Dry Fruit Cake Recipe

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon powder
• 1/2 tsp nutmeg powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 cup chopped mixed dry fruits (raisins, dates, apricots, figs, etc.)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, nutmeg powder, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 3 minutes).
4. Add the eggs, one at a time, and beat well after each addition.
5. Stir in the vanilla extract.
6. Add the dry ingredients in three parts, alternating with the milk, and mix until just incorporated.
7. Fold in the chopped dry fruits and nuts (if using).
8. Pour the batter into the prepared cake pan and spread it into an even layer.
9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions:

Serve the dry fruit cake with a cup of tea or coffee. You can also serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Verdict:

This dry fruit cake is moist, flavorful, and packed with lots of dry fruits and nuts. It’s perfect for any occasion, and the leftovers can be stored in an airtight container at room temperature for up to 3 days.