Technically, this is a fruitcake, but it's far from the traditional fruitcake. Instead of candied fruit, this one uses dried fruits, including cranberries, cherries, strawberries, and blueberries for a new taste in each bite. Fruited cream cheese frosting is the icing on the cake.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- Cake:
- 1/2 cup (1 stick) butter, melted but cooled to room temperature
- 1/2 cup sour cream
- 3/4 cup milk
- 2 large eggs, at room temperature
- 1 Tbsp pure vanilla extract
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1-1/4 cups dried mixed fruit (cranberries, cherries, blueberries, strawberries - see Note), coarsely chopped into 1/2-in
- Frosting:
- 4 ounces cream cheese, at room temperature
- 2 Tbsp butter, at room temperature
- 1/2 tsp pure vanilla extract
- 1/4 cup dried mixed fruits
- 1 cup confectioners' sugar
Preparation:
Pour hot water over dried fruit to cover. Let steep to plump, about 15 minutes, then drain thoroughly.
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with non-stick foil.
In a large bowl, whisk together melted butter, sour cream, milk, eggs, and vanilla extract until smooth. Set aside.
In a smaller bowl, whisk flour, sugar, baking powder, salt, and nutmeg until combined.
Add flour mixture to wet ingredients in the large bowl. Stir just until combined. Fold in chopped dried fruit.
Pour batter into prepared pan, smoothing to even. Bake 25 to 30 minutes, until toothpick inserted in center comes out cleanly and top is lightly browned. Completely cool to room temperature.
Frosting:
Cut butter and cream cheese into 1-inch chunks and place in food processor. Add vanilla extract, chopped dried fruit, and confectioners' sugar. Process until smooth. Spread frosting evenly over cooled cake.
Refrigerate 1 hour to set frosting. Serve cake at room temperature.
Yield: 24 to 36 servings, depending on cut size
Note: Most markets sell bags of mixed dried fruits so you don't need to buy individual bags of each fruit. If you are allergic to a particular fruit, feel free to omit it and substitute with another. You may also substitute the total amount of dried mixed fruits with a single dried fruit.
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with non-stick foil.
In a large bowl, whisk together melted butter, sour cream, milk, eggs, and vanilla extract until smooth. Set aside.
In a smaller bowl, whisk flour, sugar, baking powder, salt, and nutmeg until combined.
Add flour mixture to wet ingredients in the large bowl. Stir just until combined. Fold in chopped dried fruit.
Pour batter into prepared pan, smoothing to even. Bake 25 to 30 minutes, until toothpick inserted in center comes out cleanly and top is lightly browned. Completely cool to room temperature.
Frosting:
Cut butter and cream cheese into 1-inch chunks and place in food processor. Add vanilla extract, chopped dried fruit, and confectioners' sugar. Process until smooth. Spread frosting evenly over cooled cake.
Refrigerate 1 hour to set frosting. Serve cake at room temperature.
Yield: 24 to 36 servings, depending on cut size
Note: Most markets sell bags of mixed dried fruits so you don't need to buy individual bags of each fruit. If you are allergic to a particular fruit, feel free to omit it and substitute with another. You may also substitute the total amount of dried mixed fruits with a single dried fruit.
