Homemade Dried Fruit Cake – Soft, Moist & Loaded with Fruits

This delicious homemade dried fruit cake is soft, moist, rich, and packed with colorful dried fruits. Every slice is filled with sweet raisins, chopped dried apricots, and a tender buttery cake texture. It has a beautiful golden-brown crust and a naturally sweet fruity flavor.

Perfect for breakfast, afternoon tea, family gatherings, holidays, or a special homemade dessert.

Ingredients

For the Dried Fruits:

• ½ cup raisins

• ½ cup golden raisins

• ¾ cup dried apricots, chopped

• ¼ cup dried cranberries (optional)

• ¼ cup chopped walnuts or almonds (optional)

• 2 tablespoons orange juice or warm water for soaking

For the Cake Batter:

• 2 cups (250 g) all-purpose flour

• ¾ cup (150 g) granulated sugar

• ½ cup (115 g) unsalted butter, softened

• 3 large eggs, room temperature

• ½ cup (120 ml) milk

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon ground cinnamon

• ½ teaspoon orange zest

• 2 tablespoons vegetable oil

Instructions

Step 1: Prepare the Dried Fruits

1. Place the raisins, golden raisins, chopped dried apricots, and dried cranberries in a mixing bowl.

2. Pour warm water or orange juice over the dried fruits.

3. Allow them to soak for approximately 15–20 minutes.

4. This helps soften the fruits and makes the finished cake more moist.

5. Drain the fruits thoroughly.

6. Pat them dry using a clean kitchen towel or paper towels.

7. Set aside.

8. If using walnuts or almonds, chop them into small pieces.

Step 2: Prepare the Baking Pan

1. Preheat your oven to 170°C (340°F).

2. Take an 8-inch round deep cake pan.

3. Grease the bottom and sides with butter.

4. Line the bottom with parchment paper.

5. Lightly grease the parchment paper as well.

6. Set the prepared pan aside.

Step 3: Mix the Dry Ingredients

1. Take a medium-sized mixing bowl.

2. Add all-purpose flour.

3. Add baking powder and baking soda.

4. Add salt and ground cinnamon.

5. Whisk everything together until evenly combined.

6. Sift the mixture to remove lumps and create a lighter cake texture.

7. Set aside.

Step 4: Cream the Butter and Sugar

1. In a large mixing bowl, add softened butter.

2. Add granulated sugar.

3. Beat using an electric hand mixer for approximately 3–4 minutes.

4. Continue mixing until the mixture becomes pale, fluffy, and creamy.

5. Scrape down the sides of the bowl with a spatula.

6. Add vegetable oil and mix until combined.

Step 5: Add the Eggs and Vanilla

1. Add the eggs one at a time.

2. Beat well after adding each egg.

3. Add vanilla extract.

4. Add orange zest for a fresh citrus aroma.

5. Mix until the batter becomes smooth and creamy.

6. Avoid overmixing once the eggs are incorporated.

Step 6: Combine the Flour and Milk

1. Add approximately one-third of the dry flour mixture to the wet ingredients.

2. Mix gently on low speed.

3. Pour in half of the milk.

4. Add another third of the flour mixture.

5. Pour in the remaining milk.

6. Add the remaining flour mixture.

7. Mix gently until everything is just combined.

8. Use a spatula to scrape the bottom and sides of the bowl.

9. Avoid overmixing because it can make the cake dense.

Step 7: Add the Dried Fruits

1. Place the drained dried fruits in a small bowl.

2. Sprinkle approximately 1 tablespoon of flour over the fruits.

3. Toss gently until they are lightly coated.

4. Add the dried fruits to the cake batter.

5. Add chopped walnuts or almonds if desired.

6. Using a spatula, gently fold everything together.

7. Make sure the fruits are evenly distributed throughout the batter.

Step 8: Transfer the Batter to the Pan

1. Pour the prepared cake batter into the greased cake pan.

2. Spread it evenly using a spatula.

3. Gently tap the pan on the kitchen counter to remove large air bubbles.

4. Smooth the surface.

5. Make sure the batter is evenly distributed so the cake bakes uniformly.

Step 9: Bake the Cake

1. Place the cake pan on the middle rack of the preheated oven.

2. Bake at 170°C (340°F) for approximately 55–70 minutes.

3. Keep an eye on the top as it becomes golden brown.

4. If the top starts browning too quickly, loosely cover it with aluminum foil.

5. Insert a toothpick into the center of the cake.

