Fruit Cake

Fruit Cake

Last Saturday I made this fruit cake again. I usually let it cool overnight and cut it in the morning. It never lasts long whole, especially if I make it in the evening. There were only a few slices left for the photo, the rest disappeared quickly with coffee. I’ve made it on several occasions, and it always turns out moist and fragrant.

Quick Info

Total time: about 1 hour 10 minutes
Preparation time: 15-20 minutes
Baking time: 50-55 minutes
Servings: 10-12 slices, depending on how thick you cut them
Difficulty: easy to medium
Cake recipe, suitable for breakfast, snack, or dessert

Ingredients

200 g butter
4 eggs
150 g powdered sugar
350 g flour
2 tablespoons sour cream
a pinch of salt
2 teaspoons baking powder
100 g dried cranberries
100 g raisins
50 g pistachios
50 ml Amaretto (or rum)
Optional: other dried fruits or Turkish delight, if you want to vary

Preparation Method

1. Place the cranberries and raisins in a small bowl. Pour 50 ml of Amaretto or rum over them to hydrate. Set them aside until you prepare the rest.

2. Preheat the oven to 170°C (low to medium heat, not higher).

3. In a large bowl, mix the softened butter with the powdered sugar. You should get a fluffy, light-colored cream.

4. Add the eggs one at a time, mixing briefly after each addition until incorporated.

5. Add the two tablespoons of sour cream and mix.

6. In another bowl, sift the flour with the salt and baking powder.

7. Gradually incorporate the flour mixture into the butter and egg cream, mixing gently with a spatula or spoon. Do not overmix.

8. Drain the hydrated fruits. Sprinkle one or two tablespoons of flour over them and mix to prevent them from sinking to the bottom of the cake while baking.

9. Add the drained fruits and pistachios to the batter. Mix gently to distribute evenly.

10. Grease a loaf pan with a little oil and flour.

11. Pour the batter into the pan and level it with a spatula.

12. Place the pan in the oven on the middle rack. Bake for 50-55 minutes on low heat until the cake is golden and a toothpick comes out clean from the center.

13. Remove the pan and let the cake cool completely, at least 30-40 minutes.

14. Run a knife around the edges, then invert the cake onto a platter. It’s very tender, so handle it carefully.

Why I make this recipe often

I like that it’s easy to adapt based on what I have at home. The texture is always moist, it doesn’t crumble. The cake stays good for two days and doesn’t dry out quickly. It slices nicely and is perfect for coffee or breakfast with yogurt.

Tips and Variations

Tips

1. Use butter at room temperature; otherwise, it won't cream well with the sugar.
2. Don’t skip the step of dusting the fruits with flour – it helps a lot with the cake's texture.
3. If you use richer sour cream, the batter will be even more tender.

Substitutions

1. Amaretto can be replaced with rum or even orange juice if you don’t want alcohol.
2. Instead of pistachios, you can use walnuts, almonds, or hazelnuts.
3. Cranberries can be replaced with chopped dried apricots or dates if you want different flavors.

Variations

1. You can add other dried fruits to taste: prunes, cherries, candied orange peel.
2. If you like, you can also add a few small cubes of Turkish delight for that more oriental flavor.

Serving Ideas

1. Simply, with coffee or tea.
2. With cold yogurt in the morning.
3. Sliced thinly as a snack on the go.
4. Goes well with a little butter on top if you eat it for breakfast.

Frequently Asked Questions

1. If I don’t have Amaretto or rum, can I just use water?
Yes, you can hydrate the fruits with warm water, but the flavor will be simpler.

2. Can the cake be made without pistachios?
Yes, pistachios are not mandatory; you can omit them or replace them with another nut.

3. Why should the dried fruits be dusted with flour?
Flour helps keep the fruits from sinking to the bottom of the pan while baking, keeping them distributed in the batter.

4. How do I know when the cake is done?
After 50 minutes, try with a toothpick – if it comes out clean, the cake is baked.

5. What kind of sour cream is used?
I use rich sour cream, but a lighter one works too; it’s important that it’s creamy.

Nutritional Values

The values below are estimates for one slice (out of 12 slices), without additions.

Calories: approximately 260 kcal per slice
Protein: 4-5 g
Carbohydrates: 28-30 g
Fat: 13-14 g
The sugar content depends on the fruits used and the strength of the added drink. The cake contains both carbohydrates from the flour and fruits, plus fats from butter and pistachios.

Storage and Reheating

It stores best at room temperature, wrapped in parchment paper or in a closed container. It lasts 2-3 days without problems and doesn’t dry out quickly. If you want to keep it longer, it can be kept in the fridge, but the texture will become slightly denser. I do not recommend reheating; it’s better at room temperature. If it has been in the fridge, let it sit out for 30 minutes before serving.

 Ingredients: 200 g butter, 4 eggs, 150 g powdered sugar, 350 g flour, 2 tablespoons sour cream, a pinch of salt, 2 teaspoons baking powder, 100 g dried cranberries, 100 g raisins, 50 g pistachios, 50 ml Amaretto (or Rum)

 Tags:  check fruit cake