Fruit Cake
Global • Vegan
How to Make Fruit Cake (Traditional & Healthy Version)
Fruit Cake, known in many Indian homes as 'phal wala cake', is a vibrant and flavorful treat enjoyed especially during festive occasions like Christmas and New Year. It is a delightful snack that brings together the goodness of mixed dried fruits, nuts, and aromatic Indian spices, baked into a soft, moist cake. Indian-style Fruit Cake often uses wholesome ingredients such as atta (whole wheat flour) and jaggery (gur) for a healthier twist, setting it apart from overly sugary versions. The subtle warmth from spices like dalchini (cinnamon) and elaichi (cardamom) creates a comforting taste, perfect for sharing with family and friends over tea or as a nutritious tiffin snack. Traditionally, Fruit Cake is baked during winter festivals or special gatherings, and its popularity spans across states such as Kerala, Goa, and West Bengal, each region infusing its own unique flavor profile. This healthy recipe is easy to prepare, vegetarian, and can be adapted for vegan diets, making it ideal for calorie-conscious foodies. The combination of dried fruits, nuts, and whole wheat flour provides essential nutrients while keeping the cake moist and flavorful. Enjoy this Indian Fruit Cake as a snack or dessert, and celebrate the rich culinary heritage of India in every bite.
Ingredients(for 1 thick slice (about 80g))
- 1 cup Atta (whole wheat flour) (For healthier base)
- 1/2 cup Mixed dried fruits (kishmish, apricots, dates) (Chopped)
- 1/4 cup Mixed nuts (badam, akhrot) (Almonds, walnuts, chopped)
- 1/3 cup Jaggery powder (gur) (Natural sweetener)
- 1/2 cup Dahi (curd) (For binding and moisture)
- 3 tbsp Vegetable oil (Cold-pressed preferred)
- 1 tsp Baking powder
- 1/2 tsp Dalchini powder (cinnamon)
- 1/4 tsp Elaichi powder (cardamom)
- 1/2 tsp Vanilla essence - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin and line it with parchment paper.
5 minutes
Ensure even greasing to prevent sticking.
- 2
In a bowl, sift atta with baking powder, dalchini, and elaichi powders.
3 minutes
Sifting ensures a lighter, fluffier cake.
- 3
Mix chopped dried fruits and nuts with a teaspoon of atta to prevent them from sinking.
2 minutes
Coating helps distribute fruits evenly.
- 4
Whisk dahi, jaggery powder, oil, and vanilla essence until smooth.
3 minutes
Room temperature dahi blends better.
Why This Dish is Healthy
Choosing whole wheat flour (atta) and jaggery over refined ingredients keeps this Fruit Cake low on glycemic index and higher in nutrition. Nuts and dried fruits add natural sweetness, vitamins, and energy without excess calories. The use of curd boosts protein and digestive enzymes, making this snack ideal for weight watchers, diabetics, and kids alike. It is baked, not fried, and has minimal oil, supporting overall heart health.
This Indian Fruit Cake is packed with fiber from atta, natural antioxidants from dried fruits, and healthy fats from nuts. It delivers vitamins like B-complex, iron, and magnesium, making it a nutrient-dense snack. Jaggery provides minerals such as calcium and potassium. Using dahi adds probiotics for gut health. The absence of refined sugar and maida makes it suitable for health-conscious eaters. This recipe offers a good balance of protein, complex carbohydrates, and healthy fats.
Pro Tips
- 💡Tip 1: Chop dried fruits and nuts evenly for uniform texture.
- 💡Tip 2: Use fresh dahi to avoid sourness in the cake.
- 💡Tip 3: Let the cake cool completely before slicing for neat pieces.
Storage & Serving
Store Fruit Cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Warm slices before serving for best flavor.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
