Classic Fruit & Nut Cake

by

🍰 Classic Fruit & Nut Cake

A rich, moist cake packed with dried fruits and crunchy nuts, with a warm vanilla flavor and an optional hint of rum or brandy.

🛒 Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk

Fruit & Nut Mixture

  • 1½ cups mixed dried fruits
  • ¾ cup chopped nuts
  • 2 tablespoons all-purpose flour

Optional

  • ¼ cup rum or brandy, for soaking the dried fruits

👩‍🍳 Instructions

  1. Prepare the fruit: Place the dried fruits in a bowl and pour over the rum or brandy if using. Cover and soak overnight. If you are short on time, soak them for at least 1–2 hours.
  2. Prepare the oven and tin: Preheat the oven to 325°F (165°C). Grease and line a 9-inch round cake tin with parchment paper.
  3. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Cream the butter and sugar: In a separate large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Stir in the vanilla extract until just combined.
  6. Add the fruits and nuts: Toss the dried fruits and chopped nuts with 2 tablespoons of flour. Gently fold the mixture into the batter until evenly distributed.
  7. Fill the tin: Pour the batter into the prepared cake tin and smooth the top with a spatula.
  8. Bake: Bake for 1 to 1½ hours, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack and cool completely before slicing.

👩‍🍳 Expert Tips

  • Soaking the dried fruits overnight in rum or brandy gives the cake extra flavor and moisture.
  • Tossing the fruits and nuts in a little flour helps prevent them from sinking to the bottom.
  • Don’t overmix the batter after adding the flour; mix just until combined.
  • If the top browns too quickly, loosely cover the cake with aluminum foil during the final part of baking.
  • Let the cake cool completely before slicing for cleaner pieces and better texture.

❓ Quick Q&A

Q: Can I make this cake without alcohol?
A: Yes. Soak the dried fruits in orange juice, apple juice, or warm water instead.

Q: How do I know when the cake is done?
A: Insert a toothpick into the center. It should come out clean or with a few moist crumbs attached.

Q: How should I store the cake?
A: Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.