Eggless Kerala Christmas Fruit Cake

Ingredients

• 156 g (1¼ cups)plain flour
• ½ tspbicarbonate of soda
• ½ tspbaking powder
• 200 g (1 cup)light brown sugar
• 85 gbutter, softened
• 120 g (½ cup)yoghurt, whisked and at room temperature
• 60 ml (¼ cup)hot milk
• ½ tspvanilla essence
• 280 g (1¾ cups)mixed dried fruit
• 240 ml (1 cup)apple juice
• 1clove
• 2cardamom pods
• A small piececinnamon

Instructions

1. 1

   Soak the fruit

   Soak the mixed dried fruit in the apple juice overnight. The fruit can be left whole, or chop larger pieces such as dates or apricots before soaking.

2. 2

   Heat the oven

   Preheat the oven to 180°C for 10 minutes before baking.

3. 3

   Prepare fruit and spices

   Just before making the cake, drain the fruit and set it aside. Grind the clove, cinnamon and cardamom with 1 teaspoon of sugar, then set the spice powder aside.

4. 4

   Mix the batter

   Sift together the flour, baking powder and bicarbonate of soda. Whisk the softened butter and brown sugar until light and fluffy. Add the hot milk, yoghurt and vanilla essence and mix well; the mixture may look curdled at this stage. Fold in the sifted flour in two batches.

5. 5

   Fold in fruit

   Coat the drained fruit with 1 tablespoon of flour. Fold it into the batter with the ground spice mixture.

6. 6

   Bake the cake

   Grease and line a cake tin with baking paper, then pour in the batter. Bake in the preheated oven until a toothpick inserted into the cake comes out clean. Depending on the tin size, this can take 25–45 minutes.

7. 7

   Cool and store

   Let the cake cool completely before slicing. Store it in an airtight container at room temperature for 3–4 days; in a very hot or humid place, refrigerate it after 2 days.

What is Kerala Christmas fruit cake?

Kerala Christmas fruit cake is a festive cake built around dried fruit and warm spices. This eggless version uses yoghurt and raising agents to help form its crumb, with apple juice soaking the fruit before baking.

Fruit soak: leaving the dried fruit overnight gives it time to take up the juice. Grinding the spices fresh brings clove, cardamom and cinnamon into the batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 5g protein, 70g carbs, 10g fat.

Most of the carbohydrates come from the flour, brown sugar and dried fruit, while butter supplies most of the fat. The yoghurt contributes some protein, though this cake is not a major protein source. Serve a slice with plain yoghurt or fresh fruit for a more balanced plate.

Choosing the fruit

Fruit mix: sultanas, seedless raisins, currants and candied citrus peel are suggested choices, but other dried fruit can be used. Chop larger pieces such as dates or apricots so they are easier to fold through the batter.

Drain well: remove excess apple juice before adding the fruit to the cake. The recipe coats it with flour before folding it in, helping the pieces stay distributed through the batter.

Getting the batter right

Butter and sugar: whisk the softened butter with the brown sugar until the mixture looks light and fluffy. This is the first stage of building the cake batter.

Yoghurt mixture: after adding the milk, yoghurt and vanilla, the batter may appear curdled. The method notes that it comes together when the sifted flour is folded in, so continue with the recipe rather than trying to correct it at this point.

Folding without overmixing

Flour batches: add the sifted dry ingredients in two batches and fold them through. This brings the batter together without vigorous mixing.

Fruit and spice: fold in the floured, drained fruit and ground spices at the end. Aim for an even spread of fruit rather than crushing or mashing it into the batter.

Checking when it is baked

Timing: the stated bake time is 25–45 minutes, with the tin size affecting how long the cake takes. Begin checking as it approaches the shorter end of that range.

Doneness: insert a toothpick into the cake; it is ready when the toothpick comes out clean. Let it cool completely before slicing so the cake can set.

Serving the cake

Slices of this spiced fruit cake work well with tea or coffee. Its dried fruit and brown sugar give it a sweet, substantial character, so a modest slice can be served on its own.

For a dessert plate, pair a slice with plain yoghurt or fresh fruit. These add a fresher contrast without changing the cake itself.

Recipe notes & tips

• Bring the yoghurt to room temperature before mixing it into the batter.
• Chop large dried fruit pieces before soaking so they are easier to distribute.
• Grind the spices with the teaspoon of sugar just before making the cake.
• Drain the soaked fruit before coating it with flour.
• Use a toothpick to check the centre rather than relying on the clock alone.
• Wait until the cake is completely cool before slicing.

Variations

• Change the fruit: use dried fruit of your choice, chopping larger pieces before soaking.
• Use citrus peel: include candied orange and lemon peel for a bright, aromatic note.
• Adjust the spice: vary the balance of clove, cardamom and cinnamon to suit your preference.
• Try another soaking juice: use a different fruit juice in place of apple juice.
• Make smaller cakes: divide the batter between smaller tins and check each one for doneness.

Common mistakes to avoid

• Skipping the soak: the fruit needs an overnight rest in apple juice, so start the preparation the day before.
• Leaving large fruit whole: chop dates or apricots into small pieces before soaking.
• Adding fruit with excess juice: drain it before flouring and folding it into the batter.
• Overworking the batter: fold in the flour in two batches, then fold the fruit and spices through gently.
• Assuming a fixed bake time: tin size changes the timing, so use the clean-toothpick test.
• Slicing while warm: cool the cake completely first so it is easier to cut.

How to store

Keep the cooled cake in an airtight container at room temperature for 3–4 days. If you live somewhere very hot or humid, refrigerate it after 2 days; bring slices to room temperature before serving.

Frequently asked questions