This Mixed Fruit Pound Cake is a delightful and flavorful twist on the classic pound cake. Bursting with juicy bits of mixed fruits, it’s moist, rich, and perfect for any occasion. Serve it as a dessert, snack, or a sweet treat with your afternoon tea!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup mixed dried fruits (e.g., raisins, dried cherries, apricots, or cranberries)
- 1 tablespoon all-purpose flour (for tossing the dried fruits)
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a loaf pan or a bundt pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding dry ingredients and milk: Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Prepare the fruits: Toss the mixed dried fruits with 1 tablespoon of flour (this prevents them from sinking in the batter). Gently fold the fruits and optional lemon zest into the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and serve as is, or dust with powdered sugar for a beautiful finish!
Enjoy your delicious Mixed Fruit Pound Cake!