Name: Eggless Plum Cake
Prep time: 10 min
Cook time: PT-488105H12M11S
Total time: PT-488105H12M11S
Cuisine: Indian
Ingredients: Dry Fruits and Nuts; Raisins; Tutti frutti; Cranberries; Prunes; Apricots; Almonds; Cashew nuts; Walnuts; Chironji; For Cooking the Dry Fruits; Apple juice; Water; For Cake Batter; Salted butter, softened; Brown sugar; Oil; Curd (yogurt); Maida (all-purpose flour); Almond powder (ground almonds); Baking soda; Baking powder; Salt; Nutmeg powder; Cinnamon powder; Toppings; Halved cashews; Tutti frutti

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This Eggless Plum Cake is a moist, fruity, and nutty holiday classic made without eggs. Packed with dried fruits, nuts, and warm spices, it’s the perfect festive treat to enjoy with tea or coffee.

Eggless Plum Cake

Why You’ll Love This Recipe

No eggs, yet rich and moist.
Bursting with dried fruits and nuts.
Perfect make-ahead cake for the holidays.
Stays fresh for up to 2 weeks.
Warm spices create a cozy, festive flavor.

Ingredients

(Tip: See the recipe card for full measurements.)

Dry Fruits and Nuts

Raisins
Tutti frutti
Cranberries
Prunes
Apricots
Almonds
Cashew nuts
Walnuts
Chironji

For Cooking the Dry Fruits

Apple juice
Water

For Cake Batter

Salted butter, softened
Brown sugar
Oil
Curd (yogurt)
Maida (all-purpose flour)
Almond powder (ground almonds)
Baking soda
Baking powder
Salt
Nutmeg powder
Cinnamon powder

Toppings

Halved cashews
Tutti frutti

Directions

In a saucepan, boil apple juice and water. Add the chopped dried fruits and nuts, then cook for 8–10 minutes on low heat until the liquid is absorbed. Set aside to cool.
Preheat oven to 160°C (320°F) and line a 9-inch round cake tin with parchment paper.
In a large bowl, whisk butter and brown sugar until light and fluffy.
Add oil and curd, whisking until the mixture is airy.
Sieve flour, almond powder, baking soda, baking powder, salt, nutmeg, and cinnamon into the wet mixture.
Gently fold in the dry ingredients until just combined.
Fold in the cooked fruit mixture without overmixing.
Pour batter into the prepared tin. Top with halved cashews and tutti frutti.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool for at least 1 hour before slicing.

Servings and Timing

Servings: 4 portions
Prep Time: 10 minutes
Cook Time: 50–60 minutes (plus fruit cooking)
Total Time: ~1 hour 10 minutes

Variations

Swap apple juice with orange juice for a citrus twist.
Use a mix of dried figs, dates, and cherries.
Add a tablespoon of cocoa powder for a chocolatey touch.
For extra flavor, soak fruits in juice overnight.

Storage/Reheating

Store in an airtight container in the fridge for up to 2 weeks.
Bring to room temperature before serving.
Freezing is possible for up to 3 months; thaw overnight before eating.

FAQs

Can I make this vegan?

Yes, replace butter with vegan butter and curd with plant-based yogurt.

Can I use fresh fruits instead of dried?

Dried fruits work best for texture and shelf life, but you can mix in small amounts of fresh chopped fruit.

What is chironji?

Chironji are edible seeds with a nutty flavor, often used in Indian desserts.

Can I use whole wheat flour?

Yes, but the texture will be denser. Mix 50% whole wheat with all-purpose flour for best results.

Why is my cake dense?

Overmixing the batter or adding too much fruit can cause heaviness. Fold gently.

Conclusion

This Eggless Plum Cake is the perfect festive bake to share with family and friends. Its moist crumb, sweet fruits, and warm spices make it a timeless holiday treat you’ll want to make year after year.