Fruit Cake Recipe


  • One tinNestle MILKMAID
  • 100gButter
  • 1/2 cup (75 gms)Sugar
  • 1/3 cup (50 ml)Water
  • 2 cups (160g)Maida
  • 1 tsp.Baking Powder
  • 1 tsp.Soda Bicarbonate
  • 1/2 tsp cinnamon Powder
  • 1/2 tsp nutmeg Powder
  • 1 1/2 cups chop (150g)Mixed Dry Fruits
  • 150 macerated Soda


  • Step 1. Preheat oven to 180 C. C.
  • Step 2. Glycerinize the 8″ square cake tin by using 1/2 teaspoon. Butter. Dust with one tablespoon. Flour.
  • Step 3. Cook sugar in a saucepan until it melts and turns brown. Mix warm water with it to create caramel syrup. Could you keep it in a separate container?
  • Step 4. Sift the baking powder, maida, soda bicarbonate, cinnamon, and nutmeg thrice. Keep aside.
  • Step 5. Mix 1 tablespoon. Maida and the chopped fruit and coat it with flour. Keep it aside.
  • Step 6. Soften the butter in the pan. Beat in Nestle MILKMAID.
  • Step 7. Add the sifted maida and the milkmaid butter mixture, then alternate with caramel syrup and aerated soda until all is done.
  • Step 8. Mix in the dried fruits chopped (cashew nuts, walnuts, almonds, and citrus peel). Mix the ingredients carefully using a minimum of movement.
  • Step 9. Pour the cake batter into the cake tin that has been greased and bake for one half an hour at 180 to C or until the cake is cooked. (Prick with a toothpick into the center of the cake. If it’s clean, the cake is baked)
  • Step 10. Take the cake out of the oven, and let it cool for a few minutes. Take the cake off the sides with a knife when needed. Transfer the cake onto a wire rack/plate lined with a cloth (to absorb moisture) and allow it to cool before cutting it into small pieces.

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