Traditional Easter Cake

A delightful and flavorful Easter cake combining the richness of dried fruits and warm spices, perfect for celebrating the holiday season with family and friends.

Prep time: 30 minutes
Cook time: 1 hour 10 minutes
Serves: 12

Ingredients

1 cup unsalted butter

1 cup granulated sugar

1 cup brown sugar

4 large eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 cup milk

1 tsp vanilla extract

1 cup raisins

1 cup currants

1/2 cup chopped candied citrus peel

1/2 cup chopped almonds

1/2 cup dried cranberries

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch round cake pan.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.

5. Gradually add the dry ingredients to the creamed mixture, alternating with milk; begin and end with the dry ingredients.

6. Stir in the vanilla extract, raisins, currants, candied citrus peel, almonds, and dried cranberries.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store the Easter cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reheating

To reheat, place slices of the Easter cake in a preheated oven at 300°F (149°C) for 5-7 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.