Old Fashioned Fresh Fruit Cake Swedish
Embrace the warm, nostalgic flavors of this Old Fashioned Fresh Fruit Cake Swedish-style recipe, a perfect blend of ripe apples, juicy pears, and tangy dried cranberries nestled in a spiced, buttery cake. Infused with the aromatic notes of cinnamon and cardamom, this traditional treat is elevated with the addition of sour cream for a moist, tender crumb and crunchy walnuts for texture. Prepared in under 90 minutes with simple pantry staples, this delightful fruit cake balances sweetness and spice, making it ideal for festive occasions or cozy family gatherings. Serve with a dusting of powdered sugar or a dollop of whipped cream for an elegant touch. Perfect for lovers of vintage baking and fans of Swedish dessert traditions, this recipe brings timeless charm to your table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 1.5 cups Fresh apples, peeled, cored, and diced
- 1 cup Fresh pears, peeled, cored, and diced
- 0.5 cup Dried cranberries
- 0.5 cup Chopped walnuts
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt. Set aside.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until the batter is smooth.
Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Gently fold in the diced apples, pears, dried cranberries, and chopped walnuts until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruit cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired. Serve on its own or with a dollop of whipped cream.
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 697.3 g | 254% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 423.4 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 512 mg | 39% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1606 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.
