Fruit Cake
HB-8982 · Hand-built original · American
A loaf cake of butter, sugar and eggs with flour, baking powder and cinnamon, folded with flour-coated mixed dried fruits and baked until golden.
AmericanDessertVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon powder (optional)
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) sugar
- 3 large eggs
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- 1½ cups (200g) mixed dried fruits (raisins, sultanas, chopped cherries, etc.)
- 1 tbsp flour (for coating fruits)
Method
- Preheat the oven to 340°F and grease and line a loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder and cinnamon, and set the dry mixture aside.
- In another 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 and milk.
- Toss the dried fruits with the tablespoon of flour so they do not sink in the batter.
- Fold the dry ingredients gently into the wet mixture, then fold in the floured fruits.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until the cake is golden and a skewer inserted in the center comes out clean.
- Let the cake cool completely in the pan before slicing it.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).