Eggless Christmas cake Recipe - Indian Christmas Cake recipeChristmas cake recipe
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Refined flour – 250 grams (2 cup)
  • Dry plums – 200 grams
  • Raisins – 200 grams
  • Walnuts – 100 grams
  • Salted butter – 200 grams (1 cup)
  • Condensed milk – 300 grams (¾ cup)
  • Gur khand – 100 grams (½ cup)
  • Khand - ½ cup
  • Tutti frutti – 50 grams
  • Cherries – 8-10 (glazed)
  • Almonds – 15-20 (peeled)
  • Orange zest – 1 tsp
  • Lemon zest – 1 tsp
  • Green cardamom – 6-7
  • Cinnamon stick - ½ inch
  • Cloves – 2
  • Nutmeg – 2-3 pinches
  • Black peppercorns – 5
  • Baking powder – 2 tsp
  • Vanilla essence – 1 tsp
  • Milk - ½ cup
  1. Take a dry plum, discard its seeds and chop it into fine pieces with the help of a knife or scissor.Peel the green cardamom and crush its seeds along with cloves, black peppercorns, cinnamon stick and nutmeg into fine powder. Chop the walnuts into fine pieces.
  2. Take an orange and peel off its orange skin to prepare the orange zest. Similarly, peel the yellow skin of the lemon to make lemon zest. Make sure you don't peel the white part.
  3. Place a baking tray on the butter paper and cut the same sized round butter as per baking tray. Put the butter paper inside the baking tray and grease the baking tray as well as butter paper evenly with butter.
  4. Take a big mixing bowl and place a sieve over it. Put baking powder and refined flour on the sieve and strain the mixture twice so that it mixes well. Keep it aside.
  5. Now take salted butter in a big bowl and add khand and gur khand into it. Stir to mix everything really well until the mixture turns fluffy. When the khand-butter mixture turns fluffy, add condensed milk into it. Mix it thoroughly until the mixture turns even.
  6. After that, add refined flour mixture into it followed by crushed spices. Gently mix everything together. Don't whisk the batter.
  7. Add lemon zest, orange zest, chopped walnuts, raisins, chopped dried plums and tutti fruiti into the batter. Mix all the ingredients really well. Once everything is mixed well, add vanilla essence and milk into the batter. Mix it through as well. Batter for making cake is now ready.
  8. Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter. Put the peeled almonds on the top of the batter. Arrange them maintaining some distance between the almonds.
  9. Preheat the microwave on convection mode at 180 degree centigrade for 5 minutes. Keep the baking tray on the net stand placed inside the microwave and bake the cake for 35 minutes at 180 degree centigrade. After 35 minutes, take the cake out. It hasn't baked yet. Place it back inside the oven and bake it for 10 more minutes on same temperature. After 10 minutes, check the cake. Cake it not baked yet. Place it back inside the microwave and now bake the cake for 10 minutes on 170 degree centigrade.
  10. After 10 minutes, take the cake out. Cake has turned golden brown from top. To check, insert a thin rod or knife into the cake. If it comes out clean then the cake is baked aptly. Cake is now baked through. It took 55 minutes to bake the cake. Allow it cool down completely.
  11. After a while, cake has cooled down. Now rotate a knife around the edges of the cake then gently remove the baking tray and place the cake on a plate. Garnish this mouth-watering and luscious eggless christmas cake with glazed cherry pieces and cut the wedges and serve it as it is. Store this cake in refrigerator and relish eating for about a month.
Recipe by Indian Good Food at