Ever wondered why some Christmas cakes taste rich, moist, and festive… while others feel dry and flat?
The secret isn’t alcohol or eggs, it’s how you build flavor.

This Eggless, Non-Alcoholic Plum Cake proves that you can still get that deep, festive, old-school Christmas cake flavour using everyday pantry ingredients and smart techniques. 

It’s rich, dense, fruit-loaded, beautifully spiced and perfect for families who prefer egg-free and alcohol-free desserts.

If you’re baking a Christmas cake for the first time, this recipe is your safest (and tastiest) bet.

A Little History: Plum Cake & Christmas Traditions

Traditional Christmas plum cakes originated in Europe, where dried fruits were soaked in alcohol for weeks before baking. Over time, Indian kitchens adapted this recipe using:

• Fruit soaking with juices instead of alcohol
• Caramel syrup for depth and color
• Warm Indian spices

The result?
A rich Indian-style plum cake that keeps the festive soul intact without eggs or alcohol.

Why This Eggless Plum Cake Works So Well

Let’s break down why this recipe is a winner:

• No eggs, no alcohol — yet incredibly moist
• Loaded with mixed dry fruits in every bite
• Natural sweetness from fruits + caramel
• Long shelf life compared to regular cakes
• Perfect make-ahead Christmas dessert

It’s festive, practical, and family-friendly.

Flavor & Texture: What You’ll Taste

Expect:

• Deep caramel notes
• Warm spice aroma (cinnamon, nutmeg, clove, cardamom)
• Citrus freshness from orange juice & rind
• Dense yet soft crumb
• Crunch from cashews

This isn’t a fluffy sponge cake, it’s meant to be rich, bold, and satisfying, just like a proper Christmas fruit cake.

Ingredient Breakdown

Dry Fruits

• cherries
  Adds sweetness and bright pops of flavor throughout the cake.
  
• tutti frutti
  Gives color, texture, and a classic festive feel.
  
• cranberry
  Brings a slight tartness that balances the sweetness.
  
• golden raisins
  Adds natural sweetness and moisture.
  
• black raisins
  Gives depth and a rich fruity taste.
  
• apricot
  Adds a soft, mildly tangy flavor and chewy texture.
  
• dates
  Enhances sweetness naturally and keeps the cake moist.
  

Sweeteners

• brown sugar
  Adds moisture and a deep, caramel-like flavor.
  
• sugar
  Used for caramelizing and giving the cake its rich color.
  

Spices & Flavoring

• cinnamon powder
  Adds warmth and festive aroma.
  
• nutmeg powder
  Gives a subtle spicy depth.
  
• cloves powder
  Adds strong, bold warmth.
  
• cardamom powder
  Balances spices with a sweet fragrance.
  
• orange rind
  Adds fresh citrus notes and enhances overall flavor.
  
• vanilla essence
  Rounds off all flavors smoothly.
  

Liquids & Fats

• orange juice
  Acts as the soaking liquid and replaces alcohol while adding freshness.
  
• unsalted butter
  Gives richness, softness, and classic cake texture.
  

Dry Ingredients

• maida
  Forms the structure of the cake.
  
• salt
  Balances sweetness and enhances flavor.
  
• baking soda
  Helps the cake rise and stay soft.
  
• baking powder
  Gives extra lift for a lighter crumb.
  

Nuts

• cashew nuts
  Adds crunch and richness to every bite.

How This Plum Cake Comes Together 

You begin by soaking all the dry fruits in fresh orange juice along with spices and brown sugar. This step softens the fruits and infuses flavor right from the start.

Meanwhile, sugar is caramelized slowly until deep brown — this isn’t just for color, it’s where the cake gets its signature depth. Once loosened with hot water, this caramel syrup is poured into the soaked fruits, followed by melted butter and vanilla.

Dry ingredients are sifted separately to ensure an even rise. They’re then folded gently into the wet mixture in batches — not rushed, not overmixed.

Cashews go in last, the batter is poured into a lined tin, tapped gently, and baked low and slow. This long bake allows flavors to mature beautifully.

Pro Tip💡: Low temperature + long bake = evenly cooked, crack-free cake.

Why This Is a Perfect Make-Ahead Cake

Plum cake actually tastes better after a day or two as flavors settle and deepen. That makes it ideal for:

• Christmas planning
• Gifting
• Party prep

What Goes Along with Plum Cake

• Hot black coffee
• Masala chai
• Vanilla custard
• Light whipped cream

How to Serve Plum Cake

• Slice with a sharp serrated knife
• Serve at room temperature
• Dust lightly with icing sugar for presentation

Party & Bulk Preparation Tips

• Bake 2–3 days in advance
• Slice only before serving
• Wrap individual slices for gifting

Pro Tip💡: Use parchment paper wraps + twine for festive gifting.

Substitutions

• Butter → Neutral oil (slightly lighter texture)
• Cashews → Almonds or walnuts
• Orange juice → Apple juice (milder citrus)

How to Store Plum Cake

Room Temperature

• Wrap in cling film
• Store in an airtight container
• Keeps well for 4–5 days

Refrigeration

• Extends shelf life up to 10 days
• Bring to room temperature before serving

How to Reheat Plum Cake

• Microwave slice for 10–15 seconds
• Or steam lightly for ultra-soft texture

Other Related Recipes You Might Like:-

• Fruit Cake – classic bakery-style cake loaded with dried fruits and nuts.
• Eggless Brownie – rich and fudgy chocolate brownie made without eggs.
• No-Bake Coffee Pudding – smooth, creamy dessert with deep coffee flavour.
• No-Bake Chocolate Bread Pudding – quick chocolate dessert using bread, perfect for parties.
• Dry Fruit Ladoo – festive, energy-packed sweet made with assorted dry fruits.
• Makhana Kheer – rich, creamy kheer ideal for celebrations and fasting days.
• Butter Cookies – crispy, melt-in-the-mouth cookies perfect with tea or coffee.
• Vanilla Milk Pudding with Strawberry Syrup – light dessert that balances rich cakes.