Fruit and Nut Cake Recipe

Fruit and Nut Cake Recipe

A Fruit and Nut Cake is a delightful and flavorful dessert that combines the natural sweetness of dried fruits with the crunchiness of assorted nuts. This cake is perfect for holidays, special occasions, or as a comforting treat with a cup of tea. Here’s a detailed recipe to guide you through making a delicious Fruit and Nut Cake.

Ingredients

For the Cake:

1 cup mixed dried fruits (raisins, currants, dried apricots, dried cherries)
1/2 cup mixed nuts (walnuts, pecans, almonds, pistachios), chopped
1/4 cup candied citrus peel (optional)
1/4 cup brandy or orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Glaze:

1/2 cup powdered sugar
2 tablespoons orange juice or brandy
1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Fruit and Nut Mixture

Soak the Fruits:

In a medium bowl, combine the mixed dried fruits and candied citrus peel (if using) with the brandy or orange juice. Let it soak for at least 30 minutes to plump up the fruits.

Step 2: Prepare the Cake Batter

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or a bundt pan.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set aside.

Cream Butter and Sugars:

In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla:

Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in Fruits and Nuts:

Drain any excess liquid from the soaked fruits. Fold the soaked fruits and chopped nuts into the batter until evenly distributed.

Step 3: Bake the Cake

Transfer to Pan:

Pour the batter into the prepared pan, spreading it evenly.

Bake:

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Cool:

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Prepare the Glaze

Mix the Glaze:

In a small bowl, whisk together the powdered sugar, orange juice or brandy, and vanilla extract until smooth.

Glaze the Cake:

Once the cake has cooled, drizzle the glaze over the top. Let it set for a few minutes before serving.
Tips for Perfect Fruit and Nut Cake
Soak the Fruits: Soaking the dried fruits in brandy or orange juice helps to plump them up and infuse them with extra flavor.
Chop Nuts Evenly: Chop the nuts into similar sizes to ensure even distribution and texture in the cake.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.