Ingredients
For this easy to make cake you will need:
1 cup (150 g) mixed dried fruit (apricots, cranberries, raisins)
1/2 cup (50 g) chopped walnuts
1/4 cup (30 g) chopped almonds
1/2 cup (60 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 large eggs
1/4 cup (60 ml) unsalted butter, melted
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2.5 g) baking powder
A pinch of salt
Instructions
1 I always start by preheating the oven to 180°C (350°F). This ensures that the oven is at the perfect temperature when the dough is ready.
2 In a medium bowl, I mix together the dried fruit, chopped nuts, chopped almonds, and flour. I mix these ingredients together carefully, making sure that the fruit and nuts are evenly coated with the flour. This step prevents the fruit and nuts from sinking to the bottom of the cake during baking.
3 In a separate larger bowl, I beat the eggs and sugar until well combined and slightly foamy. This usually takes about a minute of vigorous beating.
4 Next, I add the melted butter, vanilla extract, baking powder, and salt to the egg mixture. I whisk these ingredients together until they are fully incorporated, creating a smooth, runny batter.
5 Now comes the crucial step of combining the wet and dry ingredients. I gradually fold the fruit and nut mixture into the wet ingredients. I use a spatula or wooden spoon for this, gently turning the mixture over itself until all the dry ingredients are moistened. It’s important not to overmix at this stage, as that can lead to a tough cake.
6 Once the batter is ready, I pour it into a greased 8-inch round cake pan or 7-by-5-inch loaf pan. I make sure to spread the batter evenly in the pan.
7 I place the pan in the preheated oven and bake for 25 to 30 minutes. The exact baking time can vary depending on the oven, so I always start checking at 25 minutes. The cake is ready when it is golden brown on top and a toothpick inserted into the center comes out clean.
8 After removing the cake from the oven, I let it cool in the pan for about 10 minutes . This allows the cake to firm up and make it easier to remove from the pan.
9 Finally, I transfer the cake to a rack to cool completely. Once cooled, I cut it and serve it.