South African Fruit Cake
South African Fruit Cake
This traditional South African fruit cake is packed with dried fruits and nuts, making it a rich and flavorful dessert perfect for any occasion. The combination of cherries, cranberries, raisins, and sultanas adds a delightful burst of sweetness, while the pecan nuts bring a wonderful crunch.
Equipment
- Mixing bowls
- Whisk
- 8x8-inch cake pan or loaf tin
- Measuring cups and spoons
- Parchment paper
- Wire rack
Ingredients
- 2 eggs
- 2 cup flour
- 3/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup cherries
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup sultanas
- 3/4 cup pecan nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Grease and line an 8x8-inch cake pan or loaf tin with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and brown sugar until well combined.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs. Add the vegetable oil and milk, and whisk until smooth.
- Combine Ingredients: Slowly add the wet ingredients to the dry ingredients, mixing gently until a smooth batter forms. Be careful not to overmix.
- Add Fruits and Nuts: Fold in the cherries, cranberries, raisins, sultanas, and pecan nuts. Ensure the fruits and nuts are evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Transfer the cake to a wire rack to cool completely. Slice and enjoy!
Notes
- Customizable Fruit and Nuts: You can swap out or add more dried fruits such as dates, apricots, or figs, and use different nuts like almonds or walnuts for variation in flavor and texture.
- Storage: Store the fruit cake in an airtight container at room temperature for up to 5 days. You can also freeze the cake for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serving Suggestions: This cake pairs well with a hot cup of tea or coffee, making it an ideal treat for breakfast or afternoon tea.
- Moisture: If you prefer a moister cake, you can brush the top with a little fruit juice or simple syrup after baking.
- Festive Option: This cake is a great choice for the holidays, especially when decorated with additional dried fruit or a light dusting of powdered sugar on top.
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