Fruit Spiced Cake (Printer-Friendly)
A moist, aromatic cake highlighting dried fruits and warm spices, perfect for cozy gatherings.
# What You'll Need:
→ Dried Fruits
01 - 1 cup mixed dried fruit (raisins, currants, chopped apricots, or dates)
02 - 1/4 cup dried cranberries
→ Liquids
03 - 1/2 cup orange juice (or apple juice)
04 - 1/2 cup whole milk
→ Dry Ingredients
05 - 2 cups all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground allspice
→ Wet Ingredients
13 - 1/2 cup unsalted butter, softened
14 - 3/4 cup packed brown sugar
15 - 2 large eggs
16 - 1 teaspoon vanilla extract
→ Optional
17 - 1/2 cup chopped walnuts or pecans
# How to Make It:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or loaf pan.
02 - Combine mixed dried fruit and cranberries in a small bowl. Pour orange juice over them and let soak for 15 minutes.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
04 - In a large bowl, beat softened butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Add the dry ingredients to the wet mixture in two additions, alternating with milk. Stir gently until just combined.
06 - Fold the soaked dried fruits with their juices and optional nuts into the batter.
07 - Pour batter into the prepared pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The dried fruits plump up with juice and create natural pockets of sweetness throughout, so every bite feels intentional.
- You can have this mixed and in the oven in less than 30 minutes, which means impressive results without the fuss.
- It stays moist for days, tasting even better the next morning with coffee or tea.
02 -
- Don't skip the fruit soaking step—it's the difference between a dry cake and one that stays moist for days.
- Room-temperature eggs and softened butter genuinely change the texture; they incorporate more smoothly and create a lighter, more tender crumb.
- A toothpick test isn't perfect; sometimes a few moist crumbs are exactly right, but if you see wet batter, the cake needs more time.
03 -
- If you're in a hurry, soak the dried fruit in hot juice instead of room-temperature; it plumps in 5 minutes.
- Use a wooden toothpick or thin skewer for testing doneness—it won't tear the cake like a knife would.