Fruit and Nut Cake Recipe
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
Fruit Mixture
- 1 cup raisins
- 1 cup chopped dried apricots
- 1 cup mixed dried fruits (cranberries, cherries, or dates)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- 2 tablespoons flour (to coat the fruits)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar (brown sugar adds deeper flavor)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup orange juice or milk
- Zest of 1 orange (optional but highly recommended)
Instructions
1. Prepare the Fruit and Nuts
In a medium bowl, combine all dried fruits and nuts. Add 2 tablespoons of flour and toss well to coat them. This simple step prevents the fruits from sinking to the bottom during baking, ensuring an even distribution throughout the cake, just as seen in the photo.
If your dried fruits are very firm, soak them in warm water or orange juice for 10 minutes before draining and flouring. This gives the cake a juicier texture.
2. Mix the Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
This mixture adds structure and warmth to the cake, providing a perfect balance to the sweetness of the dried fruit.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step incorporates air and creates a tender crumb.
Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and orange zest. The mixture should become creamy and slightly thick, forming the base flavor of your fruit cake.
4. Combine Wet and Dry Mixtures
Add the dry ingredients into the butter mixture in two additions, alternating with the orange juice or milk. Mix only until combined; overmixing can make the cake dense.
Once the batter is smooth, gently fold in the fruit-and-nut mixture. Make sure the fruits are evenly distributed.
5. Prepare the Baking Pan
Line an 8-inch round cake pan (or loaf pan) with parchment paper and lightly grease the sides and bottom. This helps prevent sticking and ensures the cake comes out with clean edges, just like the picture.
Pour the batter into the prepared pan and smooth the top.
6. Bake Slowly and Evenly
Preheat the oven to 325°F (160°C).
Bake the cake for 60–80 minutes, depending on your oven and pan shape. Fruit cakes require slow baking to prevent burning and ensure even cooking throughout.
You’ll know the cake is ready when:
- A skewer inserted into the center comes out clean
- The top is golden and firm
- The edges pull slightly away from the pan
Allow the cake to cool inside the pan for 20 minutes before transferring it to a wire rack.
This slow cooling helps the cake retain moisture.
What Makes This Fruit Cake Exceptional
Generous Fruit Content
The cake in the images shows a rich ratio of fruit to batter—roughly 60% fruit and 40% batter. This is key to achieving a dense, moist crumb filled with flavor-packed bites.
Balanced Sweetness
The dried fruits provide natural sweetness, while the cake itself remains balanced with spices and citrus notes that keep it refreshing.
Perfect Texture
A well-made fruit cake should be:
- Moist but not wet
- Dense but not heavy
- Firm but tender
This recipe achieves that ideal balance through slow baking and the right combination of fats, eggs, and fruit.
Beautiful Appearance
The colorful apricots, golden raisins, and dark dried fruits create a visually appealing slice. The high, clean edges of the cake—shown in the first image—demonstrate proper baking and pan preparation.
Serving Suggestions
Fruit and nut cake is incredibly versatile. It can be served:
- With tea or coffee
- As a dessert with vanilla ice cream
- Slightly warmed with butter
- With whipped cream for a richer treat
- Drizzled with honey for extra sweetness
Its festive look also makes it ideal for holiday celebrations, brunches, or gifting.
Storage Instructions
Fruit cake stores beautifully:
- Room Temperature: 4–5 days in an airtight container
- Refrigerator: Up to 2 weeks
- Freezer: Up to 3 months—wrap tightly in plastic and foil
The flavors deepen over time, making it one of the few cakes that can taste even better after a day or two.
Variations and Enhancements
• Boozy Fruit Cake
Soak fruits in rum or brandy overnight before adding them to the batter.
• Tropical Version
Use dried pineapple, mango, and coconut shreds.
• Chocolate Fruit Cake
Add mini chocolate chips or drizzle melted chocolate over the top.
• Honey-Spice Cake
Replace part of the sugar with honey and add more warm spices.
• Nut-Free Version
Replace nuts with more dried fruit or seeds.