Wishing You All A Very Happy Christmas
There are so many recipes for Christmas fruit cake in the blogosphere. But I was searching for an eggless cake and I came across the recipe at Divine Taste. The recipe was quite interesting because Anushruti had added boiled potato in the cake. The cake also looked wonderful and I was waiting for a suitable day to prepare it. Christmas is the perfect day for this recipe. I prepared this cake last week. The recipe makes an 8″ cake. My 8″ cake pan is not very deep, so I had extra batter which I used to make a small heart cake. On the same day, Sruti’s teacher asked her to bring a fruit cake the next day for sharing activity. So the heart cake went to her school while the other cake was shared among the neighbours. Every one liked the cake and even I was surprised by the texture. It was just like a store bought cake which uses huge amount of eggs. My hubby has been asking foor this cake for long and he was also happy with the result.
Recipe Source: Anushruti of Divine Taste
Ingredients:
Flour-2cups
Baking Powder-1 1/2tsp
Baking Soda-1tsp+1/4tsp
Dry Figs-100gm
Dry Dates-100gm
Raisins-50gm
Almonds-100gm
Pista-100gm
Cashew-50gm
Date Syrup/ Honey-1tbs
Butter-1cup
Dark Brown Sugar-1cup
Water-1cup
Curd/ Yogurt-1/3cup
Vanilla-1 1/2tsp
Mashed Potato-1cup
Peeled Almonds-For Decoration
Procedure:
Grease an eight inches round tin. Place a butter paper in the base.
Apply butter and dust with flour.
Combine flour, baking powder and 1/4 tsp of baking soda and sift it once.
In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and whole raisins.
Keep flame on low until the butter and sugar dissolves.
Bring flame to high and bring the mixture to boil.
Switch flame to low and let it boil for 20minutes. Add 1 tsp of baking soda.
Remove it from flame. The mixture will become frothy. Allow the mixture to cool.
Pressure cook potato and peel skin.
Mash it roughly and pass it through a metal sieve. This is to ensure that there are no lumps in the potato.
Add the potato, vanilla and yogurt to the cool butter sugar mixture and use a hand mixer to blend well.
Preheat oven to 180C.
Add in finely chopped nuts and mix well.
Add the flour mixture and combine.
Pour the batter into the prepared tin and decorate with almonds.
Cover the batter with a foil and bake for 1 1/2hours to 2 hours or until a tooth pick comes out clean.
Allow the cake to cool in the tin.
Remove the cake from tin and remove the butter paper.
Allow the cake to mature over night.
Serve. I brushed the top with sugar syrup before serving to avoid drying.

Eggless Christmas Fruit Cake
Ingredients
Ingredients
- Flour-2cups
- Baking Powder-1 1/2tsp
- Baking Soda-1tsp+1/4tsp
- Dry Figs-100gm
- Dry Dates-100gm
- Raisins-50gm
- Almonds-100gm
- Pista-100gm
- Cashew-50gm
- Date Syrup/ Honey-1tbs
- Butter-1cup
- Dark Brown Sugar-1cup
- Water-1cup
- Curd/ Yogurt-1/3cup
- Vanilla-1 1/2tsp
- Mashed Potato-1cup
- Peeled Almonds-For Decoration
Instructions
Procedure
- Grease an eight inches round tin. Place a butter paper in the base.
- Apply butter and dust with flour.
- Combine flour, baking powder and baking soda and sift it once.
- In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and whole raisins.
- Keep flame on low until the butter and sugar dissolves.
- Bring flame to high and bring the mixture to boil.
- Switch flame to low and let it boil for 20minutes. Add 1 tsp of baking soda.
- Remove it from flame. The mixture will become frothy. Allow the mixture to cool.
- Pressure cook potato and peel skin.
- Mash it roughly and pass it through a metal sieve. This is to ensure that there are no lumps in the potato.
- Add the potato, vanilla and yogurt to the cool butter sugar mixture and use a hand mixer to blend well.
- Preheat oven to 180C.
- Add in finely chopped nuts and mix well.
- Add the flour mixture and combine.
- Pour the batter into the prepared tin and decorate with almonds.
- Cover the batter with a foil and bake for 1 1/2hours to 2 hours or until a tooth pick comes out clean.
- Allow the cake to cool in the tin.
- Remove the cake from tin and remove the butter paper.
- Allow the cake to mature over night.
- Serve. I brushed the top with sugar syrup before serving to avoid drying.
looks so pretty…my Mom would love this with all the nuts…I am allergic to many nuts, but I would make this for her.
scrumptious cake………….superb
Delicious egg-less cake dear….
happy holidays
delicious looking cake
Fruit cake looks moist and delicious. Great Christmas treat.
Yes I know how delightful this tastes..made it last year..
visually appealing, am sure it tastes great too, very pretty pics
wat a lovely cake
Gorgeous gayathri!!!! Looks so rich!!!!
addition of mashed potato is surely a new thing.. will try this soon !
Kalyani
Sizzling Tastebuds
Do join us at the Magic Mingle
Thats a stunning and super prefect delightful fruit cake Gayathri,love the addition of mashed potatoes,cake looks super rich.
Wow! What a gorgeous looking cake! So very apt for the season!
Delicious cake
Pretty and tasty cake Gayathri.
Vardhini
Event: Sinful Delights
Event: Stuffed Paratha
Very delicious one. Seeing this cake on so many blogs is surely tempting me.:)
Lovely cake! And the method is new to me… would love to try.
Really stunned seeing ur blog. Lovely recipes.Can u please clarify what is dark brown sugar. I am in Trichy. Can i get it here?
Jayasree.
