cake.
- Wrap the Cake: Once the cake is fed, wrap it tightly in parchment or wax paper, followed by a layer of aluminum foil.
- Store It: Place the wrapped cake in an airtight container or tin and store it in a cool, dark place (like a cupboard).
The Best Alcohol to Use:
- Rum: This is a popular choice, as it complements the rich flavors of the fruit and spices.
- Brandy: A classic option for many fruit cakes, brandy adds warmth and depth.
- Wine: Sometimes, a sweet wine, like port or sherry, is used to give the cake a softer, sweeter flavor.
Feeding the Cake with Orange Juice:
Orange juice is a great alternative for those who prefer a non-alcoholic version of fruit cake or are looking for a lighter, fruity option. Here’s why you might choose orange juice:
- Sweet and Citrusy Flavor: Orange juice adds a refreshing, sweet citrus flavor to the cake. It complements the dried fruits and spices, bringing a bright, light contrast to the richness of the cake.
- Moisture: Like alcohol, orange juice helps keep the cake moist. It ensures the cake doesn’t dry out over time, although it doesn’t provide the same long-term preservation qualities as alcohol.
- Non-Alcoholic Option: Orange juice is perfect for families who want to avoid alcohol or for people who are sensitive to alcohol. It’s a great way to enjoy the rich flavors of a fruit cake without the alcohol content.
IMPORTANT: Orange juice provides moisture but doesn’t offer the same preservation effect. It’s great for short-term storage (like up to a week), but may not last as long as alcohol-fed cakes.
Feeding Schedule
- When you make the cake 1 month – or more – in advance:
- Feed the cake immediately after baking while it’s still warm, as explained in the previous step.
- Feed the cake once a week for the following weeks. Turn it upside down each time you feed it to ensure the alcohol is evenly distributed. Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 2 weeks before serving:
- Feed the cake immediately after baking while it’s still warm, as explained in the previous step.
- Feed the cake every four days. Turn it upside down each time you feed it to ensure the alcohol is evenly distributed. Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 1 week before serving:
- Feed the cake immediately after baking while it’s still warm, as explained in the previous step.
- Feed the cake every three days. Turn it upside down each time you feed it to ensure the alcohol is evenly distributed. Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 3 days before serving:
- Feed the cake immediately after baking while it’s still warm, as explained in the previous step.
- Feed the cake the same day you plan to serve (in the morning). Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 1 day before serving:
- If you make this cake the day before, you just need to feed it right after baking it (once). Since you’re only feeding it one day in advance, there’s no need for multiple feedings. The cake will still be flavorful, moist, and ready to serve the next day.
For each feeding, you want to add a modest amount of liquid to keep the cake moist without making it soggy.
How much to add per feeding: 1 to 2 tablespoons (15 to 30 ml) of alcohol or orange juice.
Method: Pour or brush the alcohol over the surface of the cake. Make sure the liquid is evenly distributed, but you don’t need to flood the cake.
Extra Tips
- You want to add just enough liquid for the cake to absorb, but it should not be soaking in liquid. The goal is to moisten the cake and enhance the flavors without creating fogginess.
- Always give it a few minutes to absorb the liquid before rewrapping the cake.
Step 4 – Decorate
For decorating your Eggless Christmas Fruit Cake, there are several festive options to choose from. You can cover the cake with royal icing for a sleek look or marzipan for a smooth, traditional finish. Fondant offers a polished appearance and can be decorated with edible glitter or gold dust. Top the cake with candied fruits, nuts, or fresh flowers like rosemary for a natural touch. Glazed fruits or sugar flowers add a delicate, colorful finish, while a simple dusting of powdered sugar can create a snowy effect. For a classic Christmas feel, arrange holly leaves and berries on top for a festive wreath design. These decoration options will help your fruit cake look as stunning as it tastes!
This time, I decorated my Eggless Christmas Fruit Cake with a lemon sugar glaze and some candied fruits.
Extra Recipe Tips For Success
- Line your cake pan (bottom and sides) with parchment paper to prevent sticking.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Variations & Additions
- Spiced Rum Twist: Add a splash of spiced rum to the batter.
- Citrusy Delight: Use lemon or orange zest for a bright flavor.
- Chocolatey Touch: Fold in dark chocolate chunks for a modern twist.
Storing and Freezing Instructions
Storing: Wrap the cooled cake tightly in plastic wrap and store it at room temperature for up to 2 weeks.
