Every December, the little Irani bakery near my school would stack slabs of dark, glossy plum cake in the window, wrapped in cellophane with a red ribbon. We could smell it from the bus stop cinnamon, caramel, orange peel. It was the one cake my vegetarian Nani would happily eat, because the baker swore his was eggless.
Years later, this is my homemade version: completely eggless and alcohol-free, with dry fruits soaked in orange juice and a quick caramel for that deep bakery colour. It’s a one-bowl batter, it slices beautifully, and it’s even better on day two.
If you have never baked a fruit cake before, this is the one to start with.
💛 Why You’ll Love This Recipe
- No eggs, no rum suitable for vegetarian families and kids.
- Bakery-dark colour from homemade caramel, not food colouring.
- One bowl, no mixer needed.
- Make-ahead friendly keeps a week and freezes for 2 months.
🛒 Key Ingredients
- Dry fruits: Any mix works: black and golden raisins, chopped dates, cranberries, tutti-frutti, candied orange peel. Aim for about 150 g.
- Orange juice: Replaces rum for soaking and adds brightness. Fresh or packaged both work; you can also use grape juice.
- Curd (yogurt) + baking soda: Our egg replacer it reacts to give lift and a soft crumb.
- Caramel: Gives the classic dark plum cake colour and a slightly bitter-sweet depth. Don’t skip it!
📝 How to Make Eggless Christmas Plum Cake
Here is the quick overview the full measurements and printable steps are in the recipe card below.
- Soak the fruit. Combine the chopped dry fruits and orange juice and soak for at least 2 hours.
- Make the caramel. Melt sugar until deep amber, then loosen it with hot water.
- Prepare the tin and oven. Preheat the oven to 170 °C (160 °C fan) and line a loaf tin.
- Activate the curd. Whisk the curd and baking soda until foamy.
- Wet ingredients. Whisk in the brown sugar, oil, cooled caramel, vanilla and orange zest until smooth.
- Dry ingredients. Sift in the flour, leaveners and spices and fold gently.
- Add the fruit. Toss the soaked fruit and nuts in a little flour and fold into the batter.
- Bake. Bake for 45–55 minutes, until a skewer inserted in the centre comes out clean.
- Cool and rest. Cool completely and, ideally, rest overnight before slicing.
💡 Tips for Success
- Don’t overmix after adding flour it makes eggless cakes dense.
- Coat the fruit in flour so it doesn’t sink to the bottom.
- Ovens vary. Start checking at 40 minutes.
- Pressure-cooker/kadhai method: Bake on a stand in a preheated covered kadhai on low heat for 50–60 minutes.
🔄 Variations
- Whole-wheat plum cake: Use half atta and half maida.
- Chocolate fruit cake: Replace 2 tablespoons flour with cocoa powder.
- Jaggery plum cake: Use powdered jaggery instead of brown sugar.
- Cupcakes: Bake in muffin liners for 20–22 minutes perfect Christmas gifts.
📦 Storage
Wrap tightly and store at room temperature for 5–7 days, or in the fridge for up to 2 weeks. To freeze, wrap slices individually and freeze for up to 2 months; thaw at room temperature.
🍽️ Serving Suggestions
Serve slices with hot coffee or masala chai. Baking more for the holidays? Try my fresh strawberry cake or an eggless gulab jamun cheesecake for New Year’s Eve.
Eggless Christmas Plum Cake (No Alcohol)
Dark, moist and fragrant with cinnamon, nutmeg and caramel – an eggless, alcohol-free Christmas plum cake just like the ones from old Indian bakeries.
Prep: 20 min | Cook: 50 min | Soaking: 2 hr | Total: 3 hr 10 min
Yield: 1 loaf (10 slices) | Course: Dessert | Cuisine: Indian, Anglo-Indian
Ingredients
- 1 cup (150 g) mixed dry fruits, chopped (raisins, dates, cranberries, tutti-frutti, orange peel)
- ½ cup (120 ml) orange juice
- ⅓ cup (65 g) sugar + ¼ cup (60 ml) hot water, for caramel
- 1½ cups (190 g) all-purpose flour (maida)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon clove powder
- ¼ teaspoon dry ginger powder
- ½ cup (120 g) thick curd (yogurt), at room temperature
- ½ cup (100 g) brown sugar
- ⅓ cup (80 ml) neutral oil or melted butter
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ¼ cup (30 g) chopped walnuts or cashews
Instructions
- Soak the fruit: Combine the chopped dry fruits and orange juice. Cover and soak for at least 2 hours, or overnight in the fridge.
- Make the caramel: Melt ⅓ cup sugar in a heavy pan over medium heat without stirring, swirling the pan, until it turns deep amber. Turn off the heat and carefully pour in the hot water (it will splutter). Stir until smooth and let cool.
- Prepare the tin and oven: Preheat the oven to 170 °C (160 °C fan). Grease and line a 9×5-inch (23×13 cm) loaf tin with parchment.
- Activate the curd: In a large bowl whisk the curd and baking soda. Leave for 2–3 minutes until it looks bubbly and foamy.
- Wet ingredients: Whisk in the brown sugar, oil, cooled caramel, vanilla and orange zest until smooth.
- Dry ingredients: Sift the flour, baking powder, salt and all the spices into the bowl. Fold gently with a spatula until just combined – a few streaks are fine.
- Add the fruit: Toss the soaked fruit (with any remaining juice) and nuts in 1 tablespoon of flour and fold into the batter.
- Bake: Pour into the tin, level the top and bake for 45–55 minutes, until a skewer inserted in the centre comes out clean. If the top browns too quickly, tent with foil after 35 minutes.
- Cool and rest: Cool in the tin for 15 minutes, then on a rack. For the best flavour and clean slices, wrap and rest overnight before cutting.
Made this recipe? Leave a comment and star rating below, and tag @thepinchofmasala on Instagram – I love seeing your versions!
❓ Frequently Asked Questions
Why is it called plum cake if there are no plums?
In old English baking, ‘plums’ meant dried fruits such as raisins and currants. The name stuck, especially in India, where plum cake means a spiced Christmas fruit cake.
Can I make this plum cake without an oven?
Yes. Bake it in a preheated heavy kadhai or pressure cooker (without the whistle and gasket) on a stand, covered, on low heat for 50–60 minutes.
Can I soak the fruits for longer?
Yes – up to a week in the fridge in orange juice. Longer soaking gives a more intense flavour.
My eggless cake is dense. What went wrong?
Usually overmixing or expired baking soda/powder. Fold gently and check your leavening is fresh.
Can I add rum or brandy?
If you like, replace half the orange juice with rum or brandy for soaking. This recipe is written to be alcohol-free.
More Recipes You’ll Love
Browse all my festival recipes, Indian sweets and lunch & dinner ideas.