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Fruit and Nut cake (eggless) Recipe

Fruit and Nut cake (eggless) Recipe

This basic cake can be used as a basic recipe for any other cake recipes calling for a basic vanilla sponge. Or just bake a basic and top with with vanilla custard and serve for a delicious dessert. Fresh fruits can even be thrown in over the vanilla custard. This looks as well as tastes good!

Or serve slices of vanilla sponge cake with some fresh fruit sauce or compote or top the cake with plain/ flavored icing of your choice. Well the possibilities are endless.

Fruit and Nut cake (eggless) Recipe


Serves – 6-8

Basic vanilla cake batter:

  • 1 cup measuring 200 ml used
  • Condensed milk – ½ tin
  • Vegetable oil (odourless) – 1/3 cup (i used sunflower)
  • Castor/ powdered sugar – 1 tbsp
  • Maida/ plain flour – 1 cup
  • Baking powder – 1 tsp
  • Baking soda – ½ tsp
  • Milk – 1/3 cup

(vanilla essence – 1 tsp – if making only a basic vanilla sponge cake, else skip this)

Other ingredients – for a fruit & nut cake:

  • Cocoa powder – 1 tbsp
  • Chopped nuts – 2 tbsp – like walnuts, cashew, almonds
  • Vanilla essence – ½ tp
  • Dry fruits, chopped – 2 tbsp – like raisins, cranberries, prunes, tutti fruity
  • Strawberry essence – ½ tsp


  1. Grease a 7” round tin OR 8”x4” loaf tin. (I used a bundt pan).
  2. Preheat oven at 1800 C (or 150 C for plain vanilla cake).
  3. Measure maida, add baking powder and baking soda to it, mix. Set aside. Measure milk and set aside. Chop nuts, dry fruits, set aside.
  4. In a mixing bowl beat together condensed milk, oil, sugar for a minute or till well mixed (hand whisk or electric beater).
  5. Seive into the mixing bowl half of the maida mixture and add half the milk. Beat well.
  6. [If making only a basic vanilla sponge cake, add 1 tsp vanilla essence now. Else skip this proceed below].
  7. Seive in the remaining flour and add remaining milk. Beat 2 to 3 mins till mixture is light.
  8. For plain vanilla cake, pour batter into greased tin & bake at 150 C for 30 mins or till toothpick inserted in the centre comes out clean. Else, proceed as below.
  9. Divide the batter into 2 parts.
  10. To one part add cocoa powder, nuts, ½ tsp vanilla essence. Mix with spatula. If too thick may add 2 to 3 tsps water if needed. Pour into greased tin as bottom layer and spread.
  11. To remaining portion of batter, add dry fruits, ½ tsp strawberry essence. Mix with a clean spatula..
  12. Pour on top of cocoa batter and spread on top. Do not mix.
  13. May sprinkle some chopped nuts on top.
  14. Bake for 20 to 25 mins or till toothpick inserted comes out clean.
  15. Remove and cool in tin for  10 mins. Un mould and cool completely on wire rack. Cut and serve/ store in airtight box in refrigerator.


1. You may top Fruit and Nut cake with plain glaze icing or lemon flavour icing.

2. The plain vanilla sponge cake can be used as base recipe for making other flavoured cakes or for puddings.

3. Serve Basic vanilla sponge as is or topped with fresh fruit sauce or vanilla custard or any icing of your choice.

4. The above recipe can be easily doubled.

5. Add some dry fruits, tutti fruity to basic vanilla batter & bake!

Posted by Prathima Rao