Description
This Yogurt Fruitcake recipe is a moist and flavorful loaf cake studded with a mix of dried fruits and nuts, balanced by the tanginess of plain full-fat yogurt. Baked in a water bath to ensure even cooking and extra moisture, this cake offers a delightful texture and a rich taste perfect for festive occasions or as a comforting treat any time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ⅓ cup pine nuts
- ⅓ cup walnuts, crushed
- ¼ teaspoon salt
Wet Ingredients
- 1 cup plain full-fat yogurt
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon strawberry jam (optional)
- 1 egg
Dried Fruits
- ⅓ cup raisins (or dried cherries)
- ⅓ cup dried cranberries
- ⅓ cup dried dates, chopped (approximately 7 pieces)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Line a standard loaf pan with parchment paper and lightly grease it with baking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking soda, pine nuts, crushed walnuts, and salt. Stir these together thoroughly and set aside for now.
- Combine wet ingredients: In a medium bowl, use a hand mixer on medium-high speed to blend the plain full-fat yogurt, melted unsalted butter, and brown sugar until the mixture is smooth and creamy, about 2 minutes. Then add in the dried fruits (raisins, cranberries, chopped dates), strawberry jam if using, and the egg. Mix all together for another minute until well combined.
- Incorporate mixtures: Pour the wet mixture into the dry ingredients bowl. Use a spatula to gently fold the ingredients together until just combined, being careful not to overmix. Allow the batter to rest for 3 minutes before transferring it into the prepared loaf pan.
- Prepare water bath and bake: Place the loaf pan into a larger baking pan filled with hot water to create a water bath, which will help the cake bake evenly and stay moist. Carefully place this setup on the middle rack of the oven. Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few moist crumbs.
- Cool the cake: When baking is complete, use the edges of the parchment paper to lift the cake out of the loaf pan. Transfer the cake to a wire rack and let it cool completely before slicing and serving.
Notes
- You can substitute with any kind of dried fruits and nuts according to your preference.
- To maintain moisture, wrap the cake tightly with plastic wrap after cooling. Store at room temperature for up to 3 days or refrigerate for up to one week.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 260
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
