A moist and flavorful cake with a mix of fruits, perfect for celebrations or as a teatime treat.
Ingredients
250 g plain flour
250 g softened butter
250 g dry fruit mix
50 g red & green candied cherries, halved
170 g fine sugar
2 tsp baking powder
120 ml (½ cup) orange juice
1 tsp vanilla essence
2 tbsp condensed milk
4 eggs
Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 170°C (340°F).
Grease and line a loaf or round cake pan with parchment paper.
Step 2: Prepare the Dry Ingredients
In a mixing bowl, sift together the flour and baking powder.
Add the dry fruit mix and candied cherries to the flour mixture. Toss to coat evenly. This prevents the fruits from sinking while baking.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and fine sugar until light and fluffy.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla essence, orange juice, and condensed milk.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients (flour and fruit mixture) into the wet ingredients. Mix gently until well combined, avoiding overmixing.
Step 6: Transfer to Pan
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7: Bake
Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center comes out clean.
If the top starts browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy!
Storage Tips
Wrap the cake in plastic wrap or store in an airtight container for up to a week at room temperature.
For longer storage, refrigerate or freeze slices for up to 3 months.
Enjoy this delightful Light Fruit Cake for any occasion! 🍰🎉
