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!