Candied Fruit Loaf Cake
A delightful treat combining sweet, chewy pieces of candied fruit with a moist, soft loaf cake, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250g)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp flour for coating fruit
Wet Ingredients
- 1/2 cup unsalted butter, softened (113g)
- 1 cup granulated sugar (200g)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk (120ml)
Mixed Candied Fruit
- 1 cup mixed candied fruit, chopped (150g)
- 2 tbsp coarse sugar, for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light, fluffy, and creamy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
- Toss the candied fruit with 2 tablespoons of flour to keep the fruit from sinking during baking.
- Fold the coated candied fruit gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Sprinkle extra candied fruit and coarse sugar over the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for long-term storage.