📝 Description
This moist fruit and nut cake is a soft, buttery, and flavorful dessert loaded with colorful dried fruits and crunchy nuts. It has a tender crumb, slightly dense texture, and a natural sweetness that makes it perfect for tea time, holidays, or everyday indulgence.
Unlike heavy traditional fruitcakes, this version is lighter and more approachable, making it ideal for those looking for easy homemade cake recipes or healthy fruit cake alternatives. The combination of raisins, candied fruits, and nuts creates a balanced bite with sweetness, chewiness, and crunch.
🥄 Ingredients
Dry Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon cinnamon (optional)
Wet Ingredients
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¾ cup unsalted butter (softened)
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1 cup sugar (or brown sugar for deeper flavor)
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3 large eggs
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1 teaspoon vanilla extract
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½ cup milk or orange juice
Mix-ins
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1 cup mixed dried fruits (raisins, cranberries, chopped apricots)
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½ cup candied fruit (tutti frutti)
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½ cup chopped nuts (walnuts, almonds, or cashews)
👩🍳 Instructions
1. Prepare the Pan
Preheat your oven to 170°C (340°F). Grease and line a round cake pan.
2. Cream Butter & Sugar
In a bowl, beat butter and sugar until light and fluffy. This step is key for a soft texture.
3. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
5. Mix Batter
Gradually add dry ingredients to the wet mixture, alternating with milk or orange juice.
6. Add Fruits & Nuts
Toss fruits and nuts in a little flour (to prevent sinking), then fold them into the batter.
7. Bake
Pour batter into the pan and bake for 45–60 minutes or until a toothpick comes out clean.
8. Cool & Serve
Let the cake cool completely before slicing for best texture.
🍽️ Serving Suggestions
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Serve with tea or coffee
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Add a light dusting of powdered sugar
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Pair with whipped cream for a richer dessert
📊 Nutrition (Approximate per slice)
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Calories: 280
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Carbs: 35g
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Protein: 5g
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Fat: 14g
💡 High-CPM SEO Keywords (Naturally Used)
This recipe aligns with high-value keywords like:
“easy fruit cake recipe,” “moist cake recipe from scratch,” “healthy dessert ideas,” “best tea cake recipes,” “homemade bakery style cake,” “quick dessert recipes,” “holiday baking ideas,” and “budget-friendly cake recipes.”
❓ Frequently Asked Questions (SEO-Optimized)
1. What makes this fruit cake moist and soft?
The combination of butter, eggs, and milk ensures a tender crumb, making it one of the best moist cake recipes from scratch.
2. Can I make this cake healthier?
Yes! You can reduce sugar, use whole wheat flour, or substitute butter with oil for a healthy homemade cake option.
3. Why do fruits sink in the cake?
If not coated in flour, fruits may sink. Tossing them lightly in flour helps distribute them evenly—important for perfect baking results.
4. Can I make this cake without eggs?
Yes, substitute eggs with yogurt or mashed bananas for an eggless cake recipe.
5. How do I store fruit cake?
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
6. Is this cake suitable for special occasions?
Absolutely! It’s perfect for holidays, birthdays, and even as a Christmas fruit cake alternative.
7. Can I add alcohol like traditional fruit cake?
Yes, soaking fruits in rum or brandy enhances flavor for a richer, more traditional version.
✅ Pro Tips
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Use orange juice instead of milk for a citrusy flavor
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Add a pinch of nutmeg for warmth
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Don’t overmix the batter—this keeps the cake soft
