No bake fresh fruits and nuts christmas cake

No bake fresh fruits and nuts christmas cake | eggless mix fruits biscuit cake | instant christmas fruit cake with step wise pictorial and video method is here with vegan options for the coming Christmas. However you can take a leap to new year eve also.

This cake is a U turn from regular fruit cake usually made on Christmas. Unlike regular Christmas cake, here we have used fresh fruits. No butter, no oil, no flour, no baking soda, no baking powder, no prior soaking of fruits & nuts, no baking, no steaming, no cooking and blah blah blah.

Furthermore, this recipe gives much of your discretion to come to fore.

Either it is choice of fruits or nuts or cookies, you can expand your favoritism beyond line and tap on best loved ingredients. We have only one regret i.e. tutti fruity. It was readily available in our pantry & it could give beautiful variation to this cake recipe but alas…. forgot to add while making it. Mentioning here means giving you an idea what else you can think of adding which we missed.

So it’s time to pull up your socks & rush to kitchen. None is restraining you to go ahead with such a simple yet elegant recipe…!!!

Also see : eggless cake recipes & Chocolates/Cookies recipes for coming christmas, new year or any occassion.

Another interesting recipe you can try on christmas are Chocolate pine cones recipe and stained glass sugar cookies.

Step wise pictorial recipe of fresh fruits and nuts christmas cake

In a big size bowl, add thick curd, powdered sugar, mix fruit essence and give it a mix.
Add pomegranate ariels & small chunks of banana, kiwi, apple & orange (skin & seeds removed). However you can add any fruit/s of your choice.
Now add roughly chopped raisins, almonds, cashews & walnuts. Mix. If you have some other or additional choice of nuts, feel free to add them.
Mix all them together.
Roughly crush the biscuits with your fingers and add to the bowl. In 200 grams, we had almost 20 milk biscuits. Not necessarily milk biscuits, but add the one you love to. But make sure, don’t add salted one.
Give a good but gently mix without crushing the ingredients.
Transfer the mixture into a cake tin which is lined with cling film. While cutting the cling film, do keep some extra film intact which will be used to cover the mixture once loaded.
After transferring the entire mixture, level the mixture with spatula so that all the sides get covered properly.
Cover the upper side of mixture with the extra cling film intact on the sides & place the tin in refrigerator for 3 to 4 hours to get set.
Take the cake tin out, remove the cling film & invert the cake in a plate.

Your cake is ready. Enjoy.

NOTES

Finish the cake at the earliest due to the presence of curd & fruits together. Sour cake will least be loved by anyone.
In curd/yogurt, there shouldn’t be even an iota of sourness. Sour curd will spoil the taste of your cake.
Curd/yogurt should be thick. Watery curd will not allow your cake to take its shape. You will end up with a loose pudding kind of dessert. Though not bad, but we aren’t making pudding. Lol.
As already mentioned, you can add fruits of your choice but keep in mind that don’t add most of such fruits which are citrus. More the citrus fruits, more the sourness in cake.
Also avoid the fruits which are high in water content. They may spoil the balance in cake and your cake may result into gooey one.
You can also use the biscuits/cookies of your choice but according to their sweetness, you have to adjust the sugar. If your cookies are too much sweet, add less sugar and if the sweetness scale of your biscuits is too less, add more the sugar. Everything rests on your wisdom.
After taking out the needed portion, keep the rest of the cake in refrigerator.