Here’s a delicious recipe for a Mixed Fruit Pound Cake. This cake is rich, buttery, and studded with a variety of dried fruits, making it perfect for tea time or as a dessert.
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (230g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) sour cream
- 1 1/2 cups mixed dried fruits (raisins, cranberries, chopped apricots, cherries, etc.)
- 1/4 cup (30g) chopped nuts (optional)
- 2 tbsp all-purpose flour (for coating the fruits)
Instructions:
1. Prepare the Fruit:
- Toss the mixed dried fruits and nuts (if using) in 2 tablespoons of flour to coat them. This helps prevent them from sinking to the bottom of the cake.
2. Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
3. Mix Dry Ingredients:
- In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 4-5 minutes.
5. Add Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
6. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the milk and sour cream. Begin and end with the flour mixture. Mix just until combined; do not overmix.
7. Fold in the Fruits:
- Gently fold in the floured mixed fruits and nuts.
8. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once cool, slice and enjoy!
Tips:
- Storage: Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Glazing: You can drizzle a simple glaze made from powdered sugar and milk over the cooled cake for added sweetness.
Enjoy your Mixed Fruit Pound Cake!
