Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup sour cream
- 1 cup dried fruits (such as cranberries, cherries, or raisins)
- ½ cup chopped nuts (walnuts or pecans)
- Powdered sugar (for garnish)
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish. - Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. - Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. - Add Sour Cream and Mix-ins
Gently fold in the sour cream, dried fruits, and nuts until evenly distributed. - Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Garnish
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.
Would you like to adjust this recipe further or add a festive glaze? 😊