This delightful Mixed Fruit Pound Cake is perfect for any occasion. It’s moist, buttery, and packed with a variety of dried fruits that add natural sweetness and texture. The combination of flavors makes each bite a wonderful experience.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 cup mixed dried fruits (raisins, cranberries, cherries, apricots, etc.)
- 1 tbsp flour (for tossing the fruits)
- Zest of 1 lemon (optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Prepare the Fruit: Toss the mixed dried fruits with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest (if using).
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
- Fold in Fruits: Gently fold the floured dried fruits into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Enjoy this rich, fruity pound cake with your favorite cup of tea or coffee!