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Easy Eggless Christmas Cake Recipe

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Lite Bite > Easy Steamed Eggless Traditional Christmas Cake
Lite Bite > Easy Steamed Eggless Traditional Christmas Cake from litebite.in

Description

Christmas is a time for celebration, and what better way to celebrate than with a delicious cake? However, for those who cannot consume eggs due to allergies or dietary restrictions, finding a suitable cake recipe can be a challenge. This easy eggless Christmas cake recipe is here to save the day. It is a moist, flavorful, and festive cake that everyone will enjoy, regardless of their dietary requirements.

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Ingredients

  • 500g all-purpose flour
  • 400g granulated sugar
  • 250g unsalted butter, softened
  • 1 cup milk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1 tbsp vinegar
  • 1 tbsp mixed spice (cinnamon, nutmeg, cloves)
  • 1/2 cup mixed raisins and currants
  • 1/2 cup chopped walnuts
  • 1/2 cup mixed candied peel

Equipment

  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 9-inch cake tin
  • 1 mixing spoon

Method

  1. Preheat your oven to 350°F (180°C).
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
  3. Add in the flour, baking powder, baking soda, mixed spice, and mix until well combined.
  4. Pour in the milk, vanilla extract, and vinegar, and mix until well combined
  5. Stir in the mixed raisins and currants, chopped walnuts, and mixed candied peel, mixing well. The batter should be thick and moist.
  6. Pour the batter into a greased 9-inch cake tin, and smooth out the surface with a mixing spoon.
  7. Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let it cool completely in the tin before removing it.
  9. Serve the eggless Christmas cake with your favorite frosting, whipped cream, or fresh fruits.

Notes

  • This cake can be stored in an airtight container for up to 5 days.
  • You can use any combination of dried fruits, nuts, and candied peel that you prefer.
  • If you want to make a larger cake, simply double the recipe and bake in a larger cake tin.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 350
  • Total fat: 15g
  • Saturated fat: 7g
  • Cholesterol: 30mg
  • Sodium: 250mg
  • Total carbohydrate: 50g
  • Dietary fiber: 2g
  • Sugars: 30g
  • Protein: 4g

Recipes FAQ

Can I use gluten-free flour instead of all-purpose flour?

Yes, you can use gluten-free flour to make this eggless Christmas cake. However, the texture and flavor of the cake may be slightly different from the original recipe.

Can I add alcohol to this cake?

Yes, you can add alcohol such as rum or brandy to the cake batter for extra flavor. Simply add a few tablespoons of alcohol to the batter before baking.

Can I freeze this cake?

Yes, you can freeze this eggless Christmas cake for up to 1 month. Wrap the cake tightly in plastic wrap and store it in an airtight container in the freezer. Thaw the cake at room temperature before serving.

Recipe Tips

  • Make sure that the unsalted butter is softened before mixing it with the sugar. This will ensure a smooth batter.
  • You can substitute the mixed raisins and currants with any other dried fruit of your choice, such as chopped apricots or cranberries.
  • If you do not have mixed peel, you can use orange or lemon zest instead.
  • You can add a pinch of salt to the batter to enhance the flavors.
  • Make sure that the cake is completely cool before removing it from the tin. This will prevent the cake from breaking or falling apart.

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