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Easy Fruit Cake Recipe – Non-Alcoholic Christmas Fruit Cake

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Easy Fruit Cake Recipe – Non-Alcoholic Christmas Fruit Cake

 

An easy to make fruit cake with mixed dried fruit like cranberries, currants, and raisins. A fruit cake recipe without alcohol.

 

Christmas fruit cake without alcohol

A classic Christmas fruit cake, the English style is indeed a nice kind of cake to have for the holidays. If it wasn’t this huge drawback of having to make it so much in advance and then think about wrapping and unwrapping it, soaking it with brandy again and again over the course of several weeks or even months.

And then the alcohol, I don’t mind it, I have had a classic fruit cake with brandy and found it delicious, but it would not do for the kids…

So I am glad for this delicious and easy fruit cake recipe, using no alcohol at all and needing no soaking times or wrapping paper.

 

easy fruit cake without alcohol

 

Fruit cake recipe with mixed fruit

As mentioned above I have had a classic English fruit cake before, I didn’t bake it myself though. What I did bake was a huge wedding cake, which used a Jamaican fruit cake as a base. It was a really massive cake, not only in appearance but also in taste and use of ingredients.

Lots of (rather expensive) ingredients, quite a lot of work and lots of alcohol. Although I liked the cake, I did rather think you could mainly taste the sweetness and the alcohol in it. Dense, heavy, full of dried fruit and brandy.

Good, but not something I would bake for my family.

So, I wanted to come up with a lighter version of the classic fruit cake, lighter in any sense: lighter in texture, lighter in sugar, lighter in alcohol and lighter for the purse as well.

This non-alcoholic Christmas cake meets all my requirements. It has a much lighter crumb, it contains no alcohol at all, only a fair amount of sugar, less dried fruit than the original and due to the lack of alcohol and the use of less dried fruit, it is not as expensive anymore either.

And I should not forget to mention how delicious this easy fruit cake without alcohol is. Soft, sweet and spicy, the perfect cake for Christmas time.

 

easy fruit cake without alcohol

 

Ingredients for the easy fruit cake recipe

Dried fruit:

  • I used a mixture of cranberries, currants and raisins or sultanas to make the dried fruit cake. Keep the raisins or sultanas no matter what, they are mandatory and they are the cheapest dried fruit you could possibly buy for this fruit cake recipe.
  • Otherwise, you could play a little with the sorts of dried fruit you choose. I love to use cranberries and currants because they are tarter than other sorts of dried fruit, but you could replace them (or parts of them) with other dried fruit like apricots, a few prunes, dried cherries or whatever you like.
  • Some people add candied peel, but I am really never keen on that… however, that is personal taste, if you like it, you can add some candied peel to the non-alcoholic Christmas fruit cake as well. If you decide to add candied peel, reduce the number of glace cherries and replace that with the candied peel.

 

easy fruit cake without alcohol

 

Sugar:

  • I used muscovado sugar to make this Christmas fruit cake, however, muscovado sugar is not easily found outside of the UK (you can find it online).
  • I’ve learned that muscovado sugar is sometimes known as Barbados sugar, so you might want to check that as well.
  • Muscovado is a brown, moist and somehow spicy tasting sugar (although there are no spices in it). It comes in light or dark brown apparently, but I have only ever been able to buy the dark brown sort.
  • When I don’t have it, I replace it with regular brown sugar. I add one tablespoon less brown sugar to the batter, adding one tablespoon of molasses instead.

 

easy fruit cake without alcohol

 

How to make a non-alcoholic Christmas fruit cake

  • This recipe is so much easier to make than the classic version of a Christmas fruit cake. Actually, all it takes is to mix the ingredients, pour them into the baking dish and bake.
  • I use a small springform (or cake tin) to make it, which is rather unusual for me. Normally, I would take the standard-sized springform, which has a diameter of 26 cm in Germany, but in this case, a 20 cm/ 8 cm springform or cake tin is enough for a regular family and a couple of guests.
  • Although being lighter, the fruit cake is still mightier than a regular pound or loaf cake.
  • Once baked, let the Christmas fruit cake without alcohol cool in the tin.
  • You can serve it immediately once it is cooled, but I prefer to make it one day in advance, wrap in aluminum foil once cooled and serve it the next day with a cup of coffee or tea.

I wish you a very Merry Christmas, a wonderful time with your family and friends.

 

PIN IT FOR LATER!

