Mixed Fruit and Nut Cake
This is our family favorite cake over the holiday season. I usually make it at least a week in advance to allow it to get really moist.
- 6 ounces (1 1/2 stick) unsalted butter, at room temperature
- 2 cups self-rising flour
- 1/2 cup sugar
- 1/2 cup dry cranberries
- 1/2 cup dark raisins or currents
- 1/2 cup walnuts, whole or pieces
- 1/4 cup glazed red cherries, quartered
- 3 eggs OR [for vegetarian version: use 3/4 cup applesauce + 1 tablespoon yogurt]
- 1 level tablespoon cinnamon powder
1 regular loaf pan, greased and lined with parchment OR
4 mini loaf pans, greased and line with parchment paper
Mix all the ingredients together in a bowl.
Transfer the mixture in a loaf pan or 4 mini loaf pans.
Scoop the mixture from the center of the pan to the sides. This will help rise the cake in an even loaf and not create a hump.
Bake in the middle of a pre-heated oven at 325 degree Fahrenheit (not 350 degrees Fahrenheit)
For a regular loaf pan: bake for approximately 80-90 minutes till golden brown
For the mini loaf pans: bake for approximately 45-50 minutes till golden brown
You can also use a cake tester to check if the center is done.
Cool the cake on a wire rack. Once completely cold, wrap with parchment/wax paper, then with foil paper and store in an airtight container for at least one week. The cake will become really moist in a week.
Pour some hot custard sauce over a slice of the cake, with a sprinkle of cinnamon or nutmeg on the sauce or simply serve a slice with a cup of tea or coffee.
[Makes 1 regular loaf or 4 mini loaves]