Fruit Cake
This fruit cake combines a buttery base with the sweet chew of Tutti Frutti, crunchy almonds, and walnuts. It’s baked at a low temperature to keep the crumb tender and finishes with a light dusting of icing sugar.
Instructions
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In a mixing bowl, combine the butter, sugar, and 2 tbsp of Tutti Frutti. Beat until the butter lightens in color.
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Stir in the vanilla essence, then add the flour and mix well. Incorporate the eggs one at a time, mixing after each addition.
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Fold in the chopped almonds, walnuts, and the remaining ¼ cup of Tutti Frutti using a cut‑and‑fold technique to keep the batter airy.
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Grease a cake mould with butter and line it with butter‑paper. Pour the batter into the prepared mould.
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Bake in a pre‑heated oven at 165‑170 °F for 40 minutes, or until a toothpick inserted near the center comes out clean.
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Allow the cake to cool slightly, then dust the top with icing sugar. Slice and serve.
Tips
For an extra moist crumb, you can brush the baked cake with a simple simple‑syrup (equal parts water and sugar) while it’s still warm. Store the cake covered at room temperature for up to three days.
Video
“Easy Fruit Cake recipe | फ्रूट केक की आसान रेसिपी | Christmas Special | Chef Ranveer Brar” by Chef Ranveer Brar, watch on YouTube.
About this recipe
The cake is rich yet airy, making it a festive centerpiece for holiday gatherings or a special treat with coffee. Its fragrant vanilla essence and nutty crunch give it a classic flavor that pairs well with a cup of tea or a glass of milk. Slice the cooled cake and serve as is, or drizzle a thin glaze for extra sweetness. The recipe yields a single 8‑inch loaf, ideal for sharing with family and friends during celebrations.
