Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup dried apricots, chopped
1 cup raisins
1/2 cup golden raisins
1/2 cup chopped walnuts or almonds
2 tablespoons flour, for coating the dried fruit
How to Make
Preheat the oven to 325°F (165°C). Grease and line an 8-inch round cake pan with parchment paper.
Toss the chopped apricots, raisins, golden raisins, and nuts with 2 tablespoons of flour.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
In another bowl, beat the softened butter and sugar until light and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Gradually add the dry ingredients, alternating with the milk, and mix just until combined.
Fold in the dried fruit and nuts until evenly distributed throughout the batter.
Spoon the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack and cool completely before slicing.