 

christmas fruit cake without alcohol

 

Other Christmas cakes:

Cappuccino Whiskey Cake with Cream Cheese Filling
Dobos Torte – Hungarian Cake with Chocolate Buttercream and Caramel
Romanian Chocolate Cake with Ganache – Boema

Fruit Mince Pies with Homemade Mince Pie Filling

 

 

non alcoholic christmas fruit cake

Easy Fruit Cake Recipe – Non-Alcoholic Christmas Fruit Cake

Yield: 10
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

An easy fruit cake without alcohol for Christmas, you can put this recipe together in only 15 minutes (plus baking time).

Ingredients

  • 250 g/ 8.8 oz/ 1 cup unsalted butter, soft
  • 200 g/ 7 oz/ 1 cup muscovado sugar (See note 1)
  • 4 eggs
  • 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all purpose flour
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon ground all-spice
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cinnamon
  • a few gratings of fresh nutmeg
  • 100 g/ 3.5 oz/ ½ cup dried cranberries
  • 150 g/ 5.3 oz/ ¾ cup dried currants
  • 250 g/ 8.8 oz/ 1 ¼ cups sultanas or raisins
  • 100 g/ 3.5 oz/ ½ chopped glacé cherries (See note 2)
  • icing sugar, optional

Instructions

  1. Preheat the oven to 140 degrees Celsius/ 285 degrees Fahrenheit. Butter a deep 20 cm/ 8 inch round cake tin or springform and line the bottom with baking paper.
  2. Place the soft butter, muscovado sugar, eggs, flour, all-spice, cardamom, cinnamon and nutmeg to a large bowl. Mix well.
  3. Add the cranberries, currants, sultanas or raisins and glace cherries.
  4. Pour the mixture to the prepared baking dish and bake for 2 to 2 ¼ hours or until the cake is firm to the touch and a toothpick inserted in the middle comes out clean.
  5. Check the cake after one hour or so and loosely cover the top with a piece of aluminum foil to prevent it from getting too dark.
  6. Let the cake cool in the baking dish, then turn it out.
  7. You can serve the Christmas fruit cake immediately, but it is even better if served the next day.
  8. If you make it one day in advance, let it cool completely, wrap it in aluminum foil and leave it at room temperature until the next day.
  9. Sprinkle with icing sugar before serving, if desired.

Notes

  1. You can replace the muscovado sugar with the same amount of brown sugar minus one tablespoon. Add one tablespoon molasses instead of the missing tablespoon sugar, if available.
  2. You can replace one third or half of the glace cherries with candied peel of your choice.
Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 781Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 128mgSodium: 122mgCarbohydrates: 145gFiber: 3gSugar: 118gProtein: 7g

Nutrition information isn’t always accurate.

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Kirst

Tuesday 15th of December 2020

Is this cake freezable so u can make it in advance?

Adina

Tuesday 15th of December 2020

Hi Kirst. Yes, you can freeze the cake. But if you make it towards the end of the week, it will keep in the fridge as well. Just wrap it well.

Mike

Monday 7th of December 2020

Hi. I made this recipe as a test run ahead of doing it at Christmas. It was fantastic. I’ve subsequently been asked by a couple of family members to make it for them - but they each want one about half the size of this. If I was to divide this recipe into two 2lb loaf tins (the one I made in my 8” cake tin weighed nearly 3.5lb), can you advise what this would do to the oven time?

Adina

Tuesday 8th of December 2020

Hi Mike, I am so happy you liked it. I think the baking time will not change considerably, if you divide the batter I suppose it will still have about the same thickness in the tin. Start checking with the toothpick after about 1 3/4 hours and keep checking until the toothpick inserted in the middle is clean. If the cakes are much flatter, then you should definitely bake them for a shorter time, start checking after about 1 hour. It is the thickness that matters most. Happy baking!

salome wanjiku

Monday 21st of September 2020

This is awesome i intend to try it with my junior baking class

Adina

Monday 21st of September 2020

I am glad to hear it! :)

Lynda Arnold

Monday 23rd of December 2019

I found the cake a little dry, how much apple sauce would you add to the recipe? I really loved the combination of cherries, raisins, sultanas and cranberries all my favorites. My 4 year old grandson who is quite fussy also ate it. Would definitely try it again if I could make the cake more moist. I did use brown sugar with treacle as I could not find muscovado sugar could this have been the reason that the cake was a little dry?

Adina

Monday 23rd of December 2019

Hi Lynda, that can be it. Muscovado has quite a "wet" appearance. Also, measuring the ingredients can be tricky if you measure with cups, too much flour can be the cause of a drier cake. Or maybe the oven temperature was too high, ovens have their own will sometimes. It is hard to say from afar. I have never added apple sauce, so I cannot say anything about that before trying myself. But I am glad you liked the taste.

pat

Tuesday 10th of December 2019

very easy, I added applesauce to make it a little moister

Adina

Wednesday 11th of December 2019

Thank you for your feedback, Pat. I am so glad you liked it! :)

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