Simplest and full proof recipe that is a treat to the eyes & to the mouth.
Take an 8" by 4" rectangular cake tin. Brush it with oil and dust with flour. Or simply line it with parchment paper. Keep it aside.
Preheat oven to 180º C for 15 minutes.
Sift together flour, baking powder, baking soda and salt at least 3 times, for better aeration, which in turn will make the cake light.
Keep aside 1 tsp dried fruits for topping and mix the remaining in this mix so that they are properly coated with flour. ( See Note 4 ).
In a bowl, take condensed milk, oil and vanilla extract and mix thoroughly, for approx. 1 minute.
To this, add the dry mix of flour and nuts in 2 or 3 batches.
Adjust consistency using aerated soda water. ( See Note 5 )
Pour this cake mix into the prepared cake tin. Sprinkle crushed nuts on the top.
Tap the tin, 2-3 times. This is done to release air bubbles from the cake batter if any.
Bake at 180 degrees centigrade for 35-40 minutes. (see Note 6 )
The cake is ready when a toothpick inserted in its centre comes out clean.
After taking out of the oven, wait for 2-3 minutes and then loosen the sides with a butter knife.
Now invert the cake tin on a wire rack and tap to remove. ( See Note 7 )
Once cooled, cut your delicious Teatime cake or fruitcake into slices and serve with tea/ coffee/ smoothies.
Can keep this at room temperature for 2-3 days, depending on the weather. If kept in the refrigerator, even lasts for about a week.