Moist Fruit Cake Recipe

 

Ingredients

Dry ingredients:
• 2½ cups (300g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon nutmeg (optional)

Wet ingredients:
• 1 cup (200g) butter or margarine
• 1 cup (200g) sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Fruits:
• 1½ cups mixed dried fruits/candied fruits (raisins, cherries, mixed peel)
• 2 tablespoons flour (to coat fruits)

Method
1. Prepare the fruits
• Toss the mixed fruits with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake.
2. Prepare the batter
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla extract.
• Sift flour, baking powder, salt, and nutmeg together.
• Gradually add the dry ingredients and milk, mixing gently.
3. Add fruits
• Fold the coated fruits into the batter evenly.
4. Bake
• Pour batter into a greased and lined loaf pan.
• Bake at 170°C (340°F) for 50–60 minutes or until a toothpick inserted comes out clean.
5. Cool and serve
• Allow the cake to cool before slicing.

Baking Tips:

 Do not overmix after adding flour to keep the cake soft.
 Soak dried fruits in juice or rum overnight for a richer flavor.
 Store wrapped tightly; the flavor improves after resting for a day or two.