Are you craving a moist, flavorful cake that’s surprisingly simple to make? Then look no further! This Japanese fruit cake recipe is a delightful blend of sweet and subtly tangy flavors, perfect for any occasion. Forget complicated baking techniques; this recipe is surprisingly easy, making it ideal for both beginner bakers and experienced cooks looking for a quick and delicious dessert or addition to a healthy meal. This recipe is a shining example of how homemade cooking can be both rewarding and easy. Let's get baking!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- 1 cup (about 150g) mixed dried fruits (raisins, cranberries, currants, chopped apricots – get creative!)
- ½ cup (about 70g) candied fruit peel, chopped (optional, but adds lovely texture)
- Powdered sugar, for dusting (optional)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan. This simple preparation will prevent sticking and ensure a clean release.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a light and fluffy cake.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results – this step incorporates air for a lighter texture.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing develops gluten and can result in a tough cake.
Fold in Fruit:
- Gently fold in the dried fruits and candied fruit peel (if using). A gentle folding motion preserves the fruit pieces and prevents them from breaking down.
Bake:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar (optional) and enjoy!
Tips for Baking Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for optimal mixing and a smoother batter.
- Don't Overmix: Overmixing leads to a tough cake. Mix until the ingredients are just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
- Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Spice it up: Add a teaspoon of cinnamon, nutmeg, or cardamom for a warm, spiced fruit cake.
- Citrus Zest: Incorporate the zest of an orange or lemon for a bright, citrusy flavor.
- Nuts: Add ½ cup of chopped nuts, such as walnuts or pecans, for extra crunch.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Fat: Around 12-15g
- Carbohydrates: Around 35-40g
- Protein: Around 3-4g
Note: Nutritional information is an estimate and can vary depending on the specific ingredients used.
This Japanese fruit cake recipe offers a delicious and easy way to enjoy a homemade treat. It’s perfect for afternoon tea, a special occasion, or simply a comforting treat on a chilly evening. Enjoy!