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.
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.