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

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.
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.
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.
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.
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.
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.
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.
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.
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: