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Spongy, Whole Wheat Dry Fruit Loaf Cake

One of my favorite cakes to bake at home, this super spongy dry fruit loaf cake is a winner! It is made with 100% whole wheat, sweetened with brown sugar, and topped generously with assorted dryfruits. What more do you need for the perfect tea time cake?! I bake this beauty in my big loaf tin, if you want to bake a smaller version, feel free to halve the recipe. My family loves this as it’s a spongy, dry vanilla cake that can be enjoyed over a few days after meals or during tea time. Let us see the ingredients needed for this recipe:

175gms softened butter (I used regular amul salted butter)

150gms brown sugar/jaggery powder/coconut sugar

1/2 tsp vanilla essence

2 eggs

150ml Milk

200gms Whole Wheat Flour (Atta)

2 tsp baking powder

Assorted dry fruits and chocolate chunks


  1. In a big baking bowl, cream the butter and sugar till it becomes pale and fluffy.
  2. Add in the vanilla essence, eggs and whisk well till it is super fluffy
  3. Sift in the Atta twice and add to the bowl
  4. Add the baking powder and start mixing everything using your spatula
  5. At this stage, add the milk, in parts, to the bowl.
  6. Slowly mix in all the ingredients till you do not see any flour pockets in the batter. The batter will be smooth, fluffy and slightly thick. It will not be of pourable consistency, and neither will it be tight like a cookie dough.
  7. Add the batter to a lined loaf tin and spread evenly. Tap the tin 2-3 times on the counter, making sure there are no air bubbles in the batter.
  8. Top the cake with sliced almonds, walnuts, or nuts of choice and chocolate chunks!
  9. Bake in a preheated microwave oven at 180 degrees for 40-45 minutes, till it is perfectly done.
  10. Let is cool for 15-20 minutes before slicing

I hope you guys enjoyed this cake recipe and will recreate it at home! It’s a healthy delight, filled with goodness of easily available ingredients.

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