Hey there, Jason Griffith here! There’s something truly special about a classic fruit cake – not the dense, heavy kind, but a wonderfully moist, tender loaf packed with sweet, chewy dried fruits. And when that cake is finished with a luscious honey glaze? Pure magic! This Dried Fruit Cake with Honey is a timeless recipe that brings warmth, sweetness, and a delightful texture to any occasion, perfect for holiday gatherings, a cozy afternoon treat, or a thoughtful gift.
Why I Love This Recipe
I’m a huge advocate for baking recipes that combine simple ingredients to create truly memorable flavors and textures. What I particularly love about this Dried Fruit Cake is its incredible moistness and tender crumb, thanks to the softened butter, eggs, and milk. The mix of dried fruits provides bursts of concentrated sweetness and chewiness in every bite, while the vanilla adds a comforting aroma. But the honey glaze is the real star here – it seeps into the cooled cake, adding another layer of delicate sweetness and keeping it wonderfully tender. It’s a versatile cake that’s easy to make and always a crowd-pleaser.
Ingredients
Here’s what you’ll need to create this moist and flavorful Dried Fruit Cake:
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk (whole or 2%)
- 1 cup mixed dried fruits (raisins, currants, chopped dried cherries, diced dried orange peel, or a mix of your favorites)
For the glaze:
- ½ cup honey
- ¼ cup water
- Additional dried fruits for garnish (optional)
Swaps and Notes
- Dried Fruits: The beauty of this recipe is its flexibility! Use your favorite mix of dried fruits. Chopped dried apricots, figs, or candied ginger can also be wonderful additions. Ensure they are moist; if very dry, you can rehydrate them briefly in warm water or tea, then drain well.
- Butter: Unsalted butter at room temperature is crucial for proper creaming.
- Sugar: Granulated sugar is used in the cake. You can adjust slightly based on the sweetness of your dried fruits.
- Milk: Whole or 2% milk works well. Buttermilk can also be used for a tangier flavor and even more moisture.
- Vanilla Extract: Pure vanilla extract will give the best flavor.
- Spices (Optional): For a warming touch, you can add ½ tsp ground cinnamon or a pinch of nutmeg to the dry ingredients, especially for a holiday version.
- Baking Pan: A 9×13-inch pan, a bundt pan, or two standard loaf pans would work. Adjust baking time accordingly for different pan sizes.
Instructions
Making this Dried Fruit Cake with Honey is a classic baking process that yields a deliciously moist loaf!
Prepare the cake:
- Preheat Oven & Prep Pan: Preheat the oven to 180°C (350°F). Grease and flour a baking pan (a 9×13-inch pan, a bundt pan, or two loaf pans will work). If using a bundt pan, grease very thoroughly. If using a loaf pan, lining with parchment paper is also a great option.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer or handheld), beat the softened unsalted butter and granulated sugar until creamy and light, about 2-3 minutes.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Then, beat in the vanilla extract until just combined.
- Alternate Dry & Wet: Gradually add the whisked flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing on low speed (or by hand) until just combined. Do not overmix; a few lumps are okay.
- Fold in Dried Fruits: Gently fold in the mixed dried fruits using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour & Bake: Pour the batter evenly into the prepared baking pan and smooth the top. Bake for 30-35 minutes (for a 9×13 inch pan, longer for a bundt or loaf pan), or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool completely in the pan on a wire rack. This is crucial before glazing to prevent the glaze from melting too quickly.
Prepare the glaze:
- Heat Honey & Water: In a small saucepan, combine the honey and water. Heat over medium heat.
- Simmer & Thicken: Bring to a gentle boil and let it simmer for about 5 minutes until it is slightly thickened to a syrupy consistency.
- Cool Glaze Slightly: Let the glaze cool slightly. It should still be warm and pourable, but not scorching hot.
Assemble the cake:
- Glaze Cake: Once the cake has cooled completely (it must be cool!), pour the warm honey glaze evenly over the top of the cake, allowing it to soak in and drizzle down the sides.
- Garnish: Garnish with additional dried fruits if desired for extra visual appeal and flavor. Slice and serve!
Tips for Success
- Room Temperature Butter: Crucial for creaming properly and achieving a tender crumb.
- Don’t Overmix: Mix only until just combined after adding flour to prevent a tough cake.
- Cool Cake Completely Before Glazing: This is essential! If the cake is warm, the glaze will simply run off and absorb unevenly.
- Good Quality Honey: Use a honey with a flavor you enjoy, as it will be prominent in the glaze.
- Even Fruit Distribution: Ensure dried fruits are well-distributed so every slice gets some. You can toss them with a tablespoon of flour before adding to the batter to prevent sinking.
Serving Suggestions and Pairings
This Dried Fruit Cake with Honey is a wonderfully versatile and comforting dessert. It’s perfect for:
- Holiday Gatherings: A classic addition to any festive table.
- Afternoon Tea/Coffee: Enjoy a slice with your favorite hot beverage.
- Breakfast: A delightful (and slightly indulgent!) breakfast treat.
- Gifting: Makes a beautiful and thoughtful homemade gift.
- Dessert: Serve plain, or with a dollop of whipped cream or vanilla ice cream.
For other fantastic comforting cakes or bakes, consider my Sweet Potato Honey Bun Cake or my classic Snickerdoodle Cobbler.
Storage and Leftover Tips
Store the Dried Fruit Cake with Honey in an airtight container at room temperature for up to 3-4 days. If in a very humid environment, or if it contains fresh dairy in the glaze (not this one), refrigerate for up to 1 week. This cake freezes beautifully! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then aluminum foil. Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or gently warm slices in the microwave.
More Recipes You Will Love
If you loved the moist texture and comforting flavors of this cake, here are a few more delightful dessert recipes that I think you’ll absolutely love:
- For another classic way to use up ripe fruit in baking, check out my This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
- If you’re a fan of quick and easy fall-spiced baked goods, my These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat are a must-try.
- For a truly classic, crowd-pleasing dessert that feeds a big family, don’t miss my This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
- For a sweet and tangy fruit sauce, my Strawberry Rhubarb Sauce is perfect.
- For a rich, spiced fruit spread, check out my Salted Caramel Apple Butter.
Final Thoughts
This Dried Fruit Cake with Honey is a truly exquisite bake – moist, tender, packed with sweet fruits, and finished with a delicate honey glaze. It’s a wonderful way to bring warmth and comfort to your home, perfect for sharing and savoring. Give it a bake, and enjoy this delightful sweet treat!
What’s your favorite type of fruit cake or classic holiday bake? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
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