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Eggless Christmas Fruit Cake



  • 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



  • 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.