6. If it comes out clean or with a few moist crumbs, the cake is ready.

7. If wet batter sticks to the toothpick, bake for another 5–10 minutes.

8. Remove the cake from the oven once fully baked.

Step 10: Cool and Remove from the Pan

1. Allow the cake to cool in the pan for approximately 15–20 minutes.

2. Carefully run a knife around the edges.

3. Remove the cake from the pan.

4. Transfer it to a wire cooling rack.

5. Allow it to cool completely before slicing.

6. Use a sharp serrated knife to cut clean slices.

Step 11: Serve

1. Place the cake on a serving plate.

2. Cut into generous slices.

3. Make sure each slice shows the colorful dried fruits throughout.

4. Serve with tea, coffee, or a glass of milk.

5. Enjoy your soft, fruity, homemade cake!

Tips for the Best Dried Fruit Cake

• Soak the fruits: This helps prevent dry, hard fruit pieces.

• Dry the fruits properly: Excess moisture can affect the cake texture.

• Coat fruits with flour: This helps distribute them throughout the cake.

• Use room-temperature ingredients: Butter, eggs, and milk combine more smoothly.

• Avoid overmixing: Mix only until the flour disappears.

• Bake at a moderate temperature: This helps the center cook without burning the outside.

• Allow complete cooling: The cake becomes easier to slice and holds its shape better.

Frequently Asked Questions (Q&A)

Q1: What fruits can I use in this cake?

You can use raisins, golden raisins, dried apricots, cranberries, dates, dried cherries, and chopped figs.

Q2: Can I use fresh fruits instead of dried fruits?

Dried fruits are recommended for this recipe because they provide concentrated sweetness and a chewy texture. Fresh fruits contain more moisture and may change the cake’s consistency.

Q3: Can I make this cake without butter?

Yes. You can replace butter with approximately ½ cup of neutral vegetable oil, although the flavor and texture will be slightly different.

Q4: Can I reduce the sugar?

Yes. You can reduce the sugar to ½ cup because dried fruits already provide natural sweetness.

Q5: Why did my dried fruits sink to the bottom?

This can happen if the fruits are too wet or the batter is too thin. Drain the fruits thoroughly and lightly coat them with flour before folding them into the batter.

Q6: How do I make the cake extra moist?

Use properly measured ingredients, avoid overbaking, and do not overmix the batter. Soaking the dried fruits in orange juice also helps.

Q7: Can I add nuts to this recipe?

Absolutely! Walnuts, almonds, pecans, and pistachios add a wonderful crunch.

Q8: Can I make this cake without a mixer?

Yes. You can use a hand whisk and a sturdy spatula. Make sure the butter is soft enough to cream easily with the sugar.

Q9: Can I bake this cake in a loaf pan?

Yes! Divide the batter between two loaf pans if necessary. Baking time will depend on the pan size and depth, so check with a toothpick.

Q10: How do I know when the cake is completely baked?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, without wet batter.

Q11: How should I store this cake?

Allow the cake to cool completely. Store it in an airtight container at room temperature for approximately 2–3 days, or refrigerate for up to 5–7 days.

Q12: Can I freeze dried fruit cake?

Yes! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2–3 months.

Q13: Can I make this cake one day ahead?

Yes! This cake can be made a day ahead. Once cooled, wrap it properly and store it in an airtight container. The fruit flavors develop beautifully as it rests.

Q14: What can I use instead of orange juice for soaking fruits?

You can use warm water, apple juice, or another mild fruit juice.

Q15: Why is my fruit cake dense?

Overmixing, too much flour, expired baking powder, or insufficient baking can make the cake dense. Measure ingredients accurately and mix gently.

Recipe Information

Approximate Nutrition (Per Slice)

• Calories: 320 kcal

• Protein: 5 g

• Carbohydrates: 49 g

• Fat: 12 g

• Fiber: 2 g

• Sugar: 27 g

Nutrition values are estimates and vary depending on the dried fruits, nuts, and portion sizes.

Enjoy your homemade dried fruit cake!  A beautifully golden cake with a soft, tender center and delicious pieces of sweet dried fruit in every bite.