Noticing I somehow accumulated quite a few small quantities of different dried fruit, I decided the best way to use them was in a cake.
This time, I wasn’t aiming at a moist cake, but rather, a cake with somewhat drier texture, that will hold the dried fruit well. Heavy cream cake came to mind, as it gives exactly the texture I was looking for.
Using heavy cream in the batter makes preparing the cake easier and faster than most, as no creaming of butter is needed.
As I was about to add candied ginger to the dried fruit mix, I quickly added some ginger powder to the batter, to give the cake a nice gingery kick.
The cake is not overly sweet, with each type of dried fruit adding a different layer of flavor and color to it. It is perfect for serving with hot tea or coffee any time of the day. Try it and enjoy.
Notes:
* For the dried fruit mix, I’ve used dried apricots, dried sweetened cranberries, candied oranges, golden raisins, dark raisins, coconut strips and candied ginger. Any other fruit combination can be used instead.
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.
Makes: 1 loaf pan (12-14 portions)
Prep time: 15 minutes
Baking time: 50 minutes
Ingredients:
1¼ cups roughly chopped dried fruit (see notes)
1 Tbs cornstarch
3 L eggs
1 tsp vanilla
1¼ cups sugar
1¼ cups heavy cream, at room temperature
2 cups flour
1 Tbs baking powder
¼ tsp salt
1 tsp ginger powder
2 Tbs pearl sugar (see notes)
- Preheat the oven to 355F (180C). Brush a 10” (25cm) loaf pan with a thin layer of soft butter, and dust with flour. Turn upside down and tap over the pan, to get rid of excess flour. Keep in the fridge until using.
- In a small bowl, mix the dried fruit with the cornstarch, and set aside.
- In a large bowl, whisk together the eggs, vanilla and sugar. Add the heavy cream and briefly whisk again.
- Add the flour, baking powder, salt and ginger powder, and whisk to incorporate. Add the dried fruit and mix in with a spatula.
- Pour the batter into the prepared pan. Scatter the pearl sugar on top, and place in the oven.
- Bake for about 50 minutes, until the top is golden brown, and a toothpick inserted into the canter of the cake comes out clean.
- Transfer to a rack. Allow to cool for 10 minutes in the pan before releasing. Let cool to room temperature before slicing.
This looks amazing! I love when we need to use something up and end up creating a masterpiece!
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Thank you Dorothy, it is indeed so rewarding! The cake turned out so tasty. A great way to use leftover dried fruit.
Now I’m looking at all the small portions of nuts in my freezer…. 🙂
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Ah! Do I divine a nut bread in the future????
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lol Excellent idea! Thanks for the inspiration! 🙂
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Wow, yum ❤
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Thank you Saania. 🙂
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This looks fantastic. I like the flavors that you used. I have been on a ginger kick lately.
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Thank you Bernadette, I’m glad you liked the cake. It turned out so tasty.
Both types of ginger added such a nice flavor and heat to it. 🙂
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Once again it looks awesome Ronit, I love fruity cakes!
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Thank you Aletta, I’m glad you liked the cake. It was so tasty. Fruit cakes are my favorites as well. 🙂
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How wonderful!
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It does remind me of a fruit cake with similar ingredients except the addition of heavy cream. I’m sure it was delicious 🙂
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Thank you Judi, I’m glad you liked the cake. It was indeed very delicious. Using heavy cream made it so easy to prepare, and gave it a wonderful flavor and texture. 🙂
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Great idea, dear Ronit, and I can make it with heavy coconut cream.
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Thank you Dolly, I’m glad you liked the cake. It would be perfect for Tu B’ishvat.
Heavy coconut cream sounds like a good alternative to heavy cream. I’ll keep it in mind for when I need a dairy-free cake. 🙂
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I have not made it for Tu B’shvat already, so I’ll wait for my mini-chef granddaughter to make it together.
