I and my ladoo both are a die-hard cake lover. How can we miss making a Christmas cake? All we need is a reason to eat cake.
The Malai Cake recipe that I posted in July, is a winner so far. I believe the ease of making the cake and effective use of the malai made the cake a big hit. Not to forget the Chocolate Cake with Ganache, made by Garv, was liked by people of all ages.
However, Christmas is a different occasion and I wanted to make something different.
Traditional Christmas cake recipe
A Christmas cake is a rich fruit cake covered with marzipan and icing, eaten at Christmas. Traditionally, the English people used to fast a day before the Christmas evening. The very next day they used to prepare and plum porridge to line their stomachs after a day of fasting. The plum porridge cake is the traditional Christmas cake recipe.
Ever since the human race has existed, they have always experimented and furthered the available. So happened with the Xmas cake recipe. The addition of spices and dried fruits in the plum porridge, converted the porridge into a pudding.
The original recipe was further modified with the removal of oatmeal and addition of wheat flour, butter, and eggs etc. That resulted in a more firm Christmas log cake. The richer the family, the richer the ingredients became. Addition of almonds and sugar into the cake was more of a sign of richness.
Addition of alcohol in the Christmas Desserts
Gradually alcohol became a part of the Christmas Desserts, a sign or richness. These cakes were made in advance, almost two months in advance. Brandy, Whisky, and Rum were poured in the cakes from time to time until Christmas. The process is called “feeding” the cake. This feeding process helps to mature the cake.
In India, a Christmas cake is traditionally a fruit cake with many variants. The most popular variant is Allahabadi cake, which is a traditional Rum Christmas fruit cake. The cake gets its name from Allahabad, a city in Northern side of India.
This Christmas season, I thought to bake my own Christmas cake rather than buying it from the market. Since I was baking it for my family so I was looking for a Non-alcoholic Christmas Cake recipe without eggs that everyone in the family could enjoy. How to make this non-alcoholic Christmas cake was still pounding in my head.
After reading a lot of Christmas cake ideas, I finally replaced the alcohol with fresh orange juice. Soaked the chopped nuts in fresh orange juice and honey for a good 2 months. Don’t have time to soak nuts for 2 months? Hang in with me and I will share a magical tip with you.
The experiment was successful. People were going crazy to know that we can soak nut in fresh orange juice and it will stay intact. The recipe turned out to be super delicious and an easy Christmas cake recipe.
For folks, who would have missed soaking nuts for 2 months and want to make the cake instantly, they may boil the nuts in a mixture of honey and fresh orange juice till the juice reduces to half. Do not worry, the cake will still delight everyone.
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Let’s start with the recipe.
|Fresh Orange Juice||2 cups|
|Nuts (Raisin, Glazed Cherries, Tutti Frutti, Almonds, Cashew, Black Berries)||1 ½ cup|
|For Caramel Sauce|
|Fresh Cream||½ cup|
|Salted Butter||1 tbs|
|For Cake Batter|
|All-Purpose Flour||1 cup|
|Ginger Powder||¼ tsp|
|Cinnamon Powder||¼ tsp|
|Nutmeg Powder||¼ tsp|
|Olive Oil||½ cup|
|Baking Powder||½ tsp|
|Baking Soda||½ tsp|
|Total Calories||3922.75 Calories|
|Total Servings||10 Slices|
|Calories per Serving||392.27 Per Slice|
Disclaimer: The calories count mentioned above has been calculated using Google as a reference point. The count could differ depending on type and quality of ingredient you are using. Sonlicious does not guarantee in the accuracy of these calculations.
Finely chop all the nuts and berries. Mix with honey and fresh orange juice. Take a glass jar and put the mixture into it. Make sure that all the nuts and berries are soaked well in juice. Cover it with lid and keep it in the refrigerator if you want to soak for a longer time.
I soaked Nuts and berries for 2 months.
For Caramel sauce, Heat a non-stick pan. Add sugar to it and keep the pan on low to medium flame. Let the sugar dissolve. Once the sugar dissolves, switch off the flame and add fresh cream to it and stir well. Mix it properly. Now keep it again on medium flame and add butter to it and stir it for 2-3 minutes. Switch off the flame and let it cool down.
In a large bowl, take caramel sauce. Add oil, soaked nuts and berries and mix. In a separate bowl, sift all the dry ingredients (Flour, Spices, Baking powder and Baking soda).
Mix all the dry ingredients with wet ingredients and make a smooth batter. Don’t over mix the batter.
Pour this batter into a greased baking tin and tap it once.
Meanwhile, preheat the oven at 180 °C. Now bake this batter at the same temperature for about 30 minutes or till a toothpick inserted into the center comes out clean.
Once done, take the pan out of the oven and let it cool completely.