The Best Fruit Loaf Cake ever! This is an absolutely delicious cake, full of colors and flavors. It's a mouth-watering cake filled with delicious fruits.
This fruit cake is almost too good to be true. Just weigh, stir and cook. It's the perfect cake to serve on any occasion. Once you've tried this recipe, I am sure you will make it time and time again. The aroma that flows through the kitchen when It's baking is truly out of this world!
This cake is absolutely delicious! It has a rich flavor and is so easy to make. Your family will love a slice of this cake with a lovely cup of coffee for breakfast!
Here you'll find all the ingredients needed to make this recipe:
Granulated sugar - Sweetness and flavor.
Candied fruit and walnut kernels - The main ingredients of the recipe. For the cake filling.
Sifted flour - Give consistency and is the base of the batter.
Melted butter - Makes the cake soft and tastier.
Eggs - Makes the cake more soft and fluffy.
Baking powder - Help the cake rise.
Lemon zest and Port wine - Ingredients that give flavor to the cake.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY FRUIT LOAF CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf pan with butter (or cooking spray) and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: Using a stand mixer fitted with whisk attachment, beat for about 2 minutes the sugar and the melted butter. Add the eggs, Port wine and the lemon zest and beat until obtain a homogeneous mixture.
Fold with a spatula the candied fruit and the walnut kernels slightly chopped.
Add the sifted flour and the baking powder and fold until a creamy and homogeneous mixture.
Step 3: Pour the cake batter into the prepared pan and bake for 40 to 45 minutes.
Step 4: Remove the cake from the oven and allow to cool for about 30 minutes inside the pan.
Step 5: Remove from the loaf pan and place the cake onto a wire rack or serving platter.
Step 6: Allow to cool to room temperature and serve.
RECIPE TIPS
Use these two techniques to know when a cake is done: Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
Some tips to make the cake denser: 1. Use ingredients like eggs, milk or yogurt to add moisture to the cake. 2. Reduce the amount of baking powder or baking soda in the recipe. 3. Replace all-purpose flour with cake flour or almond flour. 4. Bake the cake at a lower temperature.
FREQUENTLY ASKED QUESTIONS
How long to cool a cake before removing from pan?
It may vary depending on the type of cake, pan and kitchen temperature. For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.
After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.
How do you store the cake?
Allow the cake to cool completely before storing. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped cake in a container or in a plastic bag (You can also cut the cake into slices and store individually).
Never store the cake at room temperature for more than 2 days.
The Best Fruit Loaf Cake ever! This is an absolutely delicious cake, full of colors and flavors. It's a mouth-watering cake filled with delicious fruits.
Preheat the oven to 180ºC (350ºF). Grease a loaf pan (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter (or cooking spray) and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
Using a stand mixer fitted with whisk attachment, beat on medium speed for about 2 minutes the sugar and the melted butter. Add the eggs, Port wine and the lemon zest and beat until obtain a homogeneous mixture. Fold with a spatula the candied fruit and the walnut kernels slightly chopped. Add the sifted flour and the baking powder and fold until a creamy and homogeneous mixture.
Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
Remove the cake from the oven and allow to cool for about 30 minutes inside the pan.
Remove from the loaf pan and place the cake onto a wire rack or serving platter.
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