Eggless Christmas Cake In Kadai & Oven

Recipe – Video

Note- Please read recipe notes for more details on the ingredients.

OTG – I use Bajaj 35-litre oven. You can find it on Amazon, here: https://amzn.to/2Q0OumQ
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Kitchen Weighing Scale – A must for measuring ingredients. I bought this one from Amazon: https://amzn.to/2U1BcMe

To make buttermilk, in a bowl add luke warm milk and add vinegar or lemon juice in it. Stir and keep it aside for 10 minutes.
To prepare the wet ingredients in a bowl add light brown sugar, oil, honey and mix well.
Now add the butter milk, vanilla extract, cinnamon powder, ginger powder, clove powder, nutmeg powder and till the sugar dissolves completely.
To prepare the dry ingredients in another large bowl sift together refined flour, cocoa powder, baking soda and salt. Mix well.
Now add dried mixed fruits, raisins, black currants, tutti frutti, chopped almonds, cashews, and fold in till they are properly coated with the refined flour.
Further add the dried ingredients into the wet ingredients in two batches and gently fold them in. Do not overmix.
Pour the batter in a cake tin lined with parchment paper. Smoothen the top of the cake with the back of a spoon. Tap it couple of times to remove any air bubbles.

In a sauce pan add the dried fruits and nuts along with the orange juice and sugar.
Now let them simmer on medium flame and while stirring it continuously cook till all the juice is absorbed by the fruits. Once done let them cool down.
Now evenly spread the fruits on the top of the cake. The cake is ready to be baked now.

In a large kadai add salt and place a stand inside it. Now cover it with a lid and let it heat on medium flame for 10 minutes.
Carefully place the cake tin in the kadai on the stand and cover it with a lid. Now bake it on medium to low flame for 60 minutes or until a knife inserted in the center of the cake comes out clean.

Preheat the oven to 150 C (329 F) for 10 minutes, placing the rack in the center of the oven.
Place the cake tin in the middle rack of the oven and bake for 70-80 minutes at 150 C or until a toothpick inserted in the center comes out clean. If the top of the cake browns too much then cover it with an aluminum foil.
Once baked, remove it on a wire rack and let it cool down for sometime before removing it from the cake tin.
Let it cool down completely and slice it the next day for better taste and flavour.
Store your Eggless Christmas cake in the refrigerator in an airtight container for upto 30 days.

You can use any dried fruits of your choice like, oranges, figs, prunes, apricots, cranberries, plums, cherries etc. Just make sure the final measurement is the same.
If you want to add rum then soak the fruits in rum and add them while adding the liquid ingredients in the flour.
Do check your cake 10 minutes before the baking time as all oven are different.
Always cut the Christmas cake the next day else it might crumble while slicing.