Traditional Easter Cake

Name: Traditional Easter Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12 servings
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

🕒 Prep: 30 min

🔥 Cook: 1 hour 10 min

🍽 Serves: 12

★★★★★

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This Traditional Easter Cake is a delightful blend of warm spices and dried fruits, perfect for celebrating the season. With its rich flavors and festive ingredients, it’s a must-bake treat that brings joy to any Easter gathering.

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Ingredients for Traditional Easter Cake

The heart of this cake is its ingredients, each playing a crucial role. The butter creates a rich and tender crumb, while a mix of granulated sugar and brown sugar adds sweetness and moisture. Eggs provide structure, ensuring the cake holds together beautifully. For our dry ingredients, all-purpose flour serves as the foundation, while baking powder and baking soda deliver the perfect lift. A pinch of salt enhances all the flavors. The star spices—cinnamon, nutmeg, cloves, and allspice—bring warmth and depth. Milk keeps the batter smooth, and vanilla extract adds a hint of sweetness. Finally, a medley of raisins, currants, candied citrus peel, almonds, and dried cranberries brings texture and holiday cheer.

Tips & Tricks

Soak the dried fruits in a bit of warm water or juice before adding them to the batter for extra plumpness.
If you prefer a smoother top, gently tap the filled cake pan on the counter to level the batter before baking.
For easy removal, line the bottom of your cake pan with parchment paper.

Serving Suggestions

This cake pairs beautifully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For a festive touch, dust the top with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice.

Frequently Asked Questions

Can I substitute the dried fruits with other options?: Absolutely! Feel free to swap in your favorite dried fruits like apricots or cherries.
How long does the cake keep?: Stored in an airtight container, it keeps well for up to a week. In fact, the flavors improve over time!
Can I make this cake gluten-free?: Yes, simply use a gluten-free all-purpose flour blend to replace the regular flour.

Traditional Easter Cake Recipe Walkthrough

Start by preheating your oven to 325°F (163°C) and greasing a 9-inch round cake pan. This ensures your cake bakes evenly and releases easily. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for a tender cake, so take your time until the mixture is pale and airy.

Next, add the eggs one at a time, beating well after each addition. This helps the batter emulsify properly. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Always begin and end with the dry ingredients to maintain a smooth batter.

Once combined, stir in the vanilla extract, raisins, currants, candied citrus peel, almonds, and dried cranberries. Make sure everything is evenly distributed so every slice is full of goodies. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake. Pop it in the oven and bake for 60-70 minutes. You'll know it's ready when a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes. This resting time helps it set, making it easier to transfer. Then, move it to a wire rack to cool completely before serving.

Why You'll Love This Recipe

Perfectly spiced with cinnamon, nutmeg, cloves, and allspice.
Packed with dried fruits and nuts for a delightful texture.
Easy to make with straightforward steps, even for beginners.
Great for making ahead, as the flavors deepen over time.

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

Step-by-step 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.

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