Basic White Fruit Cake

by foodsavory

Post image for Basic White Fruit Cake



4 large eggs (200gm)

1½ cup powdered sugar (200 gm)

1 and 1/3 cups butter (200 gm)

2 cups flour (Maida) (200 gm)

1½ tsp baking powder

1½ tsp vanilla essence

200 gm dry fruits (preferably brandied) – raisin, cashews, cherries, candied orange peel (if available)

Method of Preparation


Sift Maida with baking powder. Keep aside.

Set oven for preheating at 200°C.

Beat eggs in a clean dry bowl with a clean dry electric hand beater and keep aside.

Beat butter and powdered sugar in a big deep pan with the beater till smooth and fluffy. Add essence and mix well.

Add the eggs to the butter-sugar mixture. Beat well. Add half of the Maida mixture and mix well. Then add the remaining the Maida mixture and beat for 3-4 minutes till the mixture appears light and fluffy.

Put in the dry fruits to the mixture and slowly mix with a fork.

Transfer the mixture to a greased square or round tin of 10” diameter and bake at 200°C for 35 minutes in the preheated oven on the wire rack.

Test the cake by inserting a tooth pick in the centre of the cake. If it comes out clean, the cake is ready. Remove from the oven. Remove cake from the tin after 5 minutes.


–  All the ingredients used like Maida, butter and sugar are equal in weight to the weight of the eggs.


– To beat butter with sugar, the butter should be soft. Never warm butter to soften it. Just keep it outside the fridge for some time till it becomes slightly soft.

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