Romy Gill's fruit cake from the Atwal Hotel

The chef shares a favourite childhood cake recipe which was sold during Christmas outside the Atwal Hotel in India.

Image credit: Penguin Random House

By Romy Gill | Published - 17 Sep 2025

Cooking Time

1 hour 30 mins

Ingredients

Place the mixed dried fruits, glacé cherries and dates in a bowl with the orange juice and leave to soak for 20–30 minutes.
Crack the eggs into a large bowl, add the butter and sugar, and beat together until smooth.
Sift in the flour then stir in the nuts and ground spices.
Add the milk and soaked fruits and beat the mixture again until well combined.
Preheat the oven to 160°C fan/375°F/gas 5 and line a loose-based 25 cm (10 in) round cake pan with parchment paper.
Pour the mixture into the prepared cake pan and cover the top with foil.
Place the cake pan on the middle shelf of the oven and cook for 1 hour 30 minutes.
Leave to cool then carefully remove from the cake pan.
Transfer to a wire rack to cool completely.

This cake stores well in an airtight container. Enjoy a slice with a cup of chai.

Romy Gill's India: Recipes from Home out now (Quadrille), RRP £28

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