Get the dried fruit ready.
Begin by chopping up any big dried fruit like apricots or cherries into small pieces. This will make sure the cake is evenly spread.
Combine the assorted dried fruit with 1 tablespoon of flour in a small bowl. This step stops the fruit from going down to the bottom of the cake as it cooks.
Prepare the cake mixture.
Heat your oven to 350°F (175°C) before using it. Cover a 9×5-inch baking pan with parchment paper, making sure to leave some paper hanging over the edges to help you take out the cake more easily.
In a bowl, mix the flour, baking powder, and salt using a whisk. Put aside.
In a big bowl, mix the softened butter and sugar together until they are light and fluffy, using an electric mixer or by hand, for about 3 to 4 minutes.
Put the eggs one by one, mixing well after each one. Add the vanilla extract.
Add the dry ingredients little by little to the wet ingredients, alternating with the milk.
Begin by adding the dry ingredients first and end with them as well. Mix the ingredients only until they are well combined.
Be cautious not to mix the batter too much, as it can make the cake heavy.
Mix in the dried fruit gently.
Carefully mix the fruit coated with flour into the batter, ensuring it is spread out evenly.
Pour the mixture into the loaf pan that has been prepared, and spread it evenly using a spatula.
Make the cake.
Put the baking pan in the oven that has been preheated and bake for 50 to 60 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
If the top of the cake is getting too brown too fast, cover it with aluminum foil for the last 15 minutes of baking.
Chill and serve:
After baking, take the cake out of the oven and allow it to cool in the pan for around 10 minutes.
Next, use the extra paper to remove the cake from the pan and place it on a rack to cool down completely.
If you want, sprinkle some powdered sugar on top of the cooled cake for a sweet and festive touch.
Storage: This term refers to the action of keeping things in a specific place for future use.
Keep any leftover cake in a sealed container at room temperature for three days, or in the fridge for up to a week.
You can freeze this cake for up to three months. Just wrap it tightly in plastic wrap and put it in a freezer bag.
In short: Mixed Fruit Cake is a tasty way to savor the traditional taste of fruitcake with the extra sweetness and chewiness of dried fruit.
The soft and moist cake goes perfectly with the juicy and tasty fruit, making a dessert that is both cozy and celebratory.
This cake is great for any event, from big celebrations to simple family get-togethers.
The method is easy, but the outcome is a cake that seems and tastes as if it was bought from a fancy bakery.
Next time you want to make a simple cake that will surely impress, try making this Mixed Fruit Pound Cake.
It’s a tasty snack that will become a favorite in your home. Profitez de chaque morceau avec une tasse de thé, de café ou tout seul !
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