Fruit and Nut Cake
This Fruit and Nut Cake is a moist, rich, and delightful bake, packed with dried fruits, nuts, and warming spices. Perfect for festive occasions or as an indulgent snack with tea, the recipe is simple and guarantees a soft, flavorful cake that is well-balanced in texture and sweetness.
Ingredients
- 125 g butter, softened
- ½ cup brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- ½ tsp cardamom powder
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 250 g mixed dried fruits and nuts (e.g., raisins, apricots, cherries, walnuts, pecans, almonds)
- ¼ cup milk
Instructions
Preparation:
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch cake tin or loaf pan with parchment paper.
Mix Wet Ingredients:
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, cinnamon, and cardamom powder.
Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Combine Mixtures:
- Gradually add ¾ of the flour mixture to the wet ingredients. Pour in the milk and mix until just combined.
- Toss the mixed fruits and nuts in the remaining flour to prevent them from sinking. Gently fold them into the batter.
Bake:
- Pour the batter into the prepared cake tin, spreading it evenly.
- Bake for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, tent it with foil after 45 minutes.
Cool:
- Let the cake cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.