Making a cake with fruits at home can be a delicious and fun way to incorporate fresh, natural sweetness into your baked goods. Here’s a simple recipe for a Fruit Cake using a variety of fresh or dried fruits:

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour (or use whole wheat flour for a healthier option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon (optional for flavor)
• ¼ teaspoon salt
• 1/2 cup butter (softened)
• 1 cup sugar (you can substitute with honey, maple syrup, or coconut sugar for a healthier alternative)
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup milk (or any dairy-free milk of choice)
• 2 cups mixed fruit (fresh fruits like berries, bananas, diced apples, or stone fruits such as peaches or cherries; or you can use dried fruits like raisins, apricots, or cranberries)

Optional Add-ins:

• Nuts (walnuts, almonds, or pecans)
• Zest of 1 lemon or orange for extra flavor
• Cinnamon or nutmeg for warm spices
• Sweetener (add more sugar or honey to taste if the fruits are not sweet enough)

Instructions:

1. Prepare the Fruit:

• If you’re using fresh fruit, wash and peel (if necessary) the fruit. Cut them into small bite-sized pieces.
• If you’re using dried fruit, chop them into smaller pieces and soak them in warm water for about 10-15 minutes to soften them.
• You can toss the fruit with a tablespoon of flour to prevent them from sinking to the bottom of the cake during baking.

2. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour a round or square cake pan (8-inch or 9-inch works well).

3. Mix Dry Ingredients:

• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

4. Cream Butter and Sugar:

• In a separate large bowl, cream the softened butter and sugar together using an electric mixer or by hand until the mixture becomes light and fluffy.

5. Add Eggs and Vanilla:

• Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
• Add the vanilla extract and mix well.

6. Combine Wet and Dry Ingredients:

• Gradually add the dry flour mixture to the wet ingredients in two or three batches, alternating with the milk. Mix just until everything is combined—do not overmix, or the cake may be dense.

7. Fold in the Fruit:

• Gently fold in the prepared fruits (and any optional nuts or zest) using a spatula. Be careful not to break up the fruit too much.

8. Pour the Batter into the Pan:

• Pour the batter into the prepared cake pan. Spread it evenly with a spatula.

9. Bake the Cake:

• Place the cake in the preheated oven and bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• If you’re using a larger or smaller pan, the baking time may vary, so keep an eye on it.

10. Cool and Serve:

• Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
• Then, transfer it to a wire rack to cool completely before serving.

Tips:

• Fruit Variations: Feel free to experiment with different fruits depending on what’s in season. You can use berries, citrus, bananas, apples, or even tropical fruits like mango or pineapple.
• For a Richer Cake: Add a tablespoon of honey, maple syrup, or molasses to the batter for extra sweetness and depth.
• Storage: This cake can be stored at room temperature for 2-3 days, or in the fridge for up to a week.

Optional Frosting:

If you’d like to frost the cake, a simple cream cheese frosting or whipped cream topping pairs wonderfully with fruit cakes.

Enjoy your delicious, fruit-filled homemade cake!