Fruit & Nut Cake

Fruit And Nut Cake Recipe | Eggless Festive Fruit Nut Cake with detailed photo and video recipe. A traditional and flavored cake recipe made with a combination of dried fruits and nuts with a typical cake batter. It is a typical and most sought-after cake, particularly during the festival seasons. It carries the same color and texture as the Christmas Plum cake but follows a totally different recipe and set of ingredients.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup plain yogurt or buttermilk
• 1 teaspoon vanilla extract
• 1 cup mixed dried fruits (raisins, currants, chopped dates, chopped apricots, etc.)
• 1/2 cup chopped nuts (walnuts, almonds, or pecans)
• Zest of 1 orange or lemon
• 2 tablespoons fruit juice (orange juice, apple juice, etc.)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. Prepare Dry Ingredients:
   • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then stir in the vanilla extract.
5. Incorporate Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt or buttermilk. Begin and end with the dry ingredients.
6. Add Fruits, Nuts, and Zest:
   • Fold in the mixed dried fruits, chopped nuts, and citrus zest.
7. Add Fruit Juice:
   • Stir in the fruit juice to enhance the flavor and moisture of the cake batter.
8. Bake:
   • Pour the batter into the prepared loaf pan and smooth the top.
9. **Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool and Serve:
    • Allow the fruit and nut cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.