Freezing: Wrap in plastic and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Soaking is essential for the best flavor and texture. If you’re short on time, microwave the fruits with the liquid for 1-2 minutes and let them sit for an hour.
Molasses give the cake its distinct flavor. I haven’t tested without molasses, so I can’t say for sure. For best results, I recommend following the recipe exactly.
The cake tastes better after 2-3 days and can be aged for up to 3 months for deeper flavors.
More Holiday Eggless Dessert Recipe Ideas You’ll Love!
- Eggless Easy Gingerbread Bundt Cake
- Eggless Easy Sticky Toffee Pudding
- Eggless Chocolate Peppermint Layer Cake
- Egg-Free Chocolate Lava Cakes
- Eggless Easy Chocolate Swiss Roll Cake
- Eggless Pecan Pie Cheesecake
- Browse more recipes…
Recipe Card
Eggless Christmas Fruit Cake
Ingredients
For the Cake:
- 3 cups (about 450 g) dried fruit (a combination of Sultanas, Currents, and Raisins)
- 1/2 cup (120 ml) Rum, Brandy or Sweet Wine, like port or sherry (OR orange juice for an alcohol free version) plus more for feeding
- 4 cups (560 g) all-purpose flour
- 4 teaspoons (16 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 1/2 cups (360 ml) milk
- 2 tablespoons (30 ml) apple cider vinegar
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar
- 1 cup (320 g) unsulphured molasses
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (150 g) mixed peel, chopped
- 1 cup (150 g) glace cherries, chopped
- 1 cup (200 g) chopped nuts (Pecan, Walnuts, Almonds, or Hazelnuts)
For the Glaze (optional):
- 2 cups (240 g) powdered sugar
- 2 tablespoons lemon or orange juice
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Soak The Fruit:
- Place dried fruit and booze or juice in a container. Mix to combine. Cover with plastic wrap and let the fruit soal for 5 days.Fast option: Place dried fruit and booze or juice in a container. Mix to combine. Microwave for 1 1/2 minutes on high or until hot. Stir to coat all fruit in liquid. Cover, then set aside for 2 hours to plump up, soak, and cool.
Make The Cake:
- Preheat the oven to 350ºF (180ºC). Grease and line (bottom and sides) with parchment paper a 9 inch springform pan Tip: Make sure to generously grease the pan so the cake does not stick.
- Sift the flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg, and ginger together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Using an electric hand mixer or a stand mixer, beat the butter at medium to high speed until creamy, for 3 to 4 minutes. Add the brown sugar and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the molasses and vanilla; continue beating until well combined, about 2 minutes.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. When mostly incorporated, stir in the fruit mix (including all the extra liquid in the bowl), chopped peel, cherries, and nuts (if using). Give the batter a final stir by hand to ensure everything is well combined and distributed.
- Spoon the batter into the prepared pan and smooth the top with a spatula.
Bake:
- Cover the cake pan with foil and bake for 2 hours. Remove the foil, then bake for another 15 – 20 minutes, or until a skewer inserted into the middle comes out clean with no batter on it (check first at 15 minutes). Let the cake cool in the pan on a wire rack for 10 – 15 minutes, then use a long skewer or fork to poke holes all over the surface of the cake. Pour or brush two tablespoons of alcohol or juice over it. Allow the cake to cool completely on a wire rack. Wrap it tightly in parchment paper and aluminum foil, and store it in a cool, dark place. Follow the feeding schedule according to the details in the next step.IMPORTANT: This is a large, heavy cake, so don’t be alarmed if it takes a little longer in your oven. Mine always takes about 2 hours and 15 minutes.
Feed:
- Feed your cake based on the time you have before serving. Refer to the recommended timing in the feeding schedule (in notes) below.
Decorate:
- I recommend decorating the cake the same day you plan to serve it. Make the glaze: Place the glaze ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness. Glaze should drip (slowly, because it's thick).
- Pour glaze over the middle of the cake, gently push towards the edges with a spoon so it drips down the sides. Add decorations your heart desires, such as candied fruit, nuts, etc. Let it set for 1 hour before transferring to a serving plate. The glaze will set in 1 – 2 hours.
- When you make the cake 1 month – or more – in advance:
- Feed the cake immediately after baking while it’s still warm, as explained in the instructions.
