Eggless fruit and Nut Cake



All purpose flour
1½ cups
Baking powder
1 tsp
Baking Soda
½ tsp
¼ tsp
Oil (or melted butter)
1/3 cup
¾ cup
Condensed Milk
½ cup
Vanilla extract
1 tsp
¾ cup
Nuts, chopped (almonds, cashew, walnuts)
½ cup
Tutti Fruity
¼ cup


  1. Preheat the oven to 350°F. Grease a 8″ round cake pan and line it with parchment paper.
  2. In a mixing bowl, sieve flour, baking powder, baking soda and salt.
  3. In a large mixing bowl, combine oil (or melted and cooled butter) and sugar, beat until the mixture turns light, about 3~4 minutes. Add condensed milk and beat again until well combined. Stir in vanilla extract.
  4. Add ⅓rd of the flour mixture to the oil mixture and mix until combined. Add ½ of the milk and mix well.
  5. Next add another ⅓rd of the flour mixture, mix and add the remaining milk.
  6. Finally add the remaining flour and mix well until combined.
  7. Stir in the nut & tutti fruity and mix until evenly distributed.
  8. Pour the batter into the prepared pan and bake in the preheated oven for 30~35 minutes or 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.