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.
Ingredients
Scale
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
Instructions
- Prepare the oven by heating to 325F (165C) and prepare a round cake pan with parchment paper and a light coating of grease.
- Combine flour, baking powder, cinnamon, and salt through a fine sieve, setting the dry mixture aside for later incorporation.
- Using an electric mixer, blend butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cake.
- Introduce eggs individually into the butter mixture, ensuring thorough integration after each addition to maintain a consistent texture.
- Gently incorporate the prepared dry ingredients into the wet mixture, stirring with minimal agitation to prevent overworking the batter.
- Carefully distribute dried mixed fruits throughout the batter, ensuring even dispersion for consistent flavor in each slice.
- Transfer the completed batter into the prepared cake pan, spreading it evenly to create a uniform surface.
- 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.
- Once baked, remove from the oven and allow the cake to rest in the pan for 10 minutes to stabilize its structure.
- 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