Light Farmhouse Fruit Cake Recipe: A Delightfully Moist & Festive Treat

This recipe delivers a lighter, moister take on the classic fruitcake, perfect for any occasion. Forget the dense, heavy cakes of old – this version is surprisingly airy and bursting with the flavors of fresh fruit and warming spices. It's the perfect blend of rustic charm and refined taste, embodying the spirit of a modern farmhouse kitchen.

Why This Recipe is Different

Traditional fruitcakes often rely on heavy ingredients like lots of butter and multiple eggs, leading to a dense texture. This recipe uses a clever combination of techniques to achieve a lighter, more moist result:

• Oil instead of Butter: Oil keeps the cake moist without weighing it down.
• Yogurt for Tang and Moisture: Plain yogurt adds a subtle tang and incredible moisture.
• Spices for Depth of Flavor: A blend of warming spices elevates the fruit flavors.
• Light Brown Sugar: Provides moisture and a lovely caramel undertone.

Ingredients You'll Need:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup vegetable oil
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mixed dried fruit (raisins, cranberries, cherries, chopped apricots) – Tip: Soak your dried fruit in warm water for 15-20 minutes before adding to the batter for extra plumpness!
• ½ cup chopped walnuts or pecans (optional)
• ½ cup candied orange peel (optional, adds beautiful color and flavor)

Instructions: A Step-by-Step Guide

Getting Started:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily.

Mixing the Dry Ingredients:

2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of leavening agents.

Combining Wet Ingredients:

3. In a separate bowl, whisk together the oil, brown sugar, eggs, yogurt, and vanilla extract until well combined.

Bringing it All Together:

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing develops gluten, resulting in a tougher cake.

5. Gently fold in the dried fruit, nuts (if using), and candied orange peel (if using).

Baking the Cake:

6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Cooling and Serving:

7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sticking and ensures even cooling.

Serving Suggestions & Storage:

This light farmhouse fruitcake is delicious on its own, but you can also enhance it with:

• A dusting of powdered sugar: For a touch of elegance.
• A glaze: A simple lemon glaze or a cream cheese frosting would be delightful.
• Serving with a dollop of whipped cream: Adds a touch of luxury.

Store your cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully!

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