White fruit cake | Egg-Free White Fruit Cake Recipe

Eggless White Fruit Cake is a moist, delicious and creamy cake. This is one of the simplest fruitcakes you can make because it doesn’t have any complicated steps. The dough is made from flour, oil, butter, condensed milk and a good amount of soaked fruit. If you are looking for an egg-free fruitcake and at the same time want the warm flavor of traditional fruitcake, then this recipe is perfect to make.

White fruit cake recipe

My original plan was to make a pure white fruit cake with eggs in it. But later I decided to go for the egg-free option. Since I soaked the dried fruit in dark rum, the cake wasn’t as white as I wanted.

But if you soak them in clean rum, they will be whiter. But no matter the look, this cake tastes so amazing. It was sweet, fruity and very aromatic. I loved how everything came together perfectly. The cake has condensed milk as an egg substitute and it worked really well.

About white fruit cake

I decided to make a simple white fruit cake on a nice day, but halfway through I wanted to try an eggless cake. This white fruit cake is prepared with simple ingredients like condensed milk, flour, butter, oil, sugar, vanilla essence and soaked fruits. The cake turns out to be soft, fruity with a nice aroma and texture.

The oil and butter mixture keeps the cake moist, while the sugar and condensed milk add a subtle sweetness that balances the flavors of the soaked fruit. As an egg substitute I used curd and initially I wasn’t sure what texture it would give. But once the cake came out of the oven, I was happy with the result. Its taste is sweet and tasty.

There are many types of fruit cakes available on my blog, but this version is one of the simple and beginner-friendly recipes. You can even cook it in advance and store it for a few days before serving. The flavor improves with time. If you’ve never tried making a fruit cake before, then this eggless white fruit cake is a great start because it’s so easy and it tastes absolutely delicious.

Similar recipes

Classic fruit cake
Eggless fruitcake
Microwave fruit cake

Eggless Fruit Cake Cookies: A soft, chewy egg-free cookie with a fruitcake flavor. This is a perfect recipe for snacks, gifts and parties.

Chocolate fruit cake: This is a rich, moist Christmas fruit cake with a deep chocolate flavor. Filled with lots of soaked dried fruit and nuts, makes this a perfect Christmas treat.

Microwave fruitcake: A quick and easy fruitcake made in the microwave without spending a lot of time in the kitchen. Perfect for a last minute dessert.

FAQs

Q. What can I use instead of rum to soak fruit?

Instead of rum, try fruit juices like orange juice, apple juice, or grape juice.

Q. Why is my cake cracking on top?

Cracks usually occur if the oven is too hot or baked for too long. Cover the top of the cake with foil and avoid opening the oven frequently.

Q. Can I make this as a cupcake?

Yes, the cupcake idea also works perfectly. Cooking time may vary, so just keep an eye while cooking.

Q. Is the cake better the next day?

Like all other fruitcakes, the flavors improve over time. The cake becomes softer and more aromatic.

Ingredients

All-purpose flour / Maida: I used regular all-purpose flour because it gives the cake structure. You can substitute whole wheat flour, but the color may differ slightly. Or use a mixture of whole wheat flour and all-purpose flour.

Leavening agent: Baking powder and baking soda make the cake light and fluffy. Without it, the cake will become flat and dense.

Soft butter: Butter adds rich flavor and keeps the cake tender for a very long time.

Oil : The oil adds moisture and keeps it from drying out. Use neutral-flavored oils like canola oil, vegetable oil or sunflower oil.

Sugar : Sugar is only added for sweetness and balances the tastes of the soaked fruit.

Sweetened condensed milk: Condensed milk adds a creamy sweetness to milk and acts as an egg substitute. This also helps bind the dough.

Milk : Milk is added to form a smooth paste. This also keeps the cake moist. You can try adding vegan milk options like almond milk, cashew milk, coconut milk, or soy milk.

