A bakery-style tea-time cake made healthy with Wheat flour, Cold-pressed oil, and Non-refined sugar. With all the bits and pieces of dry fruits, these Wheat flour Fruit Cake slices are addictive on every bite. Wheat flour has a significant smell, which can be easily recognized in baked items if you pay enough attention to it, but the tasters didn’t believe that this cake has Atta in it. I made an Eggless Atta Fruit Cake during last year’s Christmas which had a similar taste profile, but this cake is easier to whip up. The ingredients are there in your pantry I know, bake one and spread some joy!
This cake has the exact firmness that we get in tea-time cakes from a local bakery with perfect moist crumbs. Don’t miss baking this one, you can have it any time in a day. Your search for an Everyday Fruit Cake recipe ends here! 🙂
Everyday Atta Fruit Cake / Wheat flour Fruit Cake
A bakery-style tea-time cake made healthy with Wheat flour, Cold-pressed oil, and Non-refined sugar. With all the bits and pieces of dry fruits, these Wheat flour Fruit Cake slices are addictive on every bite.
Ingredients
- 1 cup- Wheat flour/Atta (read note)
- ¾ tsp- Baking powder
- ¼ tsp- Baking soda
- ¼ tsp- Salt
- ¾ cup- Brown or White sugar (powdered)
- 1/3 cup- Dry fruits
- 1 tsp- Vanilla extract
- 2- Eggs
- ¼ cup- Buttermilk (read note)
- ¼ cup- Vegetable oil (read note)
Instructions
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Before I started, all the ingredients were at room temperature.
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Preheat the oven to 180 degrees C. Prepare a 6” round cake pan by greasing it with oil and place a piece of baking paper at the bottom of the pan.
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Sift all the dry ingredients (flour, baking powder, baking soda, salt, and sugar) to a bowl, keep aside.
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Add eggs, buttermilk, oil and vanilla extract to the dry mixture. Whisk well until a smooth, lump-free batter forms. Don’t whisk for a longer time.
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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, tutti frutti, glazed cherries, and broken cashew nuts.
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Add the dry fruits into the batter, mix gently.
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Pour the batter into the prepared cake pan, and smooth the top with a spatula.
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Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 45 minutes. Insert a sharp knife or wooden skewer 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.
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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.
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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 it there until it cools completely.
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When cooled, slice, serve and enjoy!
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Store the extra cake slices in an airtight container and keep refrigerated, consume within a week.
Recipe Notes
- If you want you can make this cake with all-purpose flour/maida too.
- If your atta has more fiber into it, means if the atta appears a little coarse, e.g., Khapli Wheat flour, then the batter might appear sticky and quite thick. Ideally, the batter of the cake should be on the thicker side, but if it becomes too thick add milk gradually by a tablespoon at a time to loosen it up a little bit.
- If you don’t have buttermilk at home, mix ¼ tsp white vinegar to ¼ cup of cold milk, and add it into the cake batter. This is the buttermilk substitute.
- I used cold-pressed rice bran oil for this recipe, you can use any neutral-tasting vegetable oil. If you want to replace the oil with butter or ghee, add that in the same quantity of oil. Use melted unsalted butter or ghee for this recipe.
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
