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.
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Ingredients
- 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
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.
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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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