Description
Fruit and Nut Cake Recipe
Ingredients:
1 cup (240g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (150g) mixed dried fruits (raisins, cranberries, apricots, etc.)
1 cup (150g) mixed nuts (almonds, walnuts, pecans, etc.), roughly chopped
2 tbsp orange or apple juice (optional, for extra moisture)
Instructions:
1. Prepare the Ingredients:
Preheat your oven to 325°F (165°C). Grease and line a loaf pan with parchment paper.
Toss the dried fruits in 2 tablespoons of flour to prevent them from sinking.
2. Make the Batter:
In a large mixing bowl, cream 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.
Sift together the flour, baking powder, and salt, then gradually fold it into the wet mixture.
3. Combine and Bake:
Gently fold the dried fruits and nuts into the batter. Add the orange or apple juice if the batter feels too thick.
Pour the mixture into the prepared loaf pan, spreading it evenly.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
4. Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as a delightful snack or dessert
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure all ingredients are at room temperature, especially the butter and eggs, for a smooth, well-emulsified batter. Use an electric mixer on medium speed to cream the butter and sugar for a full 3-4 minutes until pale and fluffy. When adding eggs, incorporate each one fully before adding the next to prevent curdling. When folding in the sifted dry ingredients, use a spatula and a gentle, lifting motion until just combined to avoid a tough cake. The optional juice is best added if the batter seems very stiff; it should be a soft dropping consistency.
Serving Suggestions
This versatile cake can be enjoyed in several ways. For a simple treat, serve a slice with a cup of tea or coffee. For a decadent dessert, warm a slice slightly and serve with a dollop of vanilla ice cream, whipped cream, or a drizzle of brandy butter. It also pairs wonderfully with a sharp cheddar cheese. For a festive presentation, dust the top with powdered sugar or drizzle with a simple orange glaze made from powdered sugar and fresh orange juice.
How-to Summary
To make this fruit and nut cake: 1) Prep oven and pan; coat fruit in flour. 2) Cream butter and sugar until fluffy. 3) Beat in eggs one by one; add vanilla. 4) Fold in sifted dry ingredients. 5) Gently mix in floured fruit and nuts. 6) Bake at 325°F (165°C) for 60-70 minutes. 7) Cool completely before slicing.
Frequently Asked Questions
Can I use different dried fruits or nuts? Absolutely. Use any combination you like, such as dates, cherries, pistachios, or hazelnuts. Just keep the total volume roughly the same.
How should I store this cake? Store in an airtight container at room temperature for up to 5 days. It can also be wrapped tightly and frozen for up to 3 months.
Why did my fruits sink to the bottom? This likely means they were not adequately coated in flour. The light flour coating helps suspend them in the batter.
Can I make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly denser.
What if my cake is browning too quickly? Tent the top loosely with aluminum foil halfway through the baking time to prevent over-browning while the center finishes cooking.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t incorporate properly, leading to a dense cake.
- Overmixing the batter: Once the flour is added, mix only until combined to avoid developing gluten, which makes the cake tough.
- Skipping the flour coating for fruits: This crucial step prevents all the add-ins from sinking to the bottom during baking.
- Not testing for doneness properly: Ovens vary. Start checking at 60 minutes with a toothpick or skewer. It should come out with just a few moist crumbs, not wet batter.
- Slicing while warm: The cake needs time to set. Cutting it too early will cause it to crumble.
Conclusion
This classic fruit and nut cake is a timeless recipe that balances rich, buttery flavor with the delightful texture and sweetness of dried fruits and nuts. By following the detailed steps and avoiding common pitfalls, you can create a moist, perfectly textured cake that is both comforting and impressive. Its versatility in serving and storage makes it an ideal bake for any occasion, from a daily snack to a special holiday dessert. Enjoy the process and the delicious results!