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Mixed Fruit Pound Cake – A Classic & Flavorful Treat

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Introduction

If you love traditional pound cake but want to add a touch of fruity sweetness, this Mixed Fruit Pound Cake is the perfect dessert! Combining a rich, buttery cake base with chewy, flavorful dried fruits, this cake is moist, tender, and full of texture.

Perfect for holidays, afternoon tea, or a simple family treat, this pound cake is both easy to make and incredibly satisfying. The mix of dried fruits brings natural sweetness and a slight chew, making every bite delightful.

Why You’ll Love This Recipe

✔ Classic & Comforting – A rich, buttery pound cake with a fruity twist.
✔ Moist & Tender Crumb – Perfect texture with a soft, chewy bite from dried fruits.
✔ Great for Any Occasion – Serve at breakfast, tea time, or as a holiday dessert.
✔ Easy to Make – Simple ingredients and step-by-step instructions.

Ingredients Needed

For the Cake:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup mixed dried fruits (such as raisins, currants, apricots, cranberries, and cherries)
  • 1 tablespoon all-purpose flour (for tossing with dried fruits)

For the Garnish (Optional):

  • Powdered sugar (for dusting)

Step-by-Step Recipe

Step 1: Prepare the Dried Fruits

  1. If using large dried fruits like apricots or cherries, chop them into small, bite-sized pieces.
  2. In a small bowl, toss the mixed dried fruits with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake.

Step 2: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  3. In a medium bowl, whisk together:
  • Flour
  • Baking powder
  • Salt
  1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the vanilla extract.
  4. Gradually add the dry ingredients, alternating with the milk, mixing just until combined.

Step 3: Incorporate the Dried Fruits

  1. Gently fold the flour-coated dried fruits into the batter, ensuring even distribution.
  2. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Step 4: Bake the Cake

  1. Place the loaf pan in the preheated oven and bake for 50-60 minutes.
  2. Check for doneness by inserting a toothpick into the center—it should come out clean.
  3. If the top starts browning too quickly, tent with aluminum foil for the last 15 minutes of baking.

Step 5: Cool & Serve

  1. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
  2. Use the parchment paper overhang to lift the cake out and transfer it to a wire rack to cool completely.
  3. Dust with powdered sugar for a festive touch (optional).
  4. Slice and enjoy with tea, coffee, or as a sweet snack!
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Storage & Freezing Instructions

Room Temperature:

  • Store the cake in an airtight container for up to 3 days.

Refrigeration:

  • Keep in the fridge for up to 1 week.

Freezing:

  • Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months.
  • Thaw at room temperature before serving.

Tips for the Best Mixed Fruit Pound Cake

✔ Coat the Dried Fruits in Flour – This prevents them from sinking to the bottom.
✔ Use Room Temperature Ingredients – Ensures a smooth batter and even baking.
✔ Don’t Overmix the Batter – Keeps the cake light and tender.
✔ Check for Doneness – Insert a toothpick in the center; if it comes out clean, the cake is ready.
✔ Let it Cool Before Slicing – This helps the flavors develop fully.

Variations & Customizations

Nutty Fruit Pound Cake

  • Add ½ cup chopped walnuts or almonds for extra crunch.

Citrus-Infused Fruit Cake

  • Add 1 tablespoon lemon zest or orange zest for a fresh, citrusy note.

Rum-Soaked Fruit Cake

  • Soak the dried fruits in rum or brandy for a rich, festive flavor.

Chocolate Chip Fruit Cake

  • Mix in ½ cup mini chocolate chips for a sweet twist.

Serving Suggestions

🍽 With Tea or Coffee – A perfect afternoon treat.
🍽 With Whipped Cream – Adds a creamy contrast to the dense cake.
🍽 With Ice Cream – Serve warm slices with vanilla ice cream.
🍽 With Honey or Jam – Spread a little honey or fruit jam for extra sweetness.

Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Baking Time: 50-60 minutes
⏳ Total Time: ~1 hour 15 minutes
🍽 Servings: 8-10

Nutrient Amount per Serving
Calories ~280 kcal
Protein ~4g
Carbs ~38g
Fat ~12g

Frequently Asked Questions (FAQs)

1. Can I use fresh fruit instead of dried fruit?

Dried fruit works best because it doesn’t release moisture, but chopped fresh fruit like apples or pears can be used—just reduce the milk slightly.

2. Can I make this recipe gluten-free?

Yes! Use a gluten-free all-purpose flour blend in place of regular flour.

3. How do I prevent my cake from being too dense?

  • Don’t overmix the batter after adding flour.
  • Use fresh baking powder to help with lift.

4. Can I bake this in a bundt pan instead?

Yes! The baking time may be 5-10 minutes longer, so check with a toothpick.

5. How do I make this cake extra moist?

  • Add 2 tablespoons sour cream or Greek yogurt for more moisture.
  • Brush the cake with simple syrup after baking.

Conclusion

This Mixed Fruit Pound Cake is a classic, easy-to-make dessert that’s perfect for any occasion. The buttery, tender crumb pairs beautifully with the chewy dried fruits, making it a must-try for fruitcake lovers.

Whether you enjoy it with a cup of tea, coffee, or as a festive holiday treat, this pound cake is sure to impress. Try this recipe today and enjoy every flavorful bite!