Petha Cake / Light Fruit Cake

We had plans to spend the summer vacation this year in Kolkata. It’s more than a year now that I couldn’t travel to Kolkata. I miss my home, the city, friends, and my family there. In solace, I baked a cake today that speaks a lot about my childhood. On many mornings School Tiffin that opens up to a Bapuji Cake were little joys that made me smile. Taking each bite carefully, and holding that one or two pieces of Petha to have at the end was pure childhood happiness which is difficult to put into words. This Petha Cake is a classic version of old-style Light Fruit Cake, tastes a lot like Bapuji Cake, but of course not exactly the same taste I’d say. You’ll get firm pieces here, with bakery-like crumb and texture that we loved most. Serve the slices at tea-time, or eat whenever you feel like having it.

In my growing up years we were not familiar with the word Petha. I came to know a little late what Petha is, made of Ash Gourd we used to call it Chalkumror Morobba. Chalkumro is the Bengali name of Ash Gourd. And Petha is the candied form of Ash Gourd, popular in North India especially, and often served as a sweet. However, why Petha was something special to a Bengali child? Well, Petha was not something we look forward to like sweets, it nowhere comes close to the mad love that Bengalis feel for Chanar Mishti (Bengali Cottage Cheese Sweets). Therefore, Petha always ended up going into Fruit cakes and Bapuji Cakes in Kolkata. And in a cake, those whitish pieces of sweet always tasted unusual than dry fruits to a kid (read me). So, making a Cake with Petha into it drove my mind in a state of nostalgia.

This cake is a keeper that you can bake during this lockdown time when we’ve limited ingredients available with us. If you don’t have Petha or dry fruits you still can bake it as a Plain Cake. Don’t forget to share your experience with me if you’re trying this recipe. 🙂

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Petha Cake / Light Fruit Cake

This Petha Cake is a classic version of Old-Style Light Fruit Cake with great crumb and texture. Made with candied Ash Gourd and assorted dry fruits it’s a family favourite recipe. 

Cuisine Indian

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Author Chandrima

Ingredients

• 1 cup- All-purpose flour/Maida
• ¾ cup- Caster sugar/White powdered sugar
• ½ cup- Olive oil/Vegetable oil
• 1 tsp- Baking powder
• 2- Eggs
• ¼ tsp- Salt
• 1/8 tsp- Nutmeg powder
• ¼ tsp- Cinnamon powder
• 1 tsp- Vanilla extract
• 3 pieces- Petha/Candied Ash Gourd cubes
• 1/3 cup- Dry fruits

Instructions

1. Before I start all the ingredients were at room temperature.

2. Preheat oven to 180 degrees C. Prepare a 7.5” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

3. Cut the Petha/Candied Ash Gourd cubes into small cubes (like regular sugar cube sizes), and keep aside. 

4. For the dry fruits in the cake, use any dry fruits which are available with you. I’ve used a combination of black raisins, dried apricot, candied orange peels, and tutti frutti. 

5. In a bowl, sift all the dry ingredients (flour, spice powders, baking powder, salt, and sugar) together.

6. Next to add eggs, oil, and vanilla extract. Whisk well until a smooth, lump-free batter forms. Don’t whisk for a longer time. 
   

7. Add the petha pieces and dry fruits into the batter, mix gently. 

8. Pour the batter into the prepared cake pan.

9. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 50-55 minutes. Check for the doneness after the first 45 minutes of baking, insert a sharp knife in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.

10. During the baking time when the cake browns perfectly on top (after 30 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning on the top.

11. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cools completely.

12. When cooled, slice, serve and enjoy!

Recipe Notes

• Baking time may vary a little bit for different ovens and different sizes of baking pans.
• Store the cake slices in an airtight container and keep refrigerated, consume within a week.