This classic fruit cake is rich, tender, and packed with colorful dried fruits. Perfect for tea time, holidays, or when you want something sweet but comforting.
Servings & Timing
Servings: 10–12 slices
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour
Ingredients List
Dry Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
Wet Ingredients
- ¾ cup sugar
- ½ cup vegetable oil or melted butter
- 3 large eggs
- ½ cup yogurt or milk
- 1 tsp vanilla extract
Fruit & Add-ins
- 1½ cups mixed dried fruits
(raisins, cherries, cranberries, chopped dates, tutti frutti) - ¼ cup chopped nuts (optional – walnuts or almonds)
- 1 tbsp flour (to coat fruits)
Step-by-Step Instructions
1. Prep Oven
Preheat oven to 350°F (175°C).
Grease and line a loaf or round cake pan.
2. Prepare Fruits
Toss dried fruits and nuts with 1 tbsp flour.
This prevents them from sinking.
3. Mix Wet Ingredients
In a bowl, whisk:
- Sugar
- Oil (or butter)
- Eggs
- Yogurt
- Vanilla
Mix until smooth.
4. Mix Dry Ingredients
In another bowl, whisk:
- Flour
- Baking powder
- Spices
- Salt
5. Combine
Add dry ingredients to wet ingredients gradually.
Fold gently until just combined.
6. Fold in Fruits
Gently fold in floured fruits and nuts.
7. Bake
Pour batter into pan.
Bake 45–50 minutes or until a toothpick comes out clean.
8. Cool
Cool for 10 minutes in pan, then transfer to a rack.
Tips for Best Fruit Cake
- Do not overmix batter
- Yogurt keeps the cake extra moist
- Cover loosely if top browns too fast
Optional Glaze
Brush warm cake with 2 tbsp warm honey or apricot jam for shine.
Storage
- Room temperature: 3 days
- Refrigerator: 7 days
- Freezer: up to 2 months
If you want, I can:
- Make this eggless
- Convert to high-protein
- Create a Christmas-style soaked fruit cake
