Are you searching for a delicious and moist fruit cake recipe that's surprisingly nut-free? Look no further! This recipe is perfect for those with nut allergies or simply those who prefer a nut-free alternative. It's surprisingly easy to make, boasting a rich, fruity flavor that will impress everyone at your next gathering. This is a fantastic addition to your collection of easy recipes and healthy meals, ideal for a quick dinner or a special occasion. Get ready to experience homemade cooking at its finest!
Ingredients:
- 175g self-raising flour
- 175g mixed dried fruit (sultanas, raisins, cranberries – your favorites!)
- 175g light brown soft sugar
- 175g butter, softened
- 4 large eggs
- 1 teaspoon mixed spice
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for extra moisture)
- Icing sugar for dusting (optional)
Instructions:
Step 1: Preparing the Fruit
Preheat your oven to 150°C (130°C fan/Gas Mark 2). Grease and line a 20cm square cake tin. This is a crucial step for ensuring your cake releases easily and bakes evenly. If you don't have a square tin, a round one will also work perfectly.
Step 2: Combining Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This is easiest with an electric mixer, but you can certainly do it by hand – it just takes a little more elbow grease! Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 3: Adding Dry Ingredients
In a separate bowl, gently mix the self-raising flour and mixed spice. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 4: Incorporating the Fruit
Carefully fold in the mixed dried fruit. If the mixture seems a little dry, add a tablespoon of milk to loosen it slightly.
Step 5: Baking the Cake
Pour the batter into the prepared tin and spread evenly. Bake for approximately 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it after the first hour, as ovens can vary.
Step 6: Cooling and Serving
Allow the cake to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust with icing sugar, if desired. This delicious fruit cake is wonderful on its own, but also pairs beautifully with a dollop of cream or a scoop of vanilla ice cream.
Tips for the Best Fruit Cake:
- Softened Butter is Key: Ensure your butter is truly softened for optimal creaming. Room temperature is ideal.
- Don't Overmix: Overmixing develops gluten, leading to a tougher cake. Gentle folding is best.
- Check for Doneness: Use a skewer to test for doneness; it should come out clean. If it’s still wet, bake for a few more minutes.
Variations:
- Spice it up: Add a pinch of cinnamon or nutmeg for extra warmth.
- Citrus Twist: Add the zest of an orange or lemon for a bright, refreshing flavor.
- Glaze it: Create a simple glaze by mixing icing sugar with a little milk or lemon juice.
Nutritional Information (per serving – approximate):
- Calories: Around 300-350
- Fat: Around 15-20g
- Sugar: Around 25-30g
This delicious fruit cake is a wonderful example of healthy meals that are simple to prepare. It's perfect for sharing, making it an excellent addition to your repertoire of best recipes. Enjoy!