- Feed the cake once a week for the following weeks. Turn it upside down each time you feed it to ensure the alcohol is evenly distributed. Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 2 weeks before serving:
- Feed the cake immediately after baking while it’s still warm, as explained in the instructions.
- Feed the cake every four days. Turn it upside down each time you feed it to ensure the alcohol is evenly distributed. Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 1 week before serving:
- Feed the cake immediately after baking while it’s still warm, as explained in the instructions.
- Feed the cake every three days. Turn it upside down each time you feed it to ensure the alcohol is evenly distributed. Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 3 days before serving:
- Feed the cake immediately after baking while it’s still warm, as explained in the instructions.
- Feed the cake again the same day you plan to serve (in the morning). Pour or brush the alcohol over it. Rewrap it tightly after each feeding and store it in a cool, dark place.
- When you make the cake 1 day before serving:
- If you make this cake the day before, you just need to feed it right after baking it (once). Since you’re only feeding it one day in advance, there’s no need for multiple feedings. The cake will still be flavorful, moist, and ready to serve the next day.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. Also, use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: To make this recipe nut-free, omit adding the chopped nuts to the batter or substitute with your favorite seeds like sunflower seeds, pumpkin seeds (pepitas), or sesame seeds. These seeds provide a similar texture and crunch. Keep in mind that flavors might vary slightly, so choose seeds that complement the other ingredients in the recipe.
- Soaking the Fruits: It takes time to achieve the best flavor. Pro Tip: Soak the fruits at least 2-3 days in advance. Use a jar with a tight lid and stir the mixture once a day for even absorption.
- Long Baking Time: The cake can dry out if overbaked. Pro Tip: Bake at a low temperature and keep a close eye on the last 30 minutes. Cover the cake loosely with foil if the top browns too quickly.
- Cooling: The dense cake takes time to cool properly. Pro Tip: Let the cake cool in the pan for 15-20 minutes, then transfer it to a wire rack. Be patient; slicing too soon can crumble the cake.
- Spiced Rum Twist: Add a splash of spiced rum to the batter.
- Citrusy Delight: Use lemon or orange zest for a bright flavor.
- Chocolatey Touch: Fold in dark chocolate chunks for a modern twist.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Hi! So we made the cake this Christmas and it was delicious!! Thank you so much. Now I need to make it again for guests coming over this weekend and I’m curious whether I could keep the cake made with orange juice at room temperature for 3 days- considering it’s over 30°c these days (in the southern hemisphere!)… or should I just refrigerate it? I refrigerated the last cake and it felt a bit dry after doing so. What do you suggest?
Hello Nikki! Hi! I’m so happy to hear you loved the cake — that makes my day 💛 With temps over 30°C, I definitely wouldn’t leave it at room temperature for 3 days. I know exactly what you mean about refrigeration making it feel a bit dry, though. What I suggest is refrigerating it well wrapped or in an airtight container, then taking it out a few hours before serving so it can come back to room temperature — that helps the texture a lot. If you want extra insurance, you can lightly brush the cake with a little orange juice or simple syrup before wrapping it; that keeps it nice and moist. Hope your guests love it just as much as you did, even in that summer heat!
Thanks for the suggestion! I made it today and it came out ammmmazing once again .. yum yum yum … now the real challenge is to hide till Saturday 😁
Hi Nikki! Haha, I love that challenge 😄 I’m so glad it turned out amazing again — that’s always the hardest part, keeping it hidden until the big day. Wishing you lots of willpower… or at least a really good hiding spot!
Hi! I’m so glad I stumbled upon this eggless AND alcohol free Christmas cake recipe! At the risk of sounding like a super fussy family, can we use dried cranberries instead of sultanas/raisins/currants? Thanks!
Hi Swapna! I’m so happy you found the recipe 😊 And not fussy at all — that’s a great question! Yes, you can absolutely use dried cranberries instead of the sultanas/raisins/currants. They’ll add a slightly tart flavor, which is lovely in a Christmas cake. If your cranberries are very dry, you might want to soak them briefly in warm juice or water to plump them up, but it’s totally optional. Hope you love the cake — happy baking! 🎄
This recipe turned out excellent!! I made it approximately five weeks ago and followed the feeding instructions. Our house likes a “boozey” or rum fruitcake. I followed the directions implicitly. The only thing I didn’t do was use a glaze. This is a great fruitcake! It’s the first one I have made. I was intimidated to make one. However, I was tired of paying $50 for a 2-lb fruitcake even though the one we purchased regularly was quite good. I believe this fruitcake recipe matches or beats the cake from the monastery and that’s high praise.