Vanilla essence: Vanilla essence is added for its sweet aroma and balances the fruit flavors. You can try other flavors like almond extract or orange extract.

Soaked dried fruits: This is the star flavor of the cake. They bring sweetness, color and nutty texture to the cake. You can add any fruit for dipping like raisins, prunes, dates, apricots, cherries, figs or tutti frutti.

Expert advice

• Use room temperature butter and milk for a smooth batter.
• Add a pinch of nutmeg, cinnamon or cardamom powder to add a pleasant aroma to the cake.
• If the dough is too thick, add a little milk to make it smoother.
• Once the cake is cooked, brush it with rum or orange juice to make it even juicier. And let the cake sit for a day before serving.
• Add a handful of white chocolate chips to the batter to make it even creamier.

Storage and service

Store the cooled cake in an airtight container and it will keep for 3 to 5 days at room temperature. For longer storage, refrigerate them. Reheat the cake in the oven before serving.

Serve the cake warm and it will be delicious with a cup of tea or coffee in the evening. You can also decorate the cake with frosting, whipped cream, or buttercream frosting.

Step by step photos

take all your ingredients.

take butter in a bowl

add oil

add sugar

vanilla

mix well

now it’s creamy

add the condensed milk

mix well

add baking powder and baking soda

add the flour

milk

fold gently

add the soaked dried fruits

fold gently

pour into prepared mold

bake until done. chill the cake in the refrigerator for 30 minutes for a clean slice

Slice and serve

📖 Recipe card

Egg-Free White Fruit Cake Recipe

Eggless White Fruit Cake is a moist, delicious and creamy cake. This is one of the simplest fruitcakes you can make because it doesn’t have any complicated steps. The dough is made from flour, oil, butter, condensed milk and a good amount of soaked fruit. If you are looking for an egg-free fruitcake and at the same time want the warm flavor of traditional fruitcake, then this recipe is perfect to make.

Preparation time 10 minutes minutes

Cooking time 50 minutes minutes

0 minutes minutes

Total duration 1 hour hour

Course Dessert

Kitchen British

Servings 8 servings

Calories 254 kilocalories

Ingredients

1x2x3x

• 1½ cup All-purpose flour (plain flour) 180 grams
• 1 teaspoon Baking powder
• ¼ teaspoon Baking soda
• ¼ cup Unsalted butter 50 grams
• ¼ cup Vegetable oil 60ml
• ¾ cup Powdered sugar 150 grams
• ¼ cup Sweetened condensed milk 120ml
• ¾ cup Milk 180ml
• 1 teaspoon Vanilla extract
• 2 cups Soaked dried fruits

Instructions

• Preheat the oven to 180 degrees C (360 degrees F). Line a loaf pan with parchment paper and set aside.

• Take the butter, oil, sugar and vanilla in a bowl and whisk well. Add the condensed milk and mix well. Add the baking soda, baking powder and salt and mix well. Sprinkle with flour and fold in gently.

• Now add the soaked fruits and mix well. Pour in the milk and mix gently using a spatula.

• Pour it into the prepared loaf pan and if you have any batter left, pour it into muffin tins. Place it in the oven on the middle rack. Bake for 40-50 minutes until an inserted toothpick comes out clean.

• If the cake darkens too soon, place a sheet of parchment paper on top and continue baking. Remove from oven and let cool completely.

• Place the cake in the refrigerator for at least 30 minutes for a crisp slice. Slice and serve.

Video

Nutrition

Portion: 1servingsCalories: 254kilocaloriesCarbohydrates: 43gProtein: 4gFat: 8gSaturated fat: 5gPolyunsaturated fats: 0.4gMonounsaturated fat: 2gTrans fat: 0.2gCholesterol: 21mgSodium: 110mgPotassium: 98mgFiber: 1gSugar: 25gVitamin A: 240UIVitamin C: 0.2mgCalcium: 90mgIron: 1mg

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