Butterscotch Fruitcake Recipe

Slices of fruit cake on a plate next to the remaining cake on a cake stand.

5 from 10 votes

Butterscotch Fruitcake Recipe

This butterscotch fruitcake takes your classic fruit cake to a whole new level. Moist, rich and loaded with fruits. Unlike traditional fruitcakes recipes, this one is lighter in texture. Even if you are not a cake lover you will love the combination of butterscotch and fruits in this cake.

Course Dessert

Cuisine American

Keyword Butterscotch, cake, cake recipes, Coffee Cake, fruit cake, Fruitcake

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings servings

Calories 185kcal

Author Veena Azmanov

Cost $10

Equipment

Stand Mixer
Kitchen Scale
Meas Cups and Spoons
Ring Pan 8-inch

Ingredients

2 cups All-purpose flour
1 cup Dark brown sugar packed
8 oz Butter unsalted
4 Eggs large
½ cup Sour cream
¼ tsp Salt
1 tsp Baking powder
1 tsp Baking soda
2 tsp Vanilla extract
¼ cup Almonds sliced for garnish

FRUIT AND NUTS

1 cup Cranberries
¾ cup Raisins
¼ cup Currents
¼ cup Dates
¼ cup Apricots
¾ cup Cashews chopped
¼ cup Almonds sliced for garnish

SPICE MIX

¼ tsp Cinnamon
¼ tsp Ground ginger
⅛ tsp Nutmeg
⅛ tsp Cardamom powder

Metric - US customary

Instructions

Preheat the oven at 150 C/ 340 F.
Grease and dust with flour a 9-inch bundt pan.

PREPARE DRY INGREDIENTS

Combine flour with salt, baking powder, baking soda, and spices.
In a separate bowl – combine the dried fruits together.
Add a few tablespoons of the flour mixture into the mixed fruits.
Toss the fruit so each one is well coated in flour.
Take a moment to separate the big lumps of fruit (especially the dates) and toss them in the flour.
Set aside.

PREPARE BATTER

Cream butter and light brown sugar until light and fluffy.
Add eggs, one at a time, until well incorporated.
Then, add the sour cream – and combine well.
Next, add in the flour mixture – and combine well.
Followed by the vanilla.
Now, gently fold in the mixed fruits followed by the chopped cashews – do not over mix.

BAKE

Pour the batter into the prepared baking pan.
Sprinkle the almond slices on top.
Bake in a preheated oven for about 80 to 90 minutes or until a skewer inserted in the center comes clean.
Cool in the baking tray for 10 minutes, then invert on a baking rack and cool completely.
Lightly dust with confectioners sugar.
Enjoy this fruitcake on its own. Or Serve with a side of butterscotch sauce for that added luxury.

Notes

Featured Recipe below- Rich Fruitcake Recipe

Nutrition