Soft & Moist Fruit Cake Recipe

Previous Next

Ingredients

Dry Ingredients

• 1½ cups all-purpose flour (maida)

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp cinnamon powder (optional but recommended)

• A pinch of salt

Wet Ingredients

• ½ cup butter (softened)

• ¾ cup sugar

• 2 large eggs

• 1 tsp vanilla essence

• ½ cup milk (room temperature)

Fruits & Nuts

• ¾ cup mixed tutti-frutti

• ¼ cup chopped cashews or almonds

• 2 tbsp raisins (optional)

• 1 tbsp flour (for coating fruits)

Preparation

Prepare Fruits

1. Mix tutti-frutti + nuts + raisins with 1 tbsp flour.
   (This prevents them from sinking.)

Method (Step-by-Step)

1. Prepare Batter

1. Beat butter + sugar until light and creamy.

2. Add eggs one at a time, beating well.

3. Add vanilla essence.

4. Sift in flour, baking powder, baking soda, salt, cinnamon.

5. Add milk gradually and fold gently into a smooth batter.

2. Add the Fruits

• Fold the flour-coated tutti-frutti & nuts gently into the batter.

3. Bake

• Pour batter into a greased loaf tin or round cake tin.

• Bake at 160–170°C for 35–45 minutes or until a toothpick comes out clean.

• Cool completely before slicing.

Tips for a Perfect Fruit Cake

• Use low temperature to keep the cake soft and moist.

• Don’t overmix after adding flour.

• Add 1–2 tbsp orange juice for extra flavor.

• Replace eggs with ½ cup curd for eggless version.

• Add a few cherries on top before baking for a bakery look.

Your Fruit Cake Is Ready!

Soft, moist, and filled with fruity goodness — perfect for tea-time, gifting, or celebrations.