• INGREDIENTS:
1 ½ cups mixed dried fruits (raisins, cranberries, cherries, etc.)
1 cup chopped nuts (almonds, walnuts, hazelnuts)
1 cup all-purpose flour
½ cup almond flour (optional for added nuttiness)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
½ cup plain yogurt or sour cream
1 teaspoon cinnamon (optional)
½ teaspoon nutmeg (optional)
½ cup chopped almonds (for topping)
• INSTRUCTIONS:
1. Prepare the oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease the sides.
2. Soak the fruits: If your dried fruits are a bit tough, soak them in warm water or juice for about 10 minutes, then drain well.
3. Dry ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Cream butter and sugar: In another large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
5. Combine: Gradually add the dry ingredients into the butter mixture, alternating with the yogurt or sour cream, and mix until just combined.
6. Fold in fruits and nuts: Gently fold in the dried fruits and chopped nuts.
7. Transfer to the pan: Pour the batter into the prepared loaf pan. Spread the top evenly, and sprinkle the chopped almonds generously on top.
8. Bake: Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
