Condensed milk and oil in the recipe make this cake tender and flavorful. Studded with tutti frutti and chopped nuts, this is an simple yet elegant cake to serve with tea. It is sure to impress little ones and adults alike.
About the Recipe
I love baking simple cakes or tea cakes that do not need any frosting of icing. Like this yummy pumpkin cake. They are perfect for snacking at any time of the day. Growing up Britannia fruit cake was my absolute favorite. So, here is an eggless tutti frutti cake recipe that tastes exactly like the cake from my childhood. It is soft, fluffy and studded with dried fruit and chopped nuts. This eggless fruit nut cake uses condensed milk and oil instead of eggs and butter. Both these ingredients give a moist and tender texture to the baked cake. All you need to make this easy recipe is a few basic baking ingredients and a few minutes of stirring. Also it is a very versatile recipe. You can omit the nuts and tutti frutti, and add chocolate chips. Or just use chopped nuts. The options are endless for this amazing cake.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make this eggless tutti frutti cake recipe:
All purpose flour aka maida - I sometimes add up to ½ cup of whole wheat pastry flour to add some fiber to the cake.Granulated sugar - the sugar we get here in the US is quite fine unlike the bigger crystals in India. Simply grind sugar and then measure and use in the recipe.Condensed milk - regular or low-fat will work here. If you want to make the cake vegan, then use vegan condensed milk made with coconut milk.Oil - any flavorless oil like canola, vegetable and so on. You can also use melted and cooled butter.Milk - regular or low-fat. Use non-dairy milk like almond or oat to make the recipe vegan.Baking powder, baking soda and saltTutti frutti - I love the kind available in Indian stores. They are not too sweet. Alternately you can use finely chop your favorite fry fruit like cherries, apricots and use.Chopped nuts - my favorite are cashews, almonds and walnuts. But feel free to use whatever nuts you have on hand.
You can make the cake in either a 8" round cake pan or a 9"x5" loaf pan. I love the way the slices come out from a loaf pan - it is very similar to the Britannia fruit cake. But the choice is up to you.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make veg Britannia cake aka eggless fruit and nut cake with condensed milk: Preheat the oven to 350°F. Grease a 8" round cake pan or a 9"x5" loaf pan and line it with parchment paper. In a mixing bowl, sieve flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, combine oil (or melted and cooled butter) and sugar, beat until the mixture turns light. Add condensed milk and beat again until well combined. Stir in vanilla extract. Add ⅓rd of the flour mixture to the oil mixture and mix until combined. Add ½ of the milk and mix well. Next add another ⅓rd of the flour mixture, mix and add the remaining milk. Finally add the remaining flour and mix well until combined. Stir in the nut & tutti fruity and mix until evenly distributed. Pour the batter into the prepared pan and bake in the preheated oven until a cake tester inserted in the center comes out clean. If the cake seems to be browning too fast, then either cover the pan with aluminum foil.
Expert Tips
Though all purpose flour is traditionally used to make cake, I add up to ½ cup of whole wheat pastry flour for added fiber. Granulated sugar in the US is quite fine. But if you use coarser sugar, then process until slightly fine.Use unflavored oil like canola or vegetable. You can also use melted and cooled unsalted butter.I use tutti frutti available in India that are not too sweet. Alternately you can use finely chop your favorite fry fruit like cherries, apricots and use.My favorite nuts to use are cashews, almonds and walnuts. But feel free to use whatever nuts you have on hand.Make sure to cut the fruit and nut loaf once it is completely cooled.Store leftover cake in an airtight container for up to 2 days at room temperature.
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Here are a few more eggless baked goodies that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
