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Fruit and Nut Cake



Fruit and Nut Cake




– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground allspice
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1 cup mixed dried fruits (raisins, cranberries, apricots, etc.)
– 1 cup chopped nuts (walnuts, pecans, almonds, etc.)
– 1/2 cup fresh blueberries (for topping)
– 1/4 cup chopped walnuts (for topping)




1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. **Cream the Butter and Sugar:**
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

3. **Add Eggs:**
Add the eggs one at a time, beating well after each addition.

4. **Combine Dry Ingredients:**
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

5. **Alternate Adding Dry Ingredients and Buttermilk:**
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.


6. **Add Vanilla and Mix-Ins:**
Stir in the vanilla extract, mixed dried fruits, and chopped nuts until evenly distributed.

7. **Bake the Cake:**
Pour the batter into the prepared cake pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. **Cool the Cake:**
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. **Add Toppings:**
Once the cake is completely cooled, decorate the top with fresh blueberries and chopped walnuts.

10. **Serve:**
Slice and serve the cake. Enjoy!


This fruit and nut cake is perfect for a cozy dessert or a delightful treat with tea or coffee.

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