Fruit and Nut Cake

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- 2Β ( 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- ΒΌ 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

    1. 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.

  1. Hi mam, i did tried this cake n it was very tasty. Thanku for such a wonderful n simple recipe.

  2. 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:)

  3. Hi Garima,

    Would like to know if we can bake this cake using whole wheat flour.
    If yes, can you please provide me the substitution.


      1. That’s ok Garima…. Btw I tried your moong dal
        Poori I liked a lot…. Thanks for a wonderful recipe!!!

  4. Hey ..garima ..tried the same recipe with chocochips instead…turned out yummm!! With that lingering taste that wants more !

  5. How many eggs? Need to substitute eggs with yogurt for eggless version. but reading right it seems to be missing no of eggs.

  6. 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 πŸ˜‰

  7. 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…

      1. Thankyou.. While baking I was full time praying , atleast this time my cake comes out perfect

  8. 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?

    1. Hi Shikha
      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.

      1. 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?

  9. 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!

    1. Hi Mani
      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.
      Happy Baking.

  10. Hi Garima,

    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.

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