Description
A delightful blend of dried fruits and nuts, this Moist Fruit Cake is perfect for special occasions and cozy afternoons alike.
Ingredients
Scale
- 2 cups Mixed Dried Fruit (raisins, currants, chopped dried apricots)
- 1 cup Unsalted Butter
- 1 cup Brown Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 4 large Eggs
- 1 cup Milk
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- Zest of 1 Orange
- Zest of 1 Lemon
- 1 cup Chopped Nuts (walnuts or pecans)
Instructions
- Preheat your oven to 300°F (150°C).
- Grease a 10-inch round cake pan with butter and line it with parchment paper.
- In a medium bowl, mix the dried fruit with a tablespoon of flour.
- In a large mixing bowl, beat unsalted butter and brown sugar until creamy.
- Gradually add eggs, one at a time.
- Pour in the milk and mix until just combined, then fold in the orange and lemon zest.
- In another bowl, whisk together the flour, baking powder, spices, and a pinch of salt.
- Slowly add the dry mixture into the wet ingredients until just combined.
- Fold in the fruit-flour mixture and chopped nuts gently.
- Scoop the batter into the prepared cake pan and smooth the top.
- Bake for 1.5 hours or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Soak the dried fruits overnight to enhance their flavor and moisture.
- Prep Time: 30
- Cook Time: 90
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: fruit cake, dessert, holiday baking, moist cake, dried fruit