Vanilla Fruit Butter Cake

Vanilla Fruit Cake sliced into two on a white plate.

5 from 1 vote

This Vanilla Fruit Cake is a lighter twist on traditional English Fruit Cake. Soft, moist, and packed with juicy fruits in every bite. It’s a beautiful, festive dessert for Christmas gatherings and holiday celebrations.

Prep Time20

Cook Time50

Total Time1 10

Course: Cake, Dessert

Cuisine: International

Servings: slices

Calories: 202kcal

Author: Claudia

Equipment

1 baking pan 9 x 4 inch loaf pan

Ingredients

150 gr unsalted butter
90 gr granulated sugar
½ tsp salt
3 egg yolks
1 egg
100 gr flour
25 gr milk powder
½ tsp vanilla extract

Fruits

150 gr dried fruits cranberries, sun-dried papaya, cherries, raisins
30 gr nuts
25 gr flour

Instructions

Grease your baking pan and line the bottom and sides with parchment paper. I use an oval pan (22 x 10 cm) or you can use 9 x 4 inch loaf pan. In a bowl, soak the dried fruits in brandy or fruit juice overnight, or at least 2 hours (Image 1). Drain well, then toss the fruits with a little flour until evenly coated (Images 2, 3). In a separate mixing bowl, add the butter, sugar, salt, and vanilla extract (Image 4).
Beat the butter mixture until it becomes pale, light, and fluffy (Image 5). Add the eggs one at a time, mixing on low speed after each addition (Images 6, 7) until everything is well combined (Image 8).
Sift in the flour, milk powder, and baking powder (Images 9, 10). Use a spatula to gently fold the dry ingredients into the batter first, then switch to a mixer on low speed to avoid flour flying everywhere (Image 11). Mix just until the batter is smooth and well blended (Image 12).
Add the flour-coated dried fruits into the batter and fold gently until evenly distributed (Image 13). Transfer the batter into the prepared baking pan and level the surface (Image 14). Sprinkle sliced almonds and a few extra dried fruits on top for decoration (Image 15). Bake in a preheated oven at 356°F (180°C) for 50–55 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Remove the pan from the oven and carefully take the cake out of the pan. Let it cool on a wire rack. While the cake is still slightly warm, brush the top with honey to give it a shiny, beautiful finish (Image 16). Slice and enjoy!

Video

Notes

Soak the fruits early - The longer the dried fruits soak, the softer and juicier they become. Overnight is best, but even 2 hours makes a difference.
Use room-temperature ingredients - Butter, eggs, and milk should all be at room temperature. This helps the batter mix smoothly and creates a soft, tender crumb.
Don’t overmix - Once the flour goes in, mix only until everything is just combined. Overmixing can make the cake dense instead of fluffy.
Coat the fruits with flour - A light dusting of flour helps suspend the dried fruits throughout the cake so they don’t all sink to the bottom.
Check for doneness early - Oven temperatures vary, so start checking around the 45-minute mark. A skewer should come out clean or with just a few crumbs.
Rest before slicing - This cake tastes even better after resting for a few hours (or overnight). The texture sets beautifully and the flavor becomes deeper.

Nutrition