Description
This Yogurt Fruitcake is a moist and flavorful loaf made with a blend of dried fruits and nuts, enriched with creamy full-fat yogurt for a tender crumb. Perfectly baked in a water bath, this fruitcake offers a deliciously dense texture with natural sweetness and nutty crunch, ideal for any occasion or festive treat.
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 (163°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 together briefly to distribute the ingredients evenly and set aside.
- Mix Wet Ingredients: In a medium bowl, use a hand mixer on medium-high speed to blend together the plain full-fat yogurt, melted unsalted butter, and brown sugar until the mixture is smooth and creamy, about 2 minutes. Add in the raisins, dried cranberries, chopped dried dates, optional strawberry jam, and the egg. Mix everything together for another minute to combine fully.
- Combine Wet and Dry Mixtures: Pour the wet fruit mixture into the bowl with dry ingredients. Using a spatula, fold the mixture gently until just combined without overmixing, which helps keep the cake tender. Allow the batter to rest for 3 minutes to hydrate the flour and fruit.
- Prepare Water Bath and Bake: Pour the batter into the prepared loaf pan. Place the loaf pan inside a larger baking pan and pour hot water into the larger pan to create a water bath. This method ensures even baking and moist texture. Place the setup on the middle rack of the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean with few to no crumbs.
- Cool and Remove Cake: Once baked, use the edges of the parchment paper to carefully lift the cake out of the pan. Transfer the cake to a wire rack and let it cool completely before slicing and serving.
Notes
- You can substitute any variety of dried fruits and nuts according to your taste preferences or what you have available.
- For storage, wrap the cake tightly with plastic wrap to maintain moisture. It can be kept at room temperature for up to 3 days or refrigerated for up to one week.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
