Description
Classic Fruit and Nut Cake
Ingredients:
1 1/2 cups mixed dried fruits (raisins, cranberries, apricots)
1/2 cup mixed nuts (almonds, walnuts, pecans)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk or orange juice
1 teaspoon vanilla extract
Instructions:
1. Prepare the Fruits and Nuts:
Preheat your oven to 325°F (160°C)
.
Toss the dried fruits and nuts in 2 tablespoons of flour to prevent sinking during baking.
2. Mix the Dry Ingredients:
In a bowl, combine the remaining flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a separate bowl, beat the butter and sugar until light and fluffy
.
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract
.
4. Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with milk or orange juice.
Fold in the floured dried fruits and nuts gently.
5. Bake the Cake:
Pour the batter into a greased and lined loaf pan. Smooth the top and decorate with extra nuts and dried fruits if desired.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean
.
6. Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy this festive delight!
Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure all ingredients are at room temperature. Preheat your oven to 325°F (160°C) and thoroughly grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal. In a small bowl, toss the 1 1/2 cups of mixed dried fruits and 1/2 cup of nuts with 2 tablespoons of the measured flour until evenly coated; this is crucial to prevent sinking.
In a medium bowl, whisk together the remaining flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a large mixing bowl, use an electric mixer to beat 1/2 cup softened butter and 3/4 cup sugar on medium-high speed for 3-4 minutes until pale and fluffy. Beat in the 2 eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in 1 teaspoon vanilla extract.
With the mixer on low, add the dry flour mixture in three parts, alternating with two additions of the 1/2 cup milk or orange juice, beginning and ending with the dry ingredients. Mix just until combined. Use a spatula to gently fold in the floured fruits and nuts. Transfer the batter to the prepared pan, smooth the top, and decorate with extra fruit/nuts if desired.
Serving Suggestions
This versatile cake pairs beautifully with a variety of accompaniments. For a simple treat, serve a slice with a hot cup of tea or coffee. To elevate it into a dessert, warm a slice slightly and serve with a dollop of freshly whipped cream, vanilla custard, or a scoop of vanilla ice cream. For a festive brunch, offer it alongside a cheese board featuring sharp cheddar or creamy brie.
How-to Summary
To summarize: Prepare your pan and toss fruits/nuts in flour. Whisk dry ingredients. Cream butter and sugar until fluffy, then incorporate eggs and vanilla. Alternately mix in dry ingredients and liquid. Fold in coated fruits and nuts. Bake in a preheated 325°F oven for 60-70 minutes. Cool completely before slicing.
Frequently Asked Questions
Can I use different dried fruits or nuts?
Absolutely. Feel free to substitute with your favorites like dates, cherries, or hazelnuts. Maintain the total volume specified for best results.
How should I store this cake?
Store in an airtight container at room temperature for up to 5 days. For longer storage, wrap it well and freeze for up to 3 months.
Why did my fruits sink to the bottom?
This likely means they were not adequately coated in flour. Ensure every piece is lightly dusted before folding into the batter.
Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day as the flavors meld. Bake it a day before you plan to serve it.
What can I use instead of orange juice?
Milk is a fine substitute for a classic flavor. For a richer taste, you can use buttermilk or even a tablespoon of rum or brandy mixed with milk.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold butter and eggs won’t cream properly, leading to a dense cake.
- Skipping the Flour Coating: This essential step prevents fruit and nut sinkage.
- Overmixing the Batter: Mix only until ingredients are combined after adding flour to avoid a tough crumb.
- Opening the Oven Door Early: Wait until at least the 50-minute mark to check for doneness to prevent the cake from collapsing.
- Slicing While Warm: Let the cake cool completely on a wire rack for clean slices that won’t crumble.
Conclusion
This Classic Fruit and Nut Cake is a timeless, comforting bake perfect for any occasion. By following the detailed guide and avoiding common pitfalls, you’ll create a moist, flavorful cake studded with delicious textures. Its versatility in serving and storage makes it a reliable staple for your baking repertoire. Enjoy the process and the delightful results!