Mixed Fruit Pound Cake

Mixed Fruit Pound Cake: A Festive and Flavorful Delight

Mixed Fruit Pound Cake is a delightful treat that combines the rich, buttery texture of classic pound cake with the sweet, tangy flavors of dried fruits. Perfect for any occasion, this cake is as pleasing to the eye as it is to the palate. In this article, we’ll guide you through the steps to create this delicious cake from scratch, resulting in a moist, tender treat bursting with fruity flavors and a touch of nostalgia.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup mixed dried fruits (such as raisins, currants, apricots, cranberries, and cherries)
• 1 tablespoon all-purpose flour (for tossing with dried fruits)

For the Garnish:

• Powdered sugar for dusting (optional)

Instructions:

Step 1: Prepare the Dried Fruits

Begin by chopping any large dried fruits, such as apricots or cherries, into small, bite-sized pieces. Toss the mixed dried fruits with 1 tablespoon of flour in a small bowl to prevent them from sinking to the bottom of the cake during baking.

Step 2: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal of the cake. In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined.

Step 3: Incorporate the Dried Fruits

Gently fold the flour-coated dried fruits into the batter, ensuring they are evenly distributed throughout. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Step 4: Bake the Cake

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, tent it with aluminum foil for the last 15 minutes of baking.

Step 5: Cool and Serve

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely. If desired, dust the top of the cooled cake with powdered sugar for a festive finish.

Storage:

Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. This cake also freezes well for up to three months; just wrap it tightly in plastic wrap and place it in a freezer bag.

Conclusion:

Mixed Fruit Pound Cake is a delicious way to enjoy the classic flavors of pound cake with the added sweetness and texture of dried fruits. Its moist, tender crumb pairs beautifully with the chewy, flavorful bits of fruit, making it a versatile dessert for any occasion. Whether you’re celebrating a holiday or enjoying a casual family gathering, this cake is sure to impress. Serve it with a cup of tea, coffee, or simply on its own for a delightful treat.