Air Fryer Fruit Cake Recipe

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Servings: 6-8

Ingredients

For the Cake:

  • 1 cup mixed dried fruits (raisins, cranberries, chopped apricots, and dates)
  • 2 tbsp orange juice or brandy (optional, for soaking fruits)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar (or coconut sugar for a refined sugar-free option)
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup all-purpose flour (or almond flour for a gluten-free option)
  • 1/2 tsp baking powder
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup chopped nuts (optional: almonds, pecans, or walnuts)

For Decoration:

  • Powdered sugar for dusting
  • Glazed cherries, nuts, or dried fruit slices (optional)

Instructions

  1. Prep the Fruits:
    • If time permits, soak the dried fruits in orange juice or brandy for 10 minutes to enhance flavor. Drain before using.
  2. Mix the Batter:
    • In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs, vanilla, and almond extracts, mixing well.
    • Sift together the flour, baking powder, allspice, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture.
    • Stir in the soaked fruits and nuts (if using) until evenly distributed.
  3. Prepare the Pan:
    • Grease and line a 6-inch round or square cake tin with parchment paper. Ensure it fits comfortably in your air fryer basket.
  4. Air Fryer Cooking:
    • Preheat your air fryer to 320°F (160°C) for 3-5 minutes.
    • Place the filled cake tin into the air fryer basket. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
    • If the top browns too quickly, cover loosely with foil during the last 10-15 minutes of baking.
  5. Cool and Decorate:
    • Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack. Dust with powdered sugar and garnish with cherries or nuts for a festive touch.

Pro Tips:

  • For a richer flavor, make the batter a day in advance and refrigerate it, allowing the spices to infuse.
  • You can substitute gluten-free flour or use almond flour for a low-carb version.

Nutrition (Per Serving):

Calories: 250 | Carbs: 30g | Protein: 4g | Fat: 10g | Fiber: 3g