Farm House fruit Cake

The ‘Farm house fruit cake’ is a light moist cake packed with delicious vine fruits, glazed mixed fruit or dry fruits. It’s a real traditional moist fruit cake which ages well, the cake is usually allowed to mature for three to four weeks. I learnt this recipe from a family friend (who is a Goan), this aunty is an expert at baking cakes and I have always wanted to try one of those delicious cakes ‘n bakes at home. The cake turned out to be a ‘lovely baked delight’ considering I attempted it for the first time!


  • 2 ¼ cups refined flour(maida)
  • ½ tsp baking powder
  • ½ tsp cinnamon powder
  • ½ cup oil
  • ¾ cup brown sugar
  • ¼ tsp fennel seeds
  • ½ mixed fruit/dry fruits – you can use dry fruits like cashew nuts and raisins/golden raisins(sultanas) or plums, glazed cherries, currants etc- chopped roughly . Here I have used ‘tutty-fruity’ available readily in the stores.
  • ¾ cup milk
  • 3 eggs beaten
  • 1 tbsp honey



  • Grease a 20cm * 7.5 cm rectangular cake tin and lightly dust if with flour. Preheat a Convection oven to 180 degree C.
  • Mix together the flour with the baking powder and cinnamon powder and sift into a mixing bowl.
  • Rub in the oil, until the mixture resembles fine breadcrumbs.
  • Add the sugar, fennel seeds and mixed dry fruits.
  • In a jug, mix together the milk, eggs and honey. Add this to the flour mixture. Mix well.
  • Pour into prepared cake tin and bake in the preheated oven at 180 degree C for 45 minutes.
  • Check if done by inserting a skewer or knife; it should come out clean.
  • Remove from the oven and allow to cool in the tin for five minutes before turning out.
  • Cut into slices and serve.

Preparation Time: One 20 minutes

Serves: 4

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