Description
Fruit and Nut Loaf Cake
Ingredients:
1 cup dried fruits (raisins, cranberries, apricots)
1/2 cup mixed nuts (almonds, walnuts)
1/2 cup butter (softened)
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
Instructions:
1. Preheat Oven:
Preheat your oven to 175°C (350°F) and grease a loaf pan.
2. Prepare Fruits and Nuts:
Chop the dried fruits and nuts into small pieces. Toss them with a little flour to prevent sinking.
3. Mix Wet Ingredients:
In a bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
4. Combine Dry Ingredients:
In a separate bowl, sift flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk. Mix until smooth.
5. Fold in Fruits and Nuts:
Gently fold in the floured fruits and nuts.
6. Bake:
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean. Let it cool.
7. Serve:
Slice and enjoy with your favorite tea or coffee!
Step-by-Step Guide
Follow these detailed instructions for a perfect loaf every time. After preheating your oven to 175°C (350°F) and greasing a 9×5 inch loaf pan, begin by preparing your add-ins. Finely chop the dried apricots and nuts to ensure even distribution. In a small bowl, toss them with one tablespoon of the measured flour until lightly coated; this crucial step prevents them from sinking to the bottom during baking.
Next, in a large mixing bowl, use an electric mixer to cream the softened butter and sugar together for 3-4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
With the mixer on low speed, add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix only until just combined and a smooth batter forms. Use a rubber spatula to gently fold in the floured fruits and nuts. Transfer the batter to the prepared pan, smoothing the top. Bake on the center rack for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
This versatile loaf cake is delightful on its own but can be elevated with simple pairings. For breakfast or an afternoon snack, serve a thick slice lightly toasted and spread with salted butter or cream cheese. It pairs perfectly with a cup of black tea, coffee, or a glass of cold milk. For a dessert presentation, warm a slice and serve it with a dollop of vanilla ice cream, crème fraîche, or a drizzle of caramel sauce.
How-to Summary
To summarize: Prepare your pan and oven. Coat chopped fruits/nuts in flour. Cream butter and sugar, then add eggs and vanilla. Mix dry ingredients separately. Alternately combine dry mix and milk into wet ingredients. Fold in fruits and nuts. Bake for 50-60 minutes until a tester comes out clean. Cool before slicing.
Frequently Asked Questions
Can I use different dried fruits or nuts?
Absolutely. You can use any combination you like, such as dates, figs, pecans, or hazelnuts. Keep the total volume the same (1 cup fruit, 1/2 cup nuts) for best results.
How should I store this loaf cake?
Store the completely cooled cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly and freeze for up to 3 months.
My fruit sank to the bottom. What went wrong?
This likely means the fruits/nuts were not adequately coated in flour, or the batter was too thin. Ensure you toss them well and that your measurements are accurate.
Can I make this dairy-free?
Yes. Substitute the butter with a plant-based alternative and use a non-dairy milk like almond or oat milk.
Why did my loaf crack on top?
A slight crack is normal for dense loaf cakes and indicates good rising. A deep crack can mean the oven was too hot, causing the outside to set before the inside finishes expanding.
Common Mistakes to Avoid
- Using Cold Butter: Butter must be softened to cream properly with sugar, which is essential for texture.
- Overmixing the Batter: Mix only until ingredients are combined after adding the flour. Overmixing develops gluten, leading to a tough cake.
- Skipping the Flour Coat: Not coating the fruits and nuts will cause them to sink to the bottom during baking.
- Not Testing for Doneness: Ovens vary. Always use the toothpick test near the minimum bake time to avoid over-baking.
- Slicing While Hot: The cake needs time to set. Slicing too early will cause it to crumble.
Conclusion
This classic Fruit and Nut Loaf Cake is a timeless treat that balances sweetness, texture, and simplicity. By following the detailed steps and avoiding common pitfalls, you can consistently create a moist, flavorful cake perfect for any occasion. Its versatility in ingredients and serving options makes it a reliable staple in any baker’s repertoire. Enjoy the process and the delicious results!