Thank you for creating this eggless recipe Oriana.
Hello Marybeth! Oh wow — thank you for this incredible message! 🙏💕 I’m so happy your first homemade fruitcake turned out so beautifully, especially after following all the feeding steps. A good, boozy rum fruitcake is pure magic, and hearing that it matches or even beats the monastery one… that is truly high praise and means so much to me. I totally get the intimidation — fruitcakes feel like a big project at first — but you did it perfectly, and now you never have to buy those expensive ones again! I’m really grateful you trusted my eggless recipe for such a special bake. Enjoy every slice! 🎄✨
Thank you so much for this recipe! My daughter has an egg allergy and I’ve been searching for years for a traditional Christmas cake recipe – not vegan, no complicated extras – just without eggs! Haven’t tried it yet but I’m so excited to make it with her.
Hello Alyssa! Aww, this makes me so happy to hear! 💕 I totally understand how hard it can be to find a traditional recipe without eggs. I hope you and your daughter have the best time baking it together—it’s such a special way to make holiday memories. Please let me know how it turns out!
Finally made it and it’s absolutely beautiful! Highly recommend, thank you so much x
Hello Alyssa! That makes me so happy to hear! I’m so glad it turned out beautifully for you — thanks for taking the time to come back and share that, it truly means a lot 💛
Hi, thanks for sharing!
For the eggless fruitcake, what can I substitue for the apple cider vinegar and the molasses.
What molasess contribute to the cake?
Won’t these two(molasses and ACV) be to over powering in case of smell and taste?
Iam looking forwas to your response?
You can email me also @
sandra.poliah@gmail.com
Thanks very much
Sandra.
Hi Sandra! For the eggless fruitcake, you can substitute the apple cider vinegar with white vinegar — it just adds a little acid to help the cake rise and stay tender. The molasses contributes depth of flavor, sweetness, and that rich color. It shouldn’t be overpowering, but if you’re not a fan, you can replace it with honey or maple syrup for a milder taste. I promise the balance of spices and fruit keeps everything tasting just right! 💛
Do you have links to the dried fruit and mixed peel? I’m having trouble finding the right ones.
Hello Candace! I use a mix of orange peel, lemon peel, and cherries, similar to this Waitrose Italian Cut Mixed Candied Peel and these Paradise Red Cherries. Hope this helps!
Hi Oriana!!
Thank you for your wonderful recipe! Have been waiting for this one for so long! This is a very easy to make Christmas cake. Most recipes I’ve come across make it very complex having to caramelise sugar and all. I didn’t get molasses at my place, even on Amazon the delivery day was too far off as it had to be imported. I replaced it with maple syrup (3/4 th cup of maple syrup for 1 cup molasses) . It came out super delicious.
Hi Ramya! Thank you so much for your kind words and for sharing your experience—I’m so glad the recipe lived up to your expectations! I love your idea of using maple syrup as a substitute for molasses; it’s great to hear it worked out so well. Wishing you a Happy New Year filled with joy, love, and lots of delicious bakes! x- Oriana
I know your recipes are fail proof. But i am getting apprehensive of all that batter will fit into a 9inch baking mould? Can i divide the batter into 2 9 inch baking moulds and decrease the baking time?
Hello Shakti! You’ll need a 9-inch (23 cm) pan that is at least 2.75 to 3 inches (7 to 7.5 cm) deep. This cake does not rise much. Sure you can bake it in two pans and adjust the baking time. Thank you so much for trusting my recipes—I really appreciate that! I hope this helps, and happy baking! Wishing you a wonderful holiday season!
Oh my gosh, Oriana, I’m so happy you created this recipe!!! My husband was just recently talking about this kind of cake, and my daughter, as you know, is allergic to eggs and nuts, and now my husband has Celiac Disease, so he can have the gluten-free version! Oh, thank you so much!🙏
Hello Noorie! Oh my gosh, thank you for your kind words! I’m so happy this recipe is a perfect fit for your family—it’s moments like this that remind me why I love what I do. I hope your husband enjoys the cake and that it becomes a new family favorite! Sending lots of love as you navigate these challenges together. Wishing you and your family a joyful and delicious holiday season!