This easy Fruit Cake is soft, moist, buttery, and packed with colorful candied fruits and nuts. It is a delicious homemade cake that is perfect for tea time, holidays, family gatherings, and special occasions. The cake has a rich fruity flavor with a soft and tender crumb, making every slice irresistible.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla essence
- ½ cup milk
- ¾ cup mixed candied fruits
- ¼ cup raisins
- ¼ cup chopped walnuts
- 2 tablespoons all-purpose flour, for coating the fruits and nuts
How to Make Fruit Cake
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Prepare the Oven: Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper.
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Prepare the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
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Coat the Fruits and Nuts: Place the candied fruits, raisins, and chopped walnuts in a bowl. Add 2 tablespoons of flour and mix well. This helps prevent the fruits and nuts from sinking to the bottom of the cake.
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Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and creamy.
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Add the Eggs: Add the eggs one at a time, beating well after each addition. Add vanilla essence and mix.
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Combine the Batter: Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix gently until just combined. Do not overmix.
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Add the Fruits and Nuts: Fold the coated candied fruits, raisins, and walnuts into the batter using a spatula.
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Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the cake to cool in the pan for about 10–15 minutes. Remove it from the pan and place it on a wire rack to cool completely.
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Slice and Serve: Once completely cool, slice the fruit cake and serve with tea, coffee, or your favorite hot drink.
Tips for the Perfect Fruit Cake
- Make sure your butter and eggs are at room temperature for a smoother batter.
- Coat the dried fruits and nuts with a little flour to help keep them evenly distributed.
- Do not overmix the batter after adding the flour.
- Start checking the cake around 45 minutes because oven temperatures can vary.
- Let the cake cool completely before slicing for neat pieces.
- Store the cake in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Can I use different dried fruits and nuts?
Yes. You can use chopped dates, dried cranberries, cherries, almonds, pecans, or cashews according to your preference.
Why do my fruits sink to the bottom?
The fruits may sink if they are very heavy or wet. Tossing them in a little flour before adding them to the batter helps distribute them throughout the cake.
How do I know when the fruit cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
How should I store fruit cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it in a tightly covered container.
Recipe Details
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: International
Keyword: Fruit Cake, Easy Fruit Cake Recipe, Homemade Fruit Cake, Moist Fruit Cake
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