Fruit Spice Cake Not a Christmas Fruit Cake
Indulge in the warm, comforting flavors of a *Fruit Spice Cake Not a Christmas Fruit Cake*—a delightful twist on traditional fruit desserts that’s perfect for any season. This moist, aromatic cake combines a medley of warming spices like cinnamon, nutmeg, and cloves with the natural sweetness of dried fruits and the crunch of chopped nuts, striking a perfect balance between sweet and savory. Made with buttermilk for an extra tender crumb, this easy-to-follow recipe uses staples like all-purpose flour and pantry spices while leaving out the heavy booze and candied fruit often associated with holiday fruitcakes. Ideal for a cozy afternoon snack, tea parties, or even as a light dessert, this cake comes together in under an hour and can be garnished with a delicate dusting of powdered sugar for a simple, elegant presentation. Skip the seasonal labels—this spice cake is a year-round crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 1.5 cups Mixed dried fruits (e.g., raisins, dried cherries, dried apricots)
- 0.5 cups Chopped nuts (e.g., pecans or walnuts)
- Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and butter and flour a 9-inch bundt pan or a similar-sized cake pan. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low. Alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the mixed dried fruits and chopped nuts using a rubber spatula until evenly distributed.
Pour the batter into the prepared bundt pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 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 turning it out onto a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar for garnish if desired. Slice and serve at room temperature.
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 741.8 g | 270% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 475.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 616 mg | 47% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2927 mg | 62% | |
*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.
