Give me a slice of a well made, simple,unfrosted cake with my cuppa and I need nothing else! I am especially partial to the fruity and nutty variety. So here is a very simple basic vanilla cake loaded with dry fruit and nuts.
Fruit and Nut Cake
APF/Maida- 1 Cup+1 Tsp (for dusting the fruit and nut mixture)
Baking Powder- 1 tsp
Eggs,at room temperature- 2 ( To make an eggless version- you may use 1/4 cup of curd/yogurt in place of each egg. Be careful not to make the batter runny though. We are looking for a thick dropping consistency)
Powdered sugar- 1 Cup
Butter,at room temperature- 80 grams
Vanilla extract- 1 Tsp
Mixed fruit and nuts- 1 Cup (I used cherries, tutti fruity, chopped almonds, cashews and walnuts, cranberries and raisins)
Milk,at room temperature- ¼ cup (use only if needed)
Preheat the oven to 180 degree C and prepare a cake tin by lining and greasing.
Sift the flour and baking powder twice and set aside.
Mix the fruits and nuts and sprinkle a tsp of APF/Maida and mix well coating them. This will ensure that the nuts do not sink to the bottom on baking.
Take sugar and butter in a medium size bowl and beat with an electric beater till light and fluffy.
Add the eggs and beat till they are incorporated into the mix.
Add in the vanilla essence and mix once.
Fold in the flour with a spatula.
If the batter is too thick, add some milk. I needed to add about 1 tbsp. We need a thick dropping consistency batter.
Gently fold in the fruit and nut mixture.
Bake on 180C for 40 minutes or till a skewer inserted in the centre of the cake comes out clean.
Let cool and slice. Enjoy!
39 thoughts on “Fruit and Nut Cake”
Fruit and nut cake yum yum:)
Thanks Vidya. I love loaded cakes- but loaded on fruits and nuts 🙂
I loved tufty fruity as a kid. And I am no different now! Will try for old times sake 🙂
Hey! Thanks a ton. Pa loved it and it was his birthday yesterday. I love it too ❤
Lovely Cake Garima
just look at the smoothness of batter
Sona, thank you honey..the cake was yummy too! Do try 🙂
luvly cake Garima..but wen to add egg in th recipe???
Oops! Silly me! Let me check and correct it Mina. Thanks a lot for pointing it out 🙂
Sorted Mina. Thanks again 🙂
Wat can be yhe substitute for eggs
Sorry Aditi but I haven’t tried this without eggs. 🙂
No need to thanks dear…infact i want to thank fr sh irin such a wonderful stuff I hv learnt so much frm u.Doin grt job keep it up.
Hi mam, i did tried this cake n it was very tasty. Thanku for such a wonderful n simple recipe.
I am glad you tried and liked it 🙂
This recipe is perfect to the core. I tried it on today and the cake was scrumptious yummilicios just soooo perfect. The sooooo amazing fruit n but cake! GarimaG this made my day…thank you:)
Many thanks Sanya for trying it out and writing in. I saw the picture on CaL and the cake looks yum! I am so happy you liked it ❤
Would like to know if we can bake this cake using whole wheat flour.
If yes, can you please provide me the substitution.
I am sorry but I am yet to bake a cake with whole wheat flour. 🙂
That’s ok Garima…. Btw I tried your moong dal
Poori I liked a lot…. Thanks for a wonderful recipe!!!
Thanks a lot 🙂
Hey ..garima ..tried the same recipe with chocochips instead…turned out yummm!! With that lingering taste that wants more !
Wow Jyoti. Great to hear! Thanks for writing in ♥♥
How many eggs? Need to substitute eggs with yogurt for eggless version. but reading right it seems to be missing no of eggs.
It does say 2 eggs. Please substitute with 1/4 cup of thick curd
Happy Baking 🙂
Can we make the same in Pressure cooker? I tried this cake in my LG microwave convection mode but in no time( 5mins) it got burnt.. This was the time I was baking any cake .. So may be the temperature setting problem in my case! But I don’t want to give up.. Would like to hear from you for the pressure cooker system 😉
Sorry, but have never baked a cake in the MW oven or a pressure cooker.
Ohh my god Garima… How do I tell you.. After so many partial unsuccessful attempts in basic cakes from various sources I decided to go with your recipe and you know what…. I can say that I am successful to the core… Perfect texture … Henceforth I can blindly trust your receipes.. This I can say because I have tried your rasgulla recipe and it too was awesome…
Woo hoo!! Three cheers and much love and success with all cakes ahead ♡♡
Thankyou.. While baking I was full time praying , atleast this time my cake comes out perfect
And it did! 😀
Queen G…tried eggless version of this cake…turned out super yum but my cake sunk in the middle…also it turned brown from inside…wasn’t light yellowish like yours…what could I be doing wrong?
I’m sorry it sank
Possible reasons are
– too much baking powder
– oven temp too high.
I have baked eggless cakes but have never got brown colour inside. Can’t imagined what might have gone wrong.
I always get brown colour inside because till the time the center of the cake gets cooked, the cake turns brown. It doesn’t get hard but it does turn brown. probably i should change my microwave. Which oven do you use?
I use an OTG. Never baked in the microwave.
Hi Garmia, Two very basic questions since I am a novice at baking:
1. Can I use salted butter in this recipe?
2. Can I replace butter with oil? Could you pls tell me how much oil would substitute 80g butter?
Can’t wait to try this cake! thanks!
I used Amul. Salted would work fine.
I haven’t tried repalcing butter with oil in this recipe, but usually the same amount of oil is used.
I have tried both the cakes( fruit and nut and Choclate Cake). The time specified in the recipe says 40 mins for both the cakes however, it took me almost 90 mins to bake the cake. Fruit cake was a disaster because it broke while de-moulding and it was quite sticky unlike market made fruit cake. I followed exactly what is mentioned in the recipe.
I’m sorry to hear that Pooja.
Maybe some issues with the oven settings.
I bake often with these recipes and have never faced a problem.