Glazed Fruit Cake (Moist Raisin & Cherry Cake)IngredientsFor the Cake2 cups (250 g) all-purpose flour1 tsp baking powder½ tsp salt1 tsp ground cinnamon½ cup (115 g) unsalted butter, softened1 cup (200 g) granulated sugar3 large eggs1 tsp vanilla extract½ cup (120 ml) milk1 cup raisins1 cup candied cherries, halved½ cup mixed candied fruit (optional)¼ cup chopped walnuts or pecans (optional)For the Glaze1 cup (120 g) powdered sugar2–3 tbsp milk or orange juice½ tsp vanilla extractInstructionsPreheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) loaf pan or round cake pan.In a bowl, whisk together flour, baking powder, salt, and cinnamon.In a large mixing bowl, beat butter and sugar until light and fluffy.Add eggs one at a time, beating well after each addition. Mix in vanilla.Gradually add the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.Fold in raisins, cherries, candied fruit, and nuts if using.Pour batter into the prepared pan and spread evenly.Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.Make the GlazeWhisk powdered sugar, milk (or orange juice), and vanilla until smooth.Drizzle over the cooled cake.Allow the glaze to set for 15–20 minutes before slicing.Serving SuggestionsGarnish with extra cherries and raisins.Serve with tea, coffee, or a dollop of whipped cream.Store in an airtight container for up to 4 days.
