Eggless Fruit Nut Cake | Video

If you love Britannia fruit cake, then you will love this eggless fruit nut cake. This is an easy to make recipe that is moist, soft and fluffy. It takes less than an hour from start to finish to make this yummy tea time treat.

Condensed milk and oil in the recipe make this cake tender and flavorful. Studded with tutti frutti and chopped nuts, this is an simple yet elegant cake to serve with tea. It is sure to impress little ones and adults alike.

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About the Recipe

I love baking simple cakes or tea cakes that do not need any frosting of icing. Like this yummy pumpkin cake. They are perfect for snacking at any time of the day.

Growing up Britannia fruit cake was my absolute favorite. So, here is an eggless tutti frutti cake recipe that tastes exactly like the cake from my childhood. It is soft, fluffy and studded with dried fruit and chopped nuts.

This eggless fruit nut cake uses condensed milk and oil instead of eggs and butter. Both these ingredients give a moist and tender texture to the baked cake.

All you need to make this easy recipe is a few basic baking ingredients and a few minutes of stirring. Also it is a very versatile recipe. You can omit the nuts and tutti frutti, and add chocolate chips. Or just use chopped nuts. The options are endless for this amazing cake.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this eggless tutti frutti cake recipe:

• All purpose flour aka maida - I sometimes add up to ½ cup of whole wheat pastry flour to add some fiber to the cake.
• Granulated sugar - the sugar we get here in the US is quite fine unlike the bigger crystals in India. Simply grind sugar and then measure and use in the recipe.
• Condensed milk - regular or low-fat will work here. If you want to make the cake vegan, then use vegan condensed milk made with coconut milk.
• Oil - any flavorless oil like canola, vegetable and so on. You can also use melted and cooled butter.
• Milk - regular or low-fat. Use non-dairy milk like almond or oat to make the recipe vegan.
• Baking powder, baking soda and salt
• Tutti frutti - I love the kind available in Indian stores. They are not too sweet. Alternately you can use finely chop your favorite fry fruit like cherries, apricots and use.
• Chopped nuts - my favorite are cashews, almonds and walnuts. But feel free to use whatever nuts you have on hand.

You can make the cake in either a 8" round cake pan or a 9"x5" loaf pan. I love the way the slices come out from a loaf pan - it is very similar to the Britannia fruit cake. But the choice is up to you.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make veg Britannia cake aka eggless fruit and nut cake with condensed milk:

Preheat the oven to 350°F. Grease a 8" round cake pan or a 9"x5" loaf pan and line it with parchment paper.

In a mixing bowl, sieve flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, combine oil (or melted and cooled butter) and sugar, beat until the mixture turns light. Add condensed milk and beat again until well combined. Stir in vanilla extract.

Add ⅓rd of the flour mixture to the oil mixture and mix until combined. Add ½ of the milk and mix well.

Next add another ⅓rd of the flour mixture, mix and add the remaining milk. Finally add the remaining flour and mix well until combined.

Stir in the nut & tutti fruity and mix until evenly distributed. Pour the batter into the prepared pan and bake in the preheated oven until a cake tester inserted in the center comes out clean.

If the cake seems to be browning too fast, then either cover the pan with aluminum foil.

Expert Tips

• Though all purpose flour is traditionally used to make cake, I add up to ½ cup of whole wheat pastry flour for added fiber.
• Granulated sugar in the US is quite fine. But if you use coarser sugar, then process until slightly fine.
• Use unflavored oil like canola or vegetable. You can also use melted and cooled unsalted butter.
• I use tutti frutti available in India that are not too sweet. Alternately you can use finely chop your favorite fry fruit like cherries, apricots and use.
• My favorite nuts to use are cashews, almonds and walnuts. But feel free to use whatever nuts you have on hand.
• Make sure to cut the fruit and nut loaf once it is completely cooled.
• Store leftover cake in an airtight container for up to 2 days at room temperature.

Frequently Asked Questions

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Here are a few more eggless baked goodies that you might like:

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Recipe Card

Eggless fruit and Nut Cake

Eggless fruit nut cake that is moist and fluffy. This tastes very much like the Britannia fruit cake that I grew up eating. Moist, fluffy and studded with tutti frutti - this cake is sure to impress kids and adults alike.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Course: Dessert

Cuisine: American

Servings: 12 servings

Ingredients

1x2x3x

• 1½ cups All purpose flour
• 1 teaspoon Baking powder
• ½ teaspoon Baking soda
• ¼ teaspoon Salt
• ½ cup Oil or 8 tablespoons unsalted butter
• ¾ cup Sugar
• ½ cup Condensed Milk*
• 1 teaspoon Vanilla extract
• ¾ cup Milk*
• ½ cup Chopped Nuts, almonds, cashew, walnuts etc.
• ¼ cup Tutti Fruity

US Customary - Metric

Instructions

• Preheat the oven to 350°F. Grease a 8" round cake pan or a 9"x5" loaf pan and line it with parchment paper.
• In a mixing bowl, sieve flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, combine oil (or melted and cooled butter) and sugar, beat until the mixture turns light, about 3~4 minutes. Add condensed milk and beat again until well combined. Stir in vanilla extract.

  Add ⅓rd of the flour mixture to the oil mixture and mix until combined. Add ½ of the milk and mix well.
• Next add another ⅓rd of the flour mixture, mix and add the remaining milk. Finally add the remaining flour and mix well until combined. Stir in the nut & tutti fruity and mix until evenly distributed.
• Pour the batter into the prepared pan and bake in the preheated oven for 30~35 minutes or until a cake tester inserted in the center comes out clean. If the cake seems to be browning too fast, then either cover the pan with aluminum foil.

Video

Notes

• Though all purpose flour is traditionally used to make cake, I add up to ½ cup of whole wheat pastry flour for added fiber.
• Granulated sugar in the US is quite fine. But if you use coarser sugar, then process until slightly fine.
• Use unflavored oil like canola or vegetable. You can also use melted and cooled unsalted butter.
• I use tutti frutti available in India that are not too sweet. Alternately you can use finely chop your favorite fry fruit like cherries, apricots and use.
• My favorite nuts to use are cashews, almonds and walnuts. But feel free to use whatever nuts you have on hand.
• Make sure to cut the fruit and nut loaf once it is completely cooled.
• Store leftover cake in an airtight container for up to 2 days at room temperature.
• You can use either 8" round cake pan or 9"x5" loaf pan to bake this fruit and nut cake recipe.
• Bake 8" round cake for 30~35 minutes and in the 9"x5" pan for up to 37~45 minutes.
• Here are the modifications you need to make this Britannia cake vegan:
  • Use vegan condensed milk made with coconut milk.
  • Use non-dairy, almond or oat, milk instead of dairy milk.

Nutrition

Serving: 1Slice | Calories: 289kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 6mg | Sodium: 155mg | Potassium: 124mg | Fiber: 1g | Sugar: 23g | Vitamin A: 63IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 1mg

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