Five-Minute Fruit and Nut Cake: A Quick and Delicious Treat

As an avid baker and dessert enthusiast, I’m thrilled to share my recipe for a Five-Minute Fruit and Nut Cake. This delightful confection is a modern twist on the traditional fruit cake, offering a perfect balance of sweet and nutty flavors in a fraction of the time. Originally inspired by the need for a quick, yet impressive dessert for unexpected guests, this recipe has become a staple in my kitchen and a favorite among friends and family.

The beauty of this cake lies in its simplicity and versatility. The combination of dried fruits and nuts not only adds a delightful texture but also packs a nutritional punch, making it a relatively guilt-free indulgence. Whether you’re looking for a quick breakfast option, an afternoon snack, or a last-minute dessert for a dinner party, this Five-Minute Fruit and Nut Cake is sure to impress.

Ingredients

For this easy-to-make cake, you’ll need:

• 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

Instructions

1. I always start by preheating my oven to 350°F (180°C). This ensures that the oven is at the perfect temperature when the batter is ready.
2. In a medium-sized mixing bowl, I combine the mixed dried fruits, chopped walnuts, chopped almonds, and flour. I gently toss these ingredients together, making sure the fruits and nuts are evenly coated with flour. This step prevents the fruits and nuts from sinking to the bottom of the cake during baking.
3. In a separate, larger bowl, I whisk together the eggs and sugar until they’re well combined and slightly frothy. This usually takes about a minute of vigorous whisking.
4. Next, I add the melted butter, vanilla extract, baking powder, and salt to the egg mixture. I whisk these ingredients together until they’re fully incorporated, creating a smooth, liquid batter.
5. Now comes the crucial step of combining the wet and dry ingredients. I gradually fold the fruit and nut mixture into the wet ingredients. I use a spatula or a wooden spoon for this, gently turning the mixture over itself until all the dry ingredients are moistened. It’s important not to overmix at this stage, as that can lead to a tough cake.
6. 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. I make sure to spread the batter evenly in the pan.
7. I place the pan in the preheated oven and bake for 25-30 minutes. The exact baking time can vary depending on your oven, so I always start checking at the 25-minute mark. The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.
8. After removing the cake from the oven, I let it cool in the pan for about 10 minutes. This allows the cake to set and makes it easier to remove from the pan.
9. Finally, I transfer the cake to a wire rack to cool completely. Once cooled, I slice and serve it.

Nutrition Information

This Five-Minute Fruit and Nut Cake serves 8 people. Here’s the approximate nutritional information per serving:

• Calories: 220
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 70mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 4g

Prep Time: 5 minutes
Cooking Time: 25-30 minutes
Total Time: 30-35 minutes

Tips and Variations

One of the things I love most about this recipe is its adaptability. Here are some variations I’ve tried and loved:

1. Fruit Variations: While I typically use a mix of apricots, cranberries, and raisins, you can experiment with different dried fruits. Dried cherries, figs, or even candied citrus peel can add interesting flavors and textures.
2. Nut Alternatives: If you’re not a fan of walnuts or almonds, or if you’re looking to change things up, try pecans, hazelnuts, or even pistachios.
3. Spice it Up: For a warm, comforting flavor, especially during the colder months, I sometimes add a teaspoon of cinnamon or a quarter teaspoon of nutmeg to the batter.
4. Chocolate Lover’s Version: For a decadent twist, try adding a quarter cup of dark chocolate chips to the batter.
5. Gluten-Free Option: I’ve successfully made this cake gluten-free by substituting the all-purpose flour with almond flour or a gluten-free flour blend.

Serving Suggestions

This versatile cake can be enjoyed in numerous ways:

1. For breakfast, I love to lightly toast a slice and spread it with a bit of butter or cream cheese.
2. As an afternoon snack, it pairs wonderfully with a cup of tea or coffee.
3. For dessert, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
4. If you’re feeling indulgent, drizzle some warm caramel sauce over the top just before serving.

Storage and Freshness

One of the great things about this cake is that it keeps well. I store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can keep it in the refrigerator for up to a week. Just make sure to bring it to room temperature before serving for the best flavor and texture.

In conclusion, this Five-Minute Fruit and Nut Cake is a testament to the fact that delicious, homemade desserts don’t have to be time-consuming or complicated. With just a handful of ingredients and minimal prep time, you can create a cake that’s perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite in your repertoire. Happy baking!