Fruitcake with Mixed Fruits and Nuts Recipe

This Fruitcake with Mixed Fruits and Nuts is the perfect holiday treat or a delicious accompaniment to your afternoon tea. Loaded with dried fruits, crunchy nuts, and the right amount of sweetness, this cake is a delightful indulgence. The moist, fluffy texture paired with the rich flavors of dried apricots, raisins, and roasted nuts makes it an irresistible delight for all occasions.

Ingredients

For the Cake Batter:

2 ½ cups (310g) all-purpose flour

1 cup (200g) granulated sugar

1 cup (240ml) unsalted butter, softened

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon salt

½ cup (120ml) milk

For the Fruit and Nut Mixture:

1 cup dried apricots, chopped

¾ cup raisins or dried cranberries

½ cup mixed nuts (hazelnuts, almonds, walnuts), roughly chopped

¼ cup candied orange peel (optional)

2 tablespoons all-purpose flour (to coat the fruits and nuts)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or springform cake pan with parchment paper.

See also  Cheesy Pepperoni Pizza Bombs Recipe

Prepare the Fruits and Nuts:

In a small bowl, mix the dried apricots, raisins, cranberries, and mixed nuts with 2 tablespoons of flour to prevent sinking in the batter. Set aside.

Make the Batter:

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the dry ingredients.

Combine the Batter with Fruits and Nuts:

Gently fold in the flour-coated fruits and nuts into the batter. Mix until evenly distributed.

Bake the Cake:

Pour the batter into the prepared pan. Smooth the top with a spatula and sprinkle additional nuts and fruits on top for decoration.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

See also  Cream Puffs with Whipped Filling

Cool and Serve:

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

    • Slice and enjoy!

Tips for the Perfect Fruitcake

Prevent Overbaking: Check your cake 10 minutes before the suggested baking time to avoid drying out.

Flavor Boost: Soak the dried fruits in a bit of orange juice or rum for a few hours before mixing into the batter for an extra punch of flavor.

Storage: Store the cake in an airtight container for up to a week. For longer storage, wrap it in cling film and refrigerate.

Customizations: You can swap out the fruits and nuts to include your favorites like dried cherries, figs, or pistachios.

Nutritional Information (Per Serving)

  • Calories: 280
  • Protein: 5g
  • Carbohydrates: 35g
  • Fats: 12g
  • Fiber: 2g
  • Sugar: 18g

Leave a Comment