Hey there, fellow bakers and foodies! Are you looking for a quick, delicious, and moist dessert that’s perfect for any occasion? Well, you’re in the right place! Today, I’m excited to share with you my secret recipe for a Five-Minute Fruit and Nut Cake that’s not only easy to make but also packed with flavor. This cake is a game-changer for anyone who loves fruitcake recipes but wants something a bit different. Plus, it’s ready in just 25-30 minutes, making it perfect for those quick family dinners or weeknight dinner ideas when you need something sweet on the table fast!
Why You’ll Love This Recipe
- Quick and easy to prepare – ready in just 25-30 minutes!
- Packed with delicious dried fruits and nuts for a moist and flavorful texture.
- Perfect for a quick dessert or even as a breakfast option.
- Customizable – you can use your favorite mix of dried fruits and nuts.
- Great for meal prep or as a make-ahead dessert.
Ingredients
Here’s what you’ll need to make this delicious Five-Minute Fruit and Nut Cake:
- 1 cup (150g) mixed dried fruits (apricots, cranberries, raisins)
- 1/2 cup (50g) walnuts, chopped
- 1/4 cup (30g) almonds, chopped
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1/4 cup (60ml) unsalted butter, melted
- 1 tsp (5ml) vanilla extract
- 1/2 tsp (2.5g) baking powder
- Pinch of salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this delicious Five-Minute Fruit and Nut Cake. Don’t worry, it’s easier than you think!
- Preheat your oven: I always start by preheating my oven to 350°F (180°C). This ensures that the oven is ready when the batter is, which is crucial for even baking.
- Combine dry ingredients: In a medium-sized mixing bowl, I combine the mixed dried fruits, chopped walnuts, chopped almonds, and flour. This step ensures that the fruits and nuts are evenly distributed throughout the batter.
- Whisk wet ingredients: In a separate, larger bowl, I whisk together the eggs and sugar until they’re well combined and slightly frothy. This helps incorporate air, which gives the cake a light texture.
- Add remaining wet ingredients: Next, I add the melted butter, vanilla extract, baking powder, and salt to the egg mixture. Stir until everything is well combined.
- Combine wet and dry ingredients: Now comes the crucial step of combining the wet and dry ingredients. Mix until just combined – don’t overmix!
- Pour batter into pan: Once the batter is ready, I pour it into a greased 8-inch (20cm) round cake pan or a 7×5-inch (18x13cm) loaf pan.
- Bake: I place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool: After removing the cake from the oven, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some tips to ensure your Five-Minute Fruit and Nut Cake turns out perfectly every time:
- Use high-quality ingredients: The quality of your dried fruits and nuts will directly impact the flavor of your cake. Choose fresh, unsulphured dried fruits and fresh nuts for the best taste.
- Don’t overmix: Overmixing can lead to a dense cake. Stop mixing as soon as the wet and dry ingredients are combined.
- Customize to your taste: Feel free to experiment with different combinations of dried fruits and nuts. For example, you could add some cherries or pecans for a different flavor profile.
- Let it cool completely: Resist the temptation to slice the cake while it’s still warm. Letting it cool completely will ensure it holds together nicely and doesn’t crumble.
How to Serve
This Five-Minute Fruit and Nut Cake is versatile and can be served in a variety of ways:
- As a dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- As a snack: Slice it up and serve as a quick snack for the family.
- As a breakfast option: It’s a great breakfast on-the-go or paired with a cup of coffee or tea.
Make Ahead and Storage
If you’re planning ahead, this cake can be made in advance and stored for later:
- Room temperature: The cake can be stored at room temperature in an airtight container for up to 3 days.
- Refrigerate: For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days.
- Freeze: Wrap the cake tightly and freeze for up to 2 months. Thaw at room temperature or reheat in the microwave when you’re ready to serve.
And there you have it – a delicious, moist, and flavorful Five-Minute Fruit and Nut Cake that’s perfect for any occasion. Whether you’re looking for a quick dessert for your next weeknight dinner ideas or a special treat for the holidays, this cake is sure to become a favorite. Don’t forget to check out my other recipes, like How to Make the Best Traditional Holiday Fruit Cake and How to Make a Watermelon Cake, for more creative and delicious dessert ideas. Happy baking!
Five-Minute Fruit and Nut Cake
Ingredients
- 1 cup mixed dried fruits (apricots, cranberries, raisins)
- 1/2 cup walnuts chopped
- 1/4 cup almonds chopped
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- a pinch salt
Instructions
- Preheat oven to 350°F (180°C). Combine dried fruits, walnuts, almonds, and flour in a medium bowl.
- Whisk eggs and sugar in a large bowl until combined and frothy.
- Add melted butter, vanilla extract, baking powder, and salt to the egg mixture.
- Mix wet and dry ingredients until combined. Pour batter into a greased 8-inch round or 7x5-inch loaf pan.
- Bake for 25-30 minutes. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
