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.
Before I started, all the ingredients were at room temperature.
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.
Sift all the dry ingredients (flour, baking powder, baking soda, salt, and sugar) to a bowl, keep aside.
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.
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.
Add the dry fruits into the batter, mix gently.
Pour the batter into the prepared cake pan, and smooth the top with a spatula.
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.
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.
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.
When cooled, slice, serve and enjoy!
Store the extra cake slices in an airtight container and keep refrigerated, consume within a week.