East Indian Light Fruit Cake is a delicious treat for Christmas dessert or even as a regular tea-time snack. So yum and fruity, you won’t be able to stop at just one.
Who can resist a yummy fruit cake? With so many kinds of cake around, how do you choose? For us, cream cakes have never been a favorite, they’re just too creamy. But fruit cakes, that’s another story, light fruit cakes, dark fruit cakes, or mixed fruit cakes – Give us either and we are happy! Easy to make and ready in an hour, you’ll be eating this cake in no time.
To know how to make our delicious light fruit cake, read on below…
What Ingredients Do You need to Make Light Fruit Cake?
All you need to bake a mixed fruit cake cake is the main four ingredients – butter, powdered sugar, eggs, and flour or maida in Hindi. Then add the vanilla essence, baking powder and cashew nuts, cherries, and candied peel or ready tooti frooti.
How to bake Light Fruit Cake?
Start by prepping the ingredients like cashews, cherries, and tooti frooti. Break the cashews into smaller pieces and cut the cherries into round slices. If you have ready tooti frooti you don’t have to do much. If you are using the candied peel, cut them into tiny cubes.
Dust them all with a little flour and keep them aside for later.
Break eggs in a vessel and beat them to a froth. We prefer to use a fork or whisk, but you can use a hand mixer too.
Add butter and vanilla essence and mix well. Then add in the powdered sugar and mix and then add the flour aka maida with baking powder and stir gently a little at a time.
Next, add in the flour-dusted cashews, cherries, and tooti frooti or candied peel and mix into the batter.
Pour the batter into tins lined with baking paper and bake in a pre-heated oven at 180 degrees Celsius or 350 degrees Fahrenheit for about 50 mins.
After 50 mins, you can check the mixed fruit cake with a toothpick to see if it’s ready. If the toothpick comes out clean, it’s ready to be taken out of the oven. If not, keep it in for 5-10 mins longer and check again.
Cooking Tips & Tricks
- Prep the cashew nuts, cherries & tooti frooti before you start on the simple fruit cake batter.
- Dust the cashew nuts, cherries and tooti frooti with flour so they doesn’t stick to each other.
- Beat the eggs using a fork, whisk or even a hand mixer.
- The butter should be at room temperature when using it.
FAQ’s About Light Fruit Cake
How long can you store Light Fruit Cake?
Light fruit Cake can be stored in air-tight containers for about a week in a refrigerator or for 1 to 2 months in a freezer. Thaw well before serving!
What is the difference between a Light fruit and Dark Fruit cake?
A dark fruit cake is richer and denser as it has a lot more dry fruits, nuts, spices, raisins soaked in alcohol, caramel, and cocoa which gives it the dark colour. And of course, there’s the additionally added alcohol as well. The light fruit cake or mixed fruit cake uses only cashewnuts and tooti frooti which means you can eat more of it without your mom or wife glaring at you and telling you to stop.
What is Tooti Frooti?
Tutti Frutti or Tooti Frooti is a mix of colorful candied peel available in stores in India made from various fruits like raw papaya, oranges peel, and cherries. If you don’t find it near you, use diced candied peel.
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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East Indian Light Fruit Cake | Mixed Fruit Cake
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- 400 grams Butter
- 400 grams Sugar
- 8 Eggs
- 400 grams Flour
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla Essence
- 100 grams Cherries
- 100 grams Cashewnuts
- 100 grams Candied Peel or Tooti Frooti
- Break the cashews into bits, cut the cherries and the candied peel, dust them with flour and keep aside for later. (The cashewnut bits can be large or small depending on their size.)
- Beat the eggs, add the butter and powdered sugar and mix well.
- Add baking powder to the flour and mix and add a little at a time to the batter.
- Next, add in the dry fruits dusted with flour and your batter is ready.
- Pour the batter into lined tins and put into a pre-heated oven for about 50 mins.
- Check with a toothpick to see if the cake is ready. If it comes out clean you're good to go, if not keep it in for a few minutes more.
- And your cake is ready to serve!
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- Prep the cashew nuts, cherries & tooti frooti (candied peel) before you start with the cake batter.
- Bring the butter to room temperature before using it.
- You can use a hand mixer or just whisk the eggs with a fork, whichever you prefer.
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