Fruit Cake
Fruit cake is a classic dessert that brings joy to any gathering. It’s not just a cake; it’s a mix of flavors, textures, and memories. This cake is perfect for holidays, celebrations, or even just a cozy weekend with family. You’ll find that it’s easy to make and oh so delicious!
Why Make This Recipe
Why should you make this fruit cake? For starters, it’s a great way to use up any dried fruits you have lying around. Plus, it’s super simple to prepare, making it ideal for busy days. The best part? Your family and friends will love it!
How to Make Fruit Cake
Making a fruit cake is a fun and rewarding process. You don’t need to be a baking expert to pull this off. Just follow the steps below, and you’ll have a delightful dessert ready in no time!
Ingredients:
- 2 cups mixed dried fruits
- 1 cup walnuts (chopped)
- 1 cup raisins
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, salt, and cinnamon. Gradually add this to the butter mixture, mixing until just combined.
- Fold in the mixed dried fruits, walnuts, and raisins.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
How to Serve Fruit Cake
Serve your fruit cake simply, with or without a dusting of powdered sugar on top. It’s great on its own or paired with a scoop of vanilla ice cream for an extra treat.
How to Store Fruit Cake
Store your fruit cake in an airtight container at room temperature. It stays fresh for several days. You can also keep it in the fridge if you want it to last a bit longer!
Tips to Make Fruit Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t skip the step of greasing and flouring the cake pan; it helps prevent sticking.
- Feel free to adjust the fruit mix based on what you have on hand.
Variation
If you want to switch things up, try adding some orange zest or lemon zest for a fresh twist. You can also use different nuts or add chocolate chips!
FAQs
1. Can I use fresh fruit instead of dried fruit?
No, fresh fruit has too much water and won’t give the right texture.
2. How can I make it more moist?
You can add a little more butter or a splash of fruit juice to the batter.
3. Can I freeze fruit cake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap, then foil, and it will stay good for up to three months.
Now, let’s get baking! Enjoy making this delightful fruit cake with family and friends!
Fruit Cake
Ingredients
Main Ingredients
- 2 cups mixed dried fruits
- 1 cup walnuts (chopped) Chopped walnuts provide a nice crunch.
- 1 cup raisins
- 1 cup sugar Granulated sugar is used for sweetness.
- 1 cup butter Make sure it's softened to room temperature.
- 4 pieces eggs Large eggs are preferred.
- 2 cups all-purpose flour
- 1 teaspoon baking powder For leavening the cake.
- 1 teaspoon vanilla extract For flavor.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon ground cinnamon Adds warmth and spice.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Mixing
- In another bowl, combine the flour, baking powder, salt, and cinnamon. Gradually add this to the butter mixture, mixing until just combined.
- Fold in the mixed dried fruits, walnuts, and raisins.
Baking
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
