Easy Easter Fruit Cake Recipe: A Sweet Springtime Treat

Sweet memories of childhood holidays dance through my Easter fruit cake recipe, filling the kitchen with nostalgic aromas.

Grandmothers across generations have cherished similar treats passed down through family traditions.

Plump raisins and candied cherries peek through a golden, moist crumb that promises delightful textures.

Warm spices whisper stories of festive gatherings and shared moments around the table.

Mixing bowls become vessels of culinary magic, blending simple ingredients into something extraordinary.

A slice of this cake connects you to generations of baking love.

You’ll want to savor every delectable bite of this treasured seasonal delight.

Festive Easter Fruit Cake Layered with Joy

• Packed with dried mixed fruits and warm cinnamon, this cake brings a burst of sweet, spicy goodness that screams Easter celebration.
• Versatile enough for family gatherings, potlucks, or a cozy afternoon treat that everyone from kids to grandparents will adore.
• With basic pantry staples and a simple mixing technique, you can create a impressive dessert without spending hours in the kitchen.

What You Need to Bake an Easter Fruit Cake

• Flour: A key ingredient that provides structure and texture to the Easter fruit cake.
• Butter: Adds richness and helps create a tender, moist cake.
• Sugar: Provides sweetness and helps with the cake's golden-brown color.
• Eggs: Bind the ingredients together and contribute to the cake's light texture.

• Dried Mixed Fruits: Brings natural sweetness and festive flavor to the Easter cake.

• Baking Powder, Cinnamon, Salt: Enhance the cake's rising ability, add warm spice, and balance the overall flavor.

• Parchment Paper: Ensures easy cake removal and prevents sticking to the pan.

How to Layer and Bake Easter Fruit Cake

Step 1: Prep the Oven and Pan

Get your oven warmed up to 325F.

Grab a round cake pan and coat it with butter or cooking spray, then line the bottom with parchment paper for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Ground cinnamon
• Salt

Set this powdery mixture aside for later.

Step 3: Create a Creamy Base

Using an electric mixer, blend softened butter and sugar until the mixture looks light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture into the wet ingredients.

Stir gently until everything is just combined – don’t overmix!

Step 5: Fold in Fruity Goodness

Gently fold in a mix of dried fruits like raisins, currants, and candied citrus peel.

Distribute them evenly throughout the batter.

Step 6: Bake to Perfection

Pour the batter into your prepared pan.

Slide it into the preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool and Serve

Let the cake rest in the pan for 10 minutes.

Then transfer to a wire rack to cool completely.

Slice and enjoy your festive Easter treat!

Pro Tips for Moist, Fruit-Laden Cake Layers

• Toss dried fruits in a bit of flour before folding into the batter to prevent them from sinking to the bottom of the cake.
• Soak dried fruits in warm tea or orange juice for 30 minutes before adding to the batter to enhance flavor and prevent dryness.
• Cover the cake with aluminum foil halfway through baking to ensure even cooking and prevent the top from browning too quickly.
• Add a splash of vanilla extract or a teaspoon of orange zest to elevate the cake's aromatic profile and create depth.

Storing and Serving Easter Fruit Cake

• Wrap the cooled cake tightly in plastic wrap or store in an airtight container. Keeps fresh for up to 5 days in the refrigerator.
• Slice the cake before freezing, wrap each slice individually in plastic wrap, then place in a freezer-safe bag. Stays good for 2-3 months in the freezer.
• Store in an airtight container at room temperature for 2-3 days, away from direct sunlight and heat sources.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes until slightly heated through.

Pairing Ideas for Fruit Cake and Tea

• Pair with Sweet Dessert Wine: Complement the rich, fruity cake with a luscious late-harvest Riesling or Moscato d'Asti, enhancing the cake's sweetness and fruit notes.
• Create Cream Cheese Companion: Serve alongside a dollop of vanilla-whipped cream cheese, adding a tangy, smooth counterpoint to the cake's dense texture.
• Elevate with Spiced Tea: Brew a warm cup of cinnamon or chai tea, mirroring the cake's warm spices and providing a comforting drinking experience.
• Match with Nutty Garnish: Sprinkle toasted almond slivers or chopped walnuts on top, introducing a delightful crunch and nutty depth to each bite.

Unique Fruit Cake Variations for Spring

• Gluten-Free Easter Fruit Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's rich texture and fruity flavor.
• Vegan Easter Fruit Cake: Substitute eggs with mashed bananas or applesauce and use plant-based butter to create a dairy-free and egg-free alternative that's kind to animals.
• Low-Sugar Easter Fruit Cake: Swap refined sugar with honey, maple syrup, or stevia to reduce overall sugar content while keeping the cake's traditional sweetness and festive appeal.
• Nutty Easter Fruit Cake: Add chopped almonds, walnuts, or pecans to the batter for extra crunch and nutritional boost, creating a more textured and protein-rich dessert.

FAQs

• Can I use fresh fruits instead of dried fruits?

Fresh fruits have higher water content and might make the cake soggy. Stick to dried mixed fruits for the best texture and consistent results.

• Is this cake suitable for people with dietary restrictions?

The recipe contains eggs and wheat flour, so it’s not gluten-free or vegan. Those with specific dietary needs should look for alternative recipes.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is fully baked. The top should also be golden brown and slightly firm to touch.

• Can I substitute any ingredients in this recipe?

For best results, follow the recipe precisely. Minor substitutions like using brown sugar instead of white sugar might work, but significant changes could affect the cake’s texture and taste.

Easter Fruit Cake Recipe

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4.6 from 27 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Sweet Easter celebrations come alive with this classic Easter Fruit Cake, brimming with candied fruits and rich spices. Festive European baking traditions shine through each delectable slice, inviting you to savor the warmth of holiday memories.

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Ingredients

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Main Ingredients:

• 3 large eggs
• 1/2 cup (113 grams) unsalted butter, softened
• 1 1/2 cups (225 grams) dried mixed fruits (raisins, apricots, cranberries, cherries)
• 2 cups (240 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar

Leavening and Spice:

• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon

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Instructions

1. Prepare the oven by heating to 325F (165C) and prepare a round cake pan with parchment paper and a light coating of grease.
2. Combine flour, baking powder, cinnamon, and salt through a fine sieve, setting the dry mixture aside for later incorporation.
3. Using an electric mixer, blend butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cake.
4. Introduce eggs individually into the butter mixture, ensuring thorough integration after each addition to maintain a consistent texture.
5. Gently incorporate the prepared dry ingredients into the wet mixture, stirring with minimal agitation to prevent overworking the batter.
6. Carefully distribute dried mixed fruits throughout the batter, ensuring even dispersion for consistent flavor in each slice.
7. Transfer the completed batter into the prepared cake pan, spreading it evenly to create a uniform surface.
8. Place the pan in the preheated oven and bake for 50-60 minutes, monitoring for a golden exterior and checking doneness with a inserted toothpick.
9. Once baked, remove from the oven and allow the cake to rest in the pan for 10 minutes to stabilize its structure.
10. Carefully transfer the cake to a wire cooling rack, permitting it to cool completely before serving or decorating.

Notes

• Prep fruits by soaking them overnight in brandy or orange juice to enhance flavor and prevent sinking during baking.
• Choose room temperature ingredients to ensure smooth mixing and consistent cake texture.
• For gluten-free version, substitute all-purpose flour with almond or coconut flour and add xanthan gum for better binding.
• Test cake doneness by inserting a skewer in multiple spots, ensuring no wet batter remains and the cake springs back when gently pressed.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 265
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 75 mg