Hi Jayasree, Thanks for the nice words. Brown sugar is available in all super markets nowadays. Try Nilgiris. You will surely get it there.
Hai, can i use proportionate amount of cane sugar instead of brown sugar. Please clarify.
Jayasree.
Yes Jayasree, you can use the same amount of cane sugar instead..
I prepared this cake yesterday for my son’s birthday and it came out really good. It was very soft and everyone thoroughly enjoyed it. Thanks a lot for your lovely recipe.
Jayasree.
hello..this seems to be a really nice cake..I have a few questions though..can this batter be baked in microwave oven,if yes,can u please tell the pre-heat temperature and the mode of baking.i.e normal or convection..??and the time..??
will be eagerly waiting for a reply..
Thanks.
Hi Srija, I have never baked in a microwave, but I have heard friends saying that the oven has to be set at convection mode and the temperature remains the same for both the ovens. Happy Baking!
hi…. why did u add mashed potato? can we omit tht part coz my mom’s sayin tht if we add potato the shelf life of the cake will become very less.
plz revert, will b waiting 🙂
thank u…
Hi, Mashed potato is used as the binding agent in this cake. Usually the binding work is done in cakes by eggs. As this is eggless you need something to bind all the ingredients. Otherwise the cake will go to crumbles. Last time when I made this cake it lasted up to a week. So give it a try. You will surely love it. Happy Baking!!
thank u very much fr the reply. will try it soon 🙂
Hi Gayathri,
The potato mash I made is extremely dense and will prevent the cake for rising. I’m using buttermilk in its place. Can you tell me how much buttermilk I can substitute for one cup potato?
Aishwarya
Hi Aishwarya, I don’t think you can substitute potato mash with buttermilk. Though buttermilk gives fluffiness, potato mash gives volume to the cake and so they cannot be interchanged. I need to do some experiments before giving you the answer. Between potato mash makes the cake’s texture beautiful….
Hi Gayathri, interesting recipe ..will try. Btw, flour means all purpose flour or any other?
Hi Vinothani, Flour means All purpose flour/ maida. Happy baking!
Hi,
These Sounds like Yummy..!!
This Christmas Fruit Cake looks delicious and adorable.
I love Fruit cake most. I read your recipe its really unique and easy to make.
Thanks For Sharing….
Hi Gayathri,
yesterday we tried this cake. did the same way as u have explained. the cake came out well in taste, but the sides and also the bottom turned very black. we kept at 175 degrees fan forced ,also we took out in 1 hours and 15 mins. what could be the reason. little disappointed with the outcome. should we try to take out early. please advice.
its a nice recipe as an eggless cake. tasted good. will try it again with lesser baking time.
regards,subha.
Hi Subha, I think the oven temperature has to reduced. Usually the temperature has to be reduced by 20 degrees for fan forced oven settings when compared with the oven with filament coils. That is why the cakes sides darkened at 1 1/4 hours. So next time reduce the temperature to 150 degrees and bake. You will get it…
Hi Gayathri,
Thanks for the reply. will try again and tell u the result. regards,subha.
Hi gayathri I have been a regular visitor of ur blog and I tried this cake for Christmas. It came out excellently ! Your cakes and cookies are very regular in my house. Right now I’m using havells otg ! The cookies burn fast easily. Could you suggest what is the best otg to buy for a home Baker like me? I bake cakes for my daughter’s bday or any such occasions !
Thank you Promila. Morphy Richards would be great. I used it for nearly 6 years with out any problem..
Hi Gayatri, just went through your recipe.i wanted to ask you one thing that in the ingredient list you had asked to use 1tsp + 1/4 tsp of baking soda but in the procedure you have used only 1/4 tsp …so why 1tsp more in the ingredient list? Hope you will reply asap as I want to try out this one!!
Ruchi.
Sorry, it is a typo. Thanks for the mention. Have rectified it in the recipe.
Thank you so much Gayatri!
Hi,will b baking today. Could u guide as to how wil baking temperature and time change in a MR 40 OTG if I am using 5-6 small paper pans of 2″*4″ dimensions. Msking this for gifting.
The temperature would be the same, but the baking time would decrease. Check it at 25 minutes.
Thanks Gayathri for the recipe. I tried the recipe and the cake turned out really well.
Hi, do u have a recipe for a cake that can last over a month like a Christmas cake but eggless please?
Many thanks in advance
I haven’t experimented with the shelf life of the eggless Christmas cake I make. So I am not sure whether it will last that long.
Hi Gayathri,
First of all my compliments for a very comprehensive website and a blog!
2. I tried the eggless sponge cake but just for sharing what turned out great for me (non goey) was reducing by half the oil you had mentioned.
3. In the recipe posted above please advise what should be the size of the potato to be used for boiling and subsequent mashing?
4. How much baking soda needs to be used, and how is it 1/4 initially and 1 while heating the ingredients?
Thank you
Thank you for the suggestion and the compliments. As for the potato, you might need 2 medium sized ones to make one cup of mash. The total amount is 1 and 1/2 tsp of baking soda. 1/2 tsp with flour and 1 tsp with the fruits. I will change the recipe in procedure.
Hi. I am looking for the old recipe where u used boiled apples .. can u send me link of that recipe..
Hello Gayathri ji,
Can u plz tell if I want to make it vegan, can I substitute oil instead of butter ? Also what can I use instead of yoghurt plz ? Also,will the texture of cake change ? Thank, waiting for ur prompt reply !!!
Yes, you can make it vegan by using oil instead of butter. The quantity would be the same. As for yogurt, you can use any plant based milk with a little vinegar or lemon juice.