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+ servings

Fruit Cake from my childhood

Recipe of a tutty fruity fruit cake from my childhood. A cake that kind of kindled my love for baking.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Servings 10 slices


  • 2 cups all purpose flour (maida)
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 4 eggs large
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt a


  • Grease and line a square 8 inch pan with parchment paper. Pre heat the oven to 180C while you assemble the cake together.
  • Sift together all purpose flour, baking powder, baking soda and salt twice and keep aside.
  • In the jar of your mixie (that's how mom used to do back then, one can use a handheld mixer) beat together butter, oil and sugar till light and fluffy.
  • Add eggs one by one and beat well. Add vanilla essence and mix.
  • Now gently fold in the flour mixture. In the end rub tutty fruity with a little flour and fold in the batter.
  • Pour the batter in the prepared pan, sprinkle nuts of choice on top and bake for 35-40 minutes at 180C.
  • Cool completely and enjoy a slice with tea or milk.
  • The cake stays well for 2-3 days in an airtight container but never lasts that long!


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