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5 from 5 votes

Eggless Fruit Cake {Non-Alcoholic!}

Course Cakes
Cuisine Indian
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 12 -16
Author Rafeeda


  • 2 cups dry fruit refer notes
  • 1 cup fresh orange juice
  • 1 cup mixed nuts almonds, walnuts, cashews
  • 225 gm butter
  • 1 cup milk
  • 2 tbsp vinegar
  • 1 tsp baking soda
  • 1 1/2 cup all purpose flour
  • 1 cup wholewheat flour
  • 1 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp ginger powder
  • 1 tsp cardamom powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp clove powder
  • 1 1/4 cup brown sugar
  • 1 tsp vanilla extract


  • Chop all the dry fruits into equal sized pieces. Transfer to a glass bowl with a lid. Pour the orange juice and allow it to soak in the fridge overnight.
  • Preheat oven to 180 degrees. Grease a 10 inch spring-form pan generously.
  • Melt the butter and allow it to cool.
  • Slightly toast the nuts and chop them coarsely.
  • Add the vinegar to the milk and allow it to curdle, around 10 minutes.
  • Meanwhile take out the fruits and allow it to come to room temperature.
  • Sift together the flours, salt, baking powder and spice powders into a large mixing bowl. Add the sugar and whisk together.
  • Now add the nuts and toss. Add the dry fruits with all the liquid that maybe in the bowl and the melted butter. Fold with a spatula till nicely mixed.
  • Add the baking soda to the milk-vinegar mixture and allow it to froth. Immediately, add into the batter and fold in till well combined.
  • Spread into the prepared pan and tap lightly to flatten the top. Bake for 50 minutes to one hour till skewer comes out clean.
  • Allow to cool completely before serving.


I used 1/2 cup of raisins, and the remaining was filled with dried cranberries, dried cherries, dried mango, dried papaya, a few dried apricots, around 4 dried figs and some dates.