Eggless Christmas Fruit Cake
- š„ 1 cup dark rum or fruit wine
- š 2 cups mixed dried fruit, raisins, currants, prunes
- š 1 orange, zested and juiced
- š 1 lemon, zested
- š° 1/2 cup chopped nuts, walnuts or pecans
- šæ 1 teaspoon mixed spice, cinnamon, nutmeg, allspice
- š§ 1/2 teaspoon salt
- š¬ 1 cup dark brown sugar
- š„„ 1/2 cup molasses
- š§ 1/2 cup unsalted butter
- š§ 1 cup unsweetened apple juice
- š¾ 2 cups all-purpose flour
- š„ 1 teaspoon baking powder
- š„ 1 teaspoon baking soda
- šÆ 1 teaspoon vanilla extract
- š Maraschino cherries and fresh mint, for garnish
Experience the rich flavors of the Caribbean with this Eggless Christmas Fruit Cake, also known as Black Cake. Traditionally served during the holiday season, this decadent cake is filled with a medley of dried fruits and warm spices, perfect for a festive dessert without the use of eggs.
Eggless Christmas Fruit Cake: A Caribbean Delight
Experience the rich flavors of the Caribbean with this Eggless Christmas Fruit Cake, also known as Black Cake. Traditionally served during the holiday season, this decadent cake is filled with a medley of dried fruits and warm spices, perfect for a festive dessert without the use of eggs.
Ingredients
š„ 1 cup dark rum or fruit wine
š 2 cups mixed dried fruit, raisins, currants, prunes
š 1 orange, zested and juiced
š 1 lemon, zested
š° 1/2 cup chopped nuts, walnuts or pecans
šæ 1 teaspoon mixed spice, cinnamon, nutmeg, allspice
š§ 1/2 teaspoon salt
š¬ 1 cup dark brown sugar
š„„ 1/2 cup molasses
š§ 1/2 cup unsalted butter
š§ 1 cup unsweetened apple juice
š¾ 2 cups all-purpose flour
š„ 1 teaspoon baking powder
š„ 1 teaspoon baking soda
šÆ 1 teaspoon vanilla extract
š Maraschino cherries and fresh mint, for garnish
Instructions
1- Prep the Fruits:
- Combine the mixed dried fruit, rum or fruit wine, orange juice, orange zest, and lemon zest in a bowl.
- Cover with plastic wrap and allow to soak overnight or for at least 8 hours.
2- Make the Cake Batter:
- Preheat your oven to 325Ā°F (163Ā°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- In a saucepan over medium heat, combine dark brown sugar, molasses, butter, and unsweetened apple juice. Stir until the sugar and butter have melted. Remove from heat and allow to cool slightly.
- Sift together the flour, baking powder, baking soda, mixed spice, and salt in a large bowl.
- Slowly add the melted mixture to the dry ingredients, stirring until fully combined.
- Stir in the soaked fruits and any remaining liquid, nuts, and vanilla extract. Mix well to ensure even distribution.
3- Bake the Cake:
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 60-75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4- Serve and Garnish:
- Slice the cake and serve on a white or blue plate.
- Garnish each slice with a maraschino cherry and a fresh mint leaf for a festive touch.
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 95 minutes
Servings: 8-10
Calories: Approximately 450 per serving (estimate)
Proteins: 5g
Fats: 15g
Carbohydrates: 72g
Equipment: 9-inch round cake pan, medium saucepan, large mixing bowl, spatula, wire rack, white or blue serving plate
Cooking Tips:
- Ensure that the dried fruits are chopped evenly for a consistent texture.
- For a deeper flavor, allow the baked cake to rest overnight before serving.
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Toya's Kitchen: https://www.youtube.com/@ToyasKitchen
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