Name: Ultra-Soft Butter Fruit Cake with Plump Dried Fruits and Vanilla Aroma
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Western
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs, at room temperature; 1 teaspoon vanilla extract; ½ cup whole milk; 1½ cups mixed dried fruits (e.g., raisins, chopped apricots, cranberries, cherries); 2 tablespoons all-purpose flour (for coating fruits)

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A tender, moist butter cake filled with rich dried fruits and a warm hint of vanilla, this Ultra-Soft Butter Fruit Cake with Plump Dried Fruits and Vanilla Aroma is a comforting classic that fits any occasion. Whether it's for a cozy tea time, a festive holiday table, or a special family gathering, I find this cake to be a delicious crowd-pleaser that’s both simple and elegant.

Ultra-Soft Butter Fruit Cake with Plump Dried Fruits and Vanilla Aroma

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup whole milk

1½ cups mixed dried fruits (e.g., raisins, chopped apricots, cranberries, cherries)

2 tablespoons all-purpose flour (for coating fruits)

Directions

I preheat the oven to 325°F (160°C) and prepare an 8-inch round cake pan or loaf pan by greasing and lining it with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside.

I toss the mixed dried fruits with 2 tablespoons of flour in a separate bowl to keep them from sinking in the batter.

In a large bowl, I cream the softened butter and sugar for 3–4 minutes until the mixture turns light and fluffy.

I add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.

Then I alternate adding the flour mixture and milk to the batter, starting and ending with the dry ingredients. I make sure not to overmix.

I gently fold in the floured dried fruits using a spatula.

The batter goes into the prepared pan, and I smooth out the top evenly.

I bake the cake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Once done, I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 10 slices

Calories: Approximately 360 kcal per slice

Variations

I sometimes soak the dried fruits in orange juice or spiced rum overnight to add extra depth of flavor.

For a nutty crunch, I like to fold in a handful of chopped walnuts or pecans along with the dried fruits.

When I want a citrusy twist, I add a teaspoon of orange or lemon zest to the batter.

If I’m baking for a chocolate lover, I throw in a few dark chocolate chips to balance the sweetness of the fruits.

To make it gluten-free, I substitute the all-purpose flour with a good 1:1 gluten-free baking flour blend.

Storage/Reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I wrap it tightly in plastic wrap and refrigerate it for up to a week. It also freezes well—I slice it, wrap the slices individually, and freeze for up to 2 months. When I want a piece, I thaw it at room temperature or give it a few seconds in the microwave to warm it up.

FAQs

How do I prevent the dried fruits from sinking?

I always toss the dried fruits in a bit of flour before folding them into the batter. This helps suspend them throughout the cake and keeps them from sinking to the bottom.

Can I use fresh fruits instead of dried ones?

I don’t recommend fresh fruits for this recipe as they release more moisture and may make the cake soggy. Dried fruits are best for structure and flavor.

What’s the best way to cream butter and sugar?

I make sure the butter is softened and then beat it with the sugar for a few minutes until the mixture is pale and fluffy. This step helps create a light and tender texture in the cake.

Can I bake this in a bundt pan?

Yes, I’ve used a bundt pan before with good results. Just make sure to grease it very well and check for doneness with a toothpick, as baking time might slightly vary.

How do I know when the cake is done?

I insert a toothpick into the center of the cake—it should come out clean or with just a few moist crumbs. The top should also be golden and slightly springy to the touch.

Conclusion

This Ultra-Soft Butter Fruit Cake with Plump Dried Fruits and Vanilla Aroma has become one of my go-to recipes for any special occasion or quiet afternoon. I love how simple it is to prepare, yet it delivers such a rich and nostalgic flavor. Whether I’m serving it with tea, gifting it during the holidays, or just sneaking a slice after dinner, it always hits the spot.

📖 Recipe:

Ultra-Soft Butter Fruit Cake with Plump Dried Fruits and Vanilla Aroma

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A tender, moist butter cake filled with rich dried fruits and a warm hint of vanilla. This ultra-soft fruit cake is light, buttery, and perfect for any occasion, from tea time to festive holidays.

Instructions

Preheat the oven to 325°F (160°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Toss the mixed dried fruits with 2 tablespoons of flour in a separate bowl to prevent sinking.
In a large bowl, cream the softened butter and sugar for 3–4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the flour mixture and milk to the batter, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the floured dried fruits using a spatula.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.