Description
This Light Fruit Cake is a moist, tender take on the classic, studded with dried fruits, candied peel, and nuts. Perfect for holidays or teatime, it’s a lighter, fluffier version of the traditional fruitcake—deliciously sweet and satisfying without being heavy.
Ingredients
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1½ cups (190 grams) all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup (115 grams) unsalted butter, softened
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¾ cup (150 grams) granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup (120 milliliters) milk
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1 cup (150 grams) mixed dried fruits (raisins, currants, sultanas)
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½ cup (75 grams) mixed candied peel
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½ cup (60 grams) chopped nuts (almonds, walnuts, or pecans)
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1 tablespoon all-purpose flour (to toss with fruits and nuts)
Instructions
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Preheat oven to 325°F (165°C). Grease and line a 9×5 inch loaf pan with parchment paper.
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In a bowl, whisk together flour, baking powder, and salt.
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In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Add dry ingredients to the wet mixture in three parts, alternating with milk. Mix until just combined.
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Toss dried fruits, candied peel, and nuts with 1 tablespoon of flour, then fold them into the batter.
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Pour batter into the prepared pan and smooth the top.
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Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Soaking the dried fruits overnight in orange juice or rum will add extra flavor.
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You can substitute the nuts with seeds for a nut-free version.
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The cake improves in flavor after a day—wrap tightly and let rest overnight.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American