Whole Wheat Christmas Fruit Cake without alcohol | Kolkata Christmas Plum Cake without oven

Whole Wheat Christmas Fruit Cake without alcohol | Kolkata Christmas Plum Cake without oven

Whole Wheat Christmas Fruit Cake without alcohol| Kolkata Christmas Plum Cake without oven recipe with step by step pictures and instructions. Learn how to make Kolkata Christmas fruit cake using wheat flour. This is classic fruit cake where it is loaded with lot of dry fruits and nuts. Traditionally they use to soak the dry fruits in Rum/alcohol but I used orange juice to soak the dry fruits.

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Fruit cakes are so popular in Calcutta similar to Kerala Plum Cake.  City will be loaded with lot of celebrations during Christmas and fruit cakes are so popular in Flurys and Nahoum’s. I adapted the recipe from here. I made few changes to the recipe and used wheat flour instead of maida. This cake needs to be baked in lower temperature for longer time to make it more flavorful.

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Start the preparation by soaking the dry fruits in alcohol/fruit juice. Then chop the nuts, prepare mixed spice and keep it ready. One of the best fruit cakes I have made and no one can guess it is made with wheat flour. Fruit cakes always taste so good after 2-3 days. Make a big batch as I am sure it will be polished off in no time. Check out eggless wheat christmas cake if you are looking for eggless version. 

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Do try and let me know your feedback. You can also try the below recipes.

Red Velvet Cake

Chocolate Mini Loaf Cake

Whole wheat muffins

Coffee Chocolate Cake

Sugar Cookies

Melting Moments

Candy cane cookies

Rose Milk Cake

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Whole Wheat Christmas Fruit Cake Recipe | Kolkata Christmas Plum Cake without oven

Learn how to make Kolkata Christmas fruit cake using wheat flour

1 hr, 15 Prep Time

3 hrCook Time

4 hr, 15 Total Time

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Ingredients

  • Wheat flour 250 grams
  • Brown sugar 275 grams
  • Butter 275 grams
  • Eggs 5
  • Almonds 80 grams
  • Cashews 40 grams
  • Pista 40 grams
  • Mixed spice 2 tsp
  • Lemon zest from 2 big lemons
  • Soaking Dry Fruits
  • Black raisins 100 grams
  • Golden Raisins 50 grams
  • Dates 150 grams
  • Fig 50 grams
  • Cherries 50 grams
  • Tutti frutti 100 grams
  • Orange juice 2 cups

Instructions

  1. Finely chop the dry fruits and prepare the orange juice.
  2. Take dry fruits in glass container and soak it in orange juice for min 12-24 hours up to 2 weeks. Check my detailed post on soaking dry fruits
  3. Prepare Mixed spice or use store bought mixed spice powder.
  4. Take almonds in mixer.
  5. Grind to fine powder and keep it ready.
  6. Finely chop the cashews and pista.
  7. Grate the zest of two lemons.
  8. Brush the baking tin with butter.
  9. Line it with parchment paper on all sides leaving extra on the sides to lift the cake.
  10. Fruits will absorb most of the orange juice. Filter the fruits and remove the excess liquid from it.
  11. Take butter in a bowl.
  12. Beat it nicely till pale and fluffy.
  13. Take brown sugar to the mixture.
  14. Mix it nicely till it is combined and creamy.
  15. Add one egg at a time and mix it nicely and then add next egg.
  16. Repeat the same till all eggs are mixed.
  17. Next add mixed spice, lemon zest and almond powder.
  18. Then sieve the wheat flour to the mixture.
  19. Mix it gently till everything is combined.
  20. Next add the chopped cashews and pista.
  21. Finally add the soaked dry fruits to it.
  22. Mix everything gently till combined.
  23. Pour the prepared batter in cake tin and tap the sides to release air.
  24. Heat kadai, place plate in it and preheat for 6-8 minutes.
  25. Place the cake tin in the kadai.
  26. Close and bake in low flame for 2.5 - 3 hours.
  27. You can check by inserting tooth pick in the middle and it comes out clean. Also it will brown nicely.
  28. Allow the cake to cool down completely and then slice and enjoy.
  29. Wrap the cake in foil and keep in fridge. This will keep well for 2-3 weeks in fridge

Notes

You can use any dried fruits of your choice.

Always keep the flame in low and bake for longer time.

I used normal whisk to mix it together.

If you are baking in oven, preheat the oven to 150C and bake in the same temperature for 3 hours.

Dry fruits can be soaked up to 1-2 years in alcohol.

If you are using fresh homemade orange juice, use it within 1 week.

If you use tetra pack juices, it can be kept for 2-3 weeks as it contains some preservatives.

I added sugar while preparing my orange juice.

You can soak in Rum, brandy or whisky for alcoholic options and orange juice, apple juice, grape juice or tea extract for non alcoholic option.

I used raisins, figs, sultanas, tutti fruti, cherries and dates You can also use apricots, candies orange peels, candied lemon peels, candies ginger peels, plums, cranberries, currants, pruns etc. I use only fruits for soaking and nuts will be added directly while making the cake. Nuts will lose its crunchiness when soaked for longer time.

Nutrition

Calories

5816 cal

Fat

288 g

Carbs

775 g

Protein

86 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
442
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How to make Whole Wheat Christmas Fruit Cake with step by step pictures

Finely chop the dry fruits and prepare the orange juice.

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Take dry fruits in glass container and soak it in orange juice for min 12-24 hours up to 2 weeks.

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Take almonds in mixer.

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Grind to fine powder and keep it ready.

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Finely chop the cashews and pista.

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Grate the zest of two lemons. 

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Brush the baking tin with butter.

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Line it with parchment paper on all sides leaving extra on the sides to lift the cake.

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Fruits will absorb most of the orange juice. Filter the fruits and remove the excess liquid from it.

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Take butter in a bowl.

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Beat it nicely till pale and fluffy.

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Take brown sugar to the mixture.

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Mix it nicely till it is combined and creamy.

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Add one egg at a time and mix it nicely and then add next egg.

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Repeat the same till all eggs are mixed.

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Next add mixed spice, lemon zest and almond powder.

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Then sieve the wheat flour to the mixture.

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Mix it gently till everything is combined.

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Next add the chopped cashews and pista.

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Finally add the soaked dry fruits to it.

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Mix everything gently till combined.

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Pour the prepared batter in cake tin and tap the sides to release air.

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Heat kadai, place plate in it and preheat for 6-8 minutes.

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Place the cake tin in the kadai.

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Close and bake in low flame for 2.5 – 3 hours.

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You can check by inserting tooth pick in the middle and it comes out clean. Also it will brown nicely.

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Allow the cake to cool down completely and then slice and enjoy.

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Wrap the cake in foil and keep in fridge. This will keep well for 2-3 weeks in fridge

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