FRUIT AND NUT CAKE

FRUIT AND NUT CAKE

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This simple fruit and nut cake is made in our family for every birthday, Christmas, and New Year’s eve. As we don’t like frosted cakes, so this one is our family favourite. This particular cake recipe was given by my dear friend Reena Paul’s mom. She was a Christian and whenever we used to go to her house during Christmas, aunty would very lovingly offer us this cake. So during my college days I learnt this delicious cake from her. From then onwards I used to bake this cake for my sisters who used to take tins full of these cake slices to satisfy their quick hunger pangs in hostel.

It was a surprise for me that when I got married, my mother-in-law used to bake the same type of cake for her sons. So this recipe is very close to my heart and brings my before and after marriage life together. Do try this simple cake, I am sure it will become your family favourite too.

Recipe for fruit and nut cake:

image of FRUIT-AND-NUT-CAKEIngredients:

  • 250 gms – Maida (Refined flour)
  • 250 gms – Sugar powder
  • 6 nos – Eggs beaten with 1tbsp oil and kept aside
  • 125 gms – Unsalted butter at room temperature
  • 1 tsp – Baking powder
  • 1/4tsp – of Baking soda
  • A pinch of Salt
  • Juice of half lemon
  • 1 tsp – Vanilla extract or essence
  • 1 tsp – Elachi powder (Cardamom)
  • 1/2 cup – Dry fruit and nuts like cashew, almond, black rasin, rasin, walnut etc., (fried or roasted and chopped)
  • 1/4th cup – Sugar for making caramel
  • 1/4th cup – Water for making caramel

Method:

  1. Take 1/4th cup sugar in a pan and let it melt. When it reaches a dark caramel colour, add some water  and mix well to make a thick syrup. Keep aside. This will give a nice brown colour to the cake.
  2. Now take butter and sugar in a big bowl and beat with an electric beater till light and fluffy, then add eggs little by little and keep on beating.
  3. Sieve the maida with the baking powder, baking soda and salt 3 to 4 times and start adding little by little to the above mixture, mixing lightly. Do not over beat the batter after adding the flour mixture.
  4. Now, when mixed properly add the cooled caramel syrup, lemon juice, elaichi powder vanilla extract and mix. At last add half of the fruit and nuts in the batter and mix again lightly.
  5. Now, grease and line a baking tin and pour in the batter and at last on top sprinkle the remaining fruit and nuts.
  6. Preheat the oven for 10 mins at 180 degree celsius and bake in the middle rack for 45 minutes or till done at 180-degree Celsius or else preheat the microwave on convection mode and bake for 35 minutes at 200 temp. Happy baking!

image of FRUIT-AND-NUT-CAKE

 

Note:

  1. While making the caramel syrup when you are adding water after the sugar has burnt add water slowly, as when the water comes in contact with the hot caramelized sugar it splutters and you can burn your hand so take extra precautions while doing this.
  2. While baking cake all the ingredient should be at room temperature.
FRUIT AND NUT CAKE
 
Author:
Recipe type: Bakes, Cakes, Veg
Cuisine: Indian
Ingredients
  • 250 gms - Maida (Refined flour)
  • 250 gms - Sugar powder
  • 6 nos - Eggs beaten with 2 tbsp oil and kept aside
  • 150 gms - Unsalted butter at room temperature
  • 1tsp - Baking powder
  • ¼tsp - of Baking soda
  • A pinch of Salt
  • Juice of half lemon
  • 1 tsp - Vanilla extract or essence
  • 1 tsp - Elachi powder (Cardamom)
  • ½ cup - Dry fruit and nuts like cashew, almond, black rasin, rasin, walnut etc., (fried or roasted and chopped)
  • ¼th cup - Sugar for making caramel
  • ¼th cup - Water for making caramel
Instructions
  1. Take ¼th cup sugar in a pan and let it melt. When it reaches a dark caramel colour, add some water and mix well to make a thick syrup. Keep aside. This will give a nice brown colour to the cake.
  2. Now take butter and sugar in a big bowl and beat with an electric beater till light and fluffy, then add eggs little by little and keep on beating.
  3. Sieve the maida with the baking powder, baking soda and salt 3 to 4 times and start adding little by little to the above mixture, mixing lightly. Do not over beat the batter after adding the flour mixture.
  4. Now, when mixed properly add the cooled caramel syrup, lemon juice, elaichi powder vanilla extract and mix. At last add half of the fruit and nuts in the batter and mix again lightly.
  5. Now, grease and line a baking tin and pour in the batter and at last on top sprinkle the remaining fruit and nuts.
  6. Preheat the oven for 10 mins at 180 degree celsius and bake in the middle rack for 45 minutes or till done at 180-degree Celsius or else preheat the microwave on convection mode and bake for 35 minutes at 200 temp. Happy baking!
Notes
1. While making the caramel syrup when you are adding water after the sugar has burnt add water slowly, as when the water comes in contact with the hot caramelized sugar it splutters and you can burn your hand so take extra precautions while doing this.

2. While baking cake all the ingredient should be at room temperature.
 

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