Name: Moist Fruit Wedding Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 9-inch round cake
Cuisine: English
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 cup mixed dried fruits (such as raisins, cranberries, apricots)

Instructions

Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the buttermilk and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
Fold in the mixed dried fruits gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts