Are you looking for a fruity, moist, and flavorful cake recipe? Look no further than the Fruit Cake Recipe Dreamlight Valley! This recipe is perfect for any occasion and is easy to make. Whether you’re serving it as a dessert or just want a sweet snack, this fruit cake is sure to satisfy your taste buds.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dates
- 1/4 cup chopped dried figs
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped dried cherries
- 1/4 cup chopped walnuts
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, sift together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until well combined.
- Fold in chopped dried fruit and walnuts.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Each serving of Fruit Cake Recipe Dreamlight Valley (1 slice) contains approximately:
- Calories: 267
- Protein: 4g
- Fat: 12g
- Carbohydrates: 37g
- Fiber: 2g
- Sugar: 20g
- Sodium: 196mg
The total cooking time for this recipe is about 50-55 minutes (including prep time).
- 9-inch cake pan
- Measuring cups and spoons
- Mixing bowls
- Wire rack
This fruit cake is delicious on its own or served with a dollop of whipped cream or vanilla ice cream. It also pairs well with a hot cup of tea or coffee.
Feel free to experiment with different types of dried fruit and nuts in this recipe. You can also add a teaspoon of cinnamon or nutmeg for extra flavor.
If you don’t have whole wheat flour, you can use all-purpose flour instead. You can also use any type of milk you prefer (such as almond milk or soy milk).
Store leftover fruit cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Make sure your butter is softened before creaming it with the sugar. This will help ensure a smooth and creamy batter.
- Chop your dried fruit and nuts into small pieces so they are evenly distributed throughout the cake.
- Don’t overmix the batter once you’ve added the dry ingredients. This can result in a tough and dry cake.
Be sure to let the cake cool completely before slicing it. This will help prevent it from falling apart.
Frequently Asked Questions
Q: Can I use fresh fruit instead of dried fruit?
A: Fresh fruit contains more moisture than dried fruit, which can affect the texture of the cake. Stick with dried fruit for best results.
Q: Can I freeze this fruit cake?
A: Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
The Fruit Cake Recipe Dreamlight Valley is a delicious and nutritious treat that is perfect for any occasion. With its combination of dried fruit and nuts, this cake is both flavorful and satisfying. Try it out for yourself and see why it’s sure to become a family favorite!