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.
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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.
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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.

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Add the eggs and beat till they are incorporated into the mix.

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Add in the vanilla essence and mix once.

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Fold in the flour with a spatula.

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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.
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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!
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