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    You are in: Home / Recipes / Christmas Fruitcake (Eggless) Recipe
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    Christmas Fruitcake (Eggless)

    Christmas Fruitcake (Eggless). Photo by Chef #1801482645

    1/1 Photo of Christmas Fruitcake (Eggless)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Zurie's Note:

    This is a very easy cake to make. The fruits never sink, and the cake is not as rich as some fruitcakes. Do not be put off by the list of ingredients -- it's worth adding them all. This is a South African recipe, so Zaarmail me for substitutions if necessary.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grease and line a large square or round cake tin with baking paper, and grease the paper as well. Heat oven to 375 deg F or 190 deg Celsius.
    2. 2
      In a large pot mix the first 10 ingredients up to and including the boiling water.
    3. 3
      Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
    4. 4
      Remove from heat and cool somewhat.
    5. 5
      Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
    6. 6
      When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
    7. 7
      Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon).
    8. 8
      When everything has been incorporated well, remove the bowl from the mixer. Fold in the chopped figs, whole cherries and roughly chopped nuts. Use a wooden spoon.
    9. 9
      Spoon the batter into the prepared tin, and smooth the top.
    10. 10
      Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
    11. 11
      At the same time lay a double thickness of foil over the cake to prevent scorching.
    12. 12
      Test with a skewer before removing!
    13. 13
      Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
    14. 14
      When cool, place on waxed paper in an airtight cake tin. Before using at Christmas, sprinkle over brandy, whisky or bourbon another 2 - 3 times.

    Ratings & Reviews:

    • on January 02, 2013

      55

      This cake is a winner! Light and moist, the fruit indeed remains suspended, and is very easy to make. For vegans who want an alcohol-free cake a fruit juice 'brew' made up of grape, berry and cranberry juices, a tablespoon quince preserve, with a teaspoon caramel (!) essence worked perfectly. I used two 9" pans instead of one large pan. The baking time was cut down to 1 hour 10 minutes in total: 40 min at 190 degrees C, and 30 minutes at 180. I hastily baked another batch the day before Christmas, as the first batch didn't last.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2008

      55

      My son has egg allergies. I tried this recipe and everyone loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Christmas Fruitcake (Eggless)

    Serving Size: 1 (197 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 639.1
     
    Calories from Fat 271
    42%
    Total Fat 30.2 g
    46%
    Saturated Fat 11.3 g
    56%
    Cholesterol 40.6 mg
    13%
    Sodium 1145.9 mg
    47%
    Total Carbohydrate 78.6 g
    26%
    Dietary Fiber 5.2 g
    21%
    Sugars 45.7 g
    183%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    dried mixed fruit

    maraschino cherries

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