A fabulously simple dairy, egg and sugar free fruitcake recipe that works every time. As I see a few questions about the lack of eggs and butter, the fruit soaked in the orange juice overnight is important as it is this wet mixture and the added flour the next day that bind the cake together.
Ingredients:
1 kg (2.2lbs) fruit - sultanas or a mixture of whatever fruit you like
Soak overnight in 2 & 1/2 cups of orange juice
Method:
After soaking overnight, next day add the following ingredients;
2 cups of self raising flour
2 teaspoons of mixed spice
1 teaspoon essence (rum, brandy, vanilla or caramel)...or you could add some of the "real" deal :)
Bake in the centre of your oven in a deep sided cake tin at 150 degrees celsius or (302 Farenheit) for approximately 1 and a half hours or until cooked. Remember everyone's ovens tend to vary so test with a skewer and if it comes out clean...."Voila", if not you may have to cook a little longer.
Bon Appetite!
Just wandering no fat or eggs or have I missed them
ReplyDeleteNo fat or eggs, correct :)
DeleteSounds very interesting. I must try. Love fruit cake. Thanks for the recipe!
ReplyDeleteYou wont be disappointedd
DeleteIt’s a great vegan fruit cake and also delicious. It’s a Dundee cake if you place almonds on top
ReplyDeleteThats a great idea :)
DeletePlease, what is mixed spice?
ReplyDeleteMixed Spice is a pre mixed spice you can purchase in supermarkets. I am not sure of all the ingredients, I know it contains cinnamon. You should be able to purchase in the spices section in a box/jar pre mixed called "Mixed Spice". Any problems, let me know and I will identify the spices in there for you.
DeleteWhat sort of orange juice
ReplyDeleteI usually just use orange juice from a carton that contains no sugar or additives or you can squeeze fresh orange juice.
DeleteCan't wait to try this recipe for Christmas. Thank you for ur recipe.
ReplyDeleteYour welcome
DeleteDo you discard the orange juice or use it in the cake?
ReplyDeleteThe orange juice mainly soaks into the fruit, you don't discard anything, along with the flour it is this moisture that binds the cake together, hence no eggs.
DeleteThank you so much for this eggless and sugar free recipe. Defense going to try.
ReplyDeleteEggs ?
ReplyDeleteNone, as per my note above the picture :)
DeleteButter
ReplyDeleteNope, no dairy or eggs :)
DeleteDont you need any eggs with this recipe?
ReplyDeleteNo eggs at all
DeleteNot butter in the cake?
ReplyDeleteNo butter, no eggs
DeleteWell, that looks super easy! My family adores fruitcake, but I don't often make it because it is so expensive and makes a LOT. I am very excited to try your recipe! Thank you!
ReplyDeleteLooks lovely, what size tin should I use?
ReplyDeleteMade this today! Looked too easy! I baked it in 2 loaf pans, 1-8x4 and -9x5, 1-1/2 hours in 300 degree oven, but mine seems to take longer for most recipes. Cut a sliver off each end to taste, and was surprised at how good it was. So easy! This will be my fruitcake recipe from now on. My previous one took lots of butter, sugar and eggs, and since I am now eating a plant based diet, have not made it for several years. Thank you for posting!
ReplyDeleteThis is an amazing cake. I have made six so far but they don't last long because as soon as I slice one, everyone wants it. I've even used Apple Juice as opposed to orange Juice and they still go down well.
ReplyDeleteThank you so much.
Is there any other juice that can be used besides orange juice?
ReplyDeleteI think someone has done it with applejuice but I think the orange is a traditional flavour at Christmas time and it is not too sweet as you get the sweetness from the fruit so its nice to cut that a bit. You can use fresh carton orange juice.
DeleteExcellent! Every bit as good as the recipe I always used to use with butter, eggs and sugar, which I had stopped making. Thank you for sharing this recipe, it’s a keeper!
ReplyDeleteGlad you like it, perfect for vegans
DeleteRecipe looks great. What size round cake pan? Could it be baked in loaf pans? I look forward to making your recipe!
ReplyDeleteThis comment has been removed by the author.
DeleteYou can use any size tin, it doesn't rise a lot so fill it up as much as you can but obviously the smaller the tin, may be a lower cooking time so I would check on it from time to time. I think my tin was just a standard size cake tin. I will measure it and get back to you. Sorry I have been absent from my blog for a few years and only just seen all the comments in my blogger account.
DeleteI am intrigued by this recipe and want to try it but I am wondering how this cake will hold together with no eggs
ReplyDeleteThe combination of the juice soaked fruit and flour are what bind it. Its a fabulous cake for people that cannot tolerate eggs and so easy to make.
DeleteAbsolutely beautiful fruit cake, I made one where I put fruit and juice in saucepan brought to boil then simmered for 3 mins, took off heat let cool then added flour and other ingredients and cook as required
ReplyDelete