Description
A moist, fluffy cake bursting with a medley of dried and fresh fruits, perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 cup mixed dried fruit (raisins, currants, chopped candied fruit)
- 1 cup fresh fruit (diced apples or pears)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped nuts (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your bundt or cake pan.
- Cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the milk and vanilla extract until well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
- Fold in the mixed dried fruits, fresh fruits, and nuts.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container for 3-4 days, or freeze for up to 2 months. Allow to thaw in the refrigerator overnight before serving.