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Light Fruit Cake

A delightful twist on the classic fruit cake that is fluffy, moist, and bursting with dried fruits and warm spices, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
Additions
  • 1 cup mixed dried fruits Feel free to customize with your favorites like apricots, raisins, or cranberries.
  • 1/2 cup chopped nuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan lightly.
  2. In a mixing bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon. Whisk together until well mixed.
  3. In a separate large bowl, cream the softened butter with sugar until light and fluffy for about 3-5 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, blending just until combined.
  6. Gently fold in the mixed dried fruits and chopped nuts, being careful not to overmix.
  7. Pour the batter into the prepared cake pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
  8. Once done, remove from the oven and let it cool for 10 minutes before transferring to a wire rack.

Notes

For optimal results, adapt ingredients to your taste preferences and watch the baking time carefully to avoid overbaking. Ensure butter is softened, not melted, for the right texture.