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Soft & Airy Light Fruit Cake with Subtle Citrus and Tender Crumb

A light and airy fruit cake featuring dried fruits and citrus zest, perfect for slow mornings and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits and Zests
  • 1.5 cups mixed dried fruits (sultanas, raisins, chopped apricots)
  • 0.25 cup candied citrus peel, finely chopped
  • 1 zest lemon
  • 1 zest orange
Batter Ingredients
  • 0.75 cup unsalted butter, softened Should yield to a finger but not be greasy
  • 0.75 cup caster sugar Can be substituted with granulated sugar
  • 3 large eggs Added one at a time
  • 1.75 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup milk

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a loaf or round cake pan with parchment paper.
  2. Cream butter and sugar until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract and citrus zests.
Combining Ingredients
  1. In a separate bowl, combine flour, baking powder, and salt.
  2. Gradually fold dry ingredients into the batter, alternating with milk.
  3. Gently fold in dried fruits and candied peel.
Baking
  1. Pour batter into prepared pan and smooth the top.
  2. Bake for 50–60 minutes, or until a skewer inserted comes out clean.
  3. Cool slightly before transferring to a wire rack to cool completely.

Notes

Slice gently with a serrated edge to reveal the tender crumb and pockets of fruit. Serve slightly warm or at room temperature with a thin smear of cultured butter or lightly whipped cream. A pot of strong tea or mellow coffee pairs well.