Dried Fruit Spoon Cake
Indulge in the rustic charm of this Dried Fruit Spoon Cake—a simple yet delightful dessert that combines tender, buttery cake with bursts of chewy, naturally sweet dried apricots, cranberries, and golden raisins. With just 15 minutes of prep, this cake comes together effortlessly before baking to golden perfection, filling your kitchen with an irresistible aroma. Its spoonable texture and vibrant fruit make it perfect for serving warm or at room temperature as a comforting treat for any occasion. Garnish with a dusting of powdered sugar for an elegant touch, and let this crowd-pleaser shine as an after-dinner dessert or afternoon snack. Keywords: dried fruit cake, easy dessert recipe, spoon cake, fruit-filled cake, holiday baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Milk
- 0.5 cups Dried apricots
- 0.5 cups Dried cranberries
- 0.5 cups Golden raisins
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper for easy release.
Chop the dried apricots into small pieces if they are large. Combine them with the dried cranberries and golden raisins in a small bowl. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Fold the dried fruit mixture into the batter, ensuring it is evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar before serving, if desired. Serve warm or at room temperature with spoons!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 281.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
