Next, I mix in the applesauce and orange juice, which contributes to the cake’s moisture. In another bowl, I whisk together the flour, baking powder, cinnamon, and nutmeg. Gradually add this dry mixture to the wet mixture, stirring gently until just combined. I like to fold in the mixed dried fruit and nuts, making sure they are evenly distributed throughout the batter. It’s best not to overmix; a gentle hand goes a long way!
Now, I pour the batter into my prepared cake pan, smoothing it out with my spatula. It’s always thrilling to see it take shape! I bake it in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean. While it’s baking, the rich scents fill my kitchen—it’s pure bliss!
Once baked, I remove it from the oven and let it cool in the pan for 10 minutes, before transferring it to a cooling rack. Patience may be required, but trust me: letting it cool fully brings out all those rich flavors even more as it sets!
Pro Tips for Best Results
One key thing I learned through trial and error is to soak the dried fruit in some orange juice or even rum overnight. It plumps the fruits up and adds incredible flavor and moisture! If you’re short on time, a soak for an hour will work, but the night before is ideal.
I also recommend checking your cake about 10 minutes before the baking time is up; ovens can vary. If the top is browning too quickly, I cover it loosely with aluminum foil to prevent it from burning while the inside finishes baking.
Lastly, don’t skip the parchment paper lining; it saves so much hassle when it’s time to slice and serve. I’ve had my share of cakes stick to the pan, and it’s never a pretty sight!
Common Mistakes to Avoid
One common mistake I see is using overly dry dried fruit. If your fruits look hard and crusty, they won’t plump up in the cake, leading to a dry texture. I always buy the freshest fruits I can find or check the expiration dates before getting them. Trust me; freshness matters! (See the next page below to continue…)