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Sounds like a lovely plan! 🙂
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😻
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Lovely cake Ronit! It sounds like a cakier and more everyday take on fruitcake! I love how the topping of pearl sugar looks, and it must give the cake a nice crunch. Will have to try that the next time I make a loaf cake 🙂
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Thank you Laurie, I’m glad you liked the cake. Unlike traditional fruit cake, this one is indeed a simple homey cake, and so quick to make.
Pearl sugar is such an amazing ingredient. I too love how it looks, and the crunch it adds to cakes.
I hope you’ll enjoy this taste cake. 🙂
Looking forward to seeing y
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I prefer moist cakes and breads myself, which is why I don’t enjoy scones and shortbread. However, I can see this toasted, still warm, and spread with good butter. Love how you used your leftover dried fruits.
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Thank you Mimi, I’m glad you liked the cake. It definitively put the leftover dried fruits into good use!
Toasting the cake and smothering with butter is a great idea! I’ll keep it in mind for next time! 🙂
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Beautiful and looks yum !!!
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Thank you! 🙂
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I have lots of dried fruit leftover from my Christmas baking so this cake recipe is just what I needed. Love that you included extra ginger!
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Thank you Linda, I’m glad you liked the cake. It was a tasty way to use the leftover dried fruit. The ginger added such a nice aroma and flavor. 🙂
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This looks so good, Ronit!!!! I love that you use ginger in your recipe!! 🙂
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Thank you, I’m glad you liked the cake. It was so tasty. Ginger adds such wonderful aroma and flavor. 🙂
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Looks delicious and inviting
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Thank you Sowmya, the cake was indeed very delicious. 🙂
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Love the addition of ginger and a great way to use up the odds and ends of fruit…I haven’t used cream instead of a solid fat before so looking forward to giving it a try 🙂
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Thank you Carol, I’m glad you liked the cake. It is indeed a tasty way of using leftover dried fruit.
Using heavy cream makes preparing extra easy. It produces a somewhat drier texture than butter, but in this case it was just what I needed. I hope you’ll enjoy it. 🙂
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Ginger is a spice I couldn’t live without. Sounds wonderful. 🍂🥮
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Thank you Gail. Ginger added such a nice aroma and flavor to the cake. 🙂
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This sounds absolutely wonderful, and I happen to have everything on hand, even the coconut! This is a great way to use up dribs and drabs of all those dried fruits that I used during the holidays! Thanks so much.
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Thank you David, I’m glad you liked the cake. It is indeed a great way to put the leftover dried fruit to a tasty use. I hope you’ll enjoy it! 🙂
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Oooo… this looks good 🙂
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Thank you, the cake was so tasty. It disappeared in no time. 🙂
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I bet! ☺️
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Perfect for dessert and quick bites😋👍💕
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Thank you Tanooki. This was a tasty way to use leftover dried fruit. 🙂
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Wow…yes, please!
Julie
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Thank you Julie, I’m glad you liked the cake. It was delicious. 🙂
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Oh ! Looks perfectly yummy!
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Thank you! 🙂
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It looks very delicious!
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Thank you. The cake was very tasty. 🙂
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Such a wonderful idea. It looks so tasty.
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Thank you Paul, I’m glad you liked the cake. It was indeed very delicious. 🙂
p..s. the link to your blog seems not to work, and leads to some gibberish site . Worth checking it.
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I’m sorry, but I couldn’t find the problem. I tried just pauldelancey.com and all the links once you get into the site. Would you tell what link didn’t work? Thank you. Again, I’m sorry.
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Maybe it’s just me, but the following link brings me to a Chinese website, for some reason….
http://www.lordsoffun.com/
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I fixed it! The links work again. Thanks so much for your help.
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Glad it helped. 🙂
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Yummy 😋
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Thank you! 🙂
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The added ginger sounds fantastic! Wonderful! 🙂
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Thank you, the ginger indeed added such nice aroma and flavor. 🙂
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Looks so pretty and am sure it was yum!
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Thank you Nisha, the cake was so tasty, I’ve already made it again. 🙂
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