December is such a cozy time, isn’t it? The lights, music, and all that cake baking! I remember making my first small Christmas wine cake just to try, and it turned out so good, it became a family favourite.

This recipe is just perfect when you want something festive but simple. It’s not too big, uses common ingredients, and smells like pure Christmas joy with all that spice, butter, and wine-soaked fruits. You don’t need to be an expert to bake this!

Health Benefits
Dry fruits are packed with antioxidants, nuts give healthy fats, and wine (even non-alcoholic) helps bring in good plant compounds. Plus, homemade cakes are always better than store ones full of preservatives.

Let’s Talk About Ingredients

Detailed recipe

Video Recipe

Step-by-step Instructions with Photo Guide

Step 1 – Soaking Fruits
In a bowl, add 2 tbsp chopped dates, 2 tbsp chopped anjeer, 1 tbsp golden grapes, 2 tbsp black grapes, 5-6 chopped cashews, 6-7 chopped almonds, 4-5 dried raspberries. Pour 1/2 cup non-alcoholic wine. Soak for 2 hours or overnight.

Step 2 – Caramelizing Sugar
In a pan, add 1/2 cup brown sugar and 2 tbsp water. Let it caramelize on low flame. .

Once it melts and bubbles, add the soaked fruits with wine. Boil for 2-3 minutes.

Add 1/2 tbsp clove powder and mix. Let it cool completely

Step 3 – Wet Mix
In a blender, add 2 eggs and blend.

Add 1/2 tsp vanilla essence, 1/3 cup brown sugar, and blend again.

Add 1/2 cup melted butter and blend.

Pour into a bowl.

Step 4 – Mix Fruit into Wet Mix
Add cooled fruit mixture into wet mix. Mix gently.

Step 5 – Dry Ingredients
Sift 1 cup maida, 1 tsp baking powder,

1/4 tsp baking soda, and a pinch of salt.

sift it to a bowl.

Step 6 – Combine Dry and Wet
Add dry mix slowly into wet mix.

Fold gently. Do not overmix.

Step 7 – Prepare Cake Tin
Grease and line a 7″ cake tin. Pour batter.

make circles with tooth pick, Tap to remove air.

Add dry fruits on top.

Step 8 – Bake
Bake at 180°C for 45 minutes. Then reduce to 160°C for 10 minutes. Check with toothpick.

Step 9 – Cool and Serve
Let it cool fully. Demould it

slice and serve fresh

it is soft and spongy. you can also store it for a week in air tight container (refrigerate it)

Expert Tips

• Soak fruits overnight for deeper flavour
• Don’t overmix after adding flour
• Use room temperature eggs and butter
• Always tap the cake tin to remove bubbles
• Let the cake cool completely before slicing

FAQs

Can I make this cake without eggs?
Yes, you can use 1/2 cup curd or 1 mashed banana as a replacement.

Can I skip wine?
Yes, replace it with grape juice or orange juice.

Can this be made ahead of time?
Yes, this cake stores well in the fridge for 5–6 days.

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