Fruit Cake

A moist and flavorful fruit cake baked in an air fryer, featuring soaked dried fruits, warm spices, and a two-stage baking process for a dense, tender crumb.

Equipment

• Air Fryer
• 6-inch or 7-inch deep round cake pan
• Parchment paper
• Aluminum foil
• Wire rack
• Hand mixer
• Spatula

Ingredients

• 1 ½ cups (250g) mixed dried fruit (raisins, sultanas, dried cranberries, chopped figs)
• ½ cup (75g) glacé cherries, halved
• ¼ cup (40g) candied orange peel, finely chopped
• ½ cup (120ml) orange juice, apple cider, or brandy/rum (for soaking)
• 1 cup (130g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves or allspice
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened at room temperature
• ½ cup (100g) dark brown sugar, packed
• 2 large eggs, room temperature
• 1 tablespoon black treacle or dark molasses
• ½ cup (50g) chopped walnuts or pecans
• Zest of 1 fresh orange

Instructions

1. Soak the Dried Fruit: In a medium bowl, combine the mixed dried fruit, glacé cherries, and candied peel. Pour over the orange juice (or brandy). Cover and let soak for at least 2 hours, or overnight in the refrigerator for deep flavor absorption.
2. Prep the Cake Pan and Air Fryer: Grease a 6-inch or 7-inch deep round cake pan (ensure it fits inside your air fryer basket with at least 1 inch of clear space around the edges). Line the bottom and sides with parchment paper. Preheat your air fryer to 320°F (160°C) for 3 minutes.
3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, cloves, and salt until evenly combined.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together with a hand mixer on medium speed for 2–3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses and fresh orange zest.
5. Combine Batter and Fold Fruit: Gently fold the dry ingredients into the butter mixture using a spatula just until combined. Drain any excess liquid from the soaked fruit. Fold the soaked fruit mix and chopped walnuts into the batter until evenly distributed.
6. Air Fry – Stage 1: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan into the air fryer basket. Set to 300°F (150°C) and bake for 30 minutes.
7. Air Fry – Stage 2 (Foil Covered): After 30 minutes, carefully open the basket and lightly tent the top of the pan with aluminum foil to prevent the top from over-browning. Lower the temperature to 285°F (140°C) and bake for an additional 20–25 minutes, or until a skewer inserted into the center comes out clean.
8. Cool and Feed: Remove the cake pan from the air fryer and place it on a wire rack. Let the cake cool in the pan for 20 minutes before transferring it out of the pan. Optional: Brush the warm cake with 1–2 tablespoons of extra orange juice or rum for added moisture. Allow to cool completely before slicing.

Notes

Storage: Room Temperature (1–2 Weeks) – Wrap tightly in parchment paper and foil; store in an airtight container in a cool, dark place. Refrigerated (1 Month) – Keep wrapped tightly to prevent drying out. Frozen (Up to 6 Months) – Double-wrap individual slices or the whole cake in plastic wrap and foil. Thaw at room temperature.

Nutrition

Calories: 285 kcal · Total Fat: 12g · Saturated Fat: 6g · Trans Fat: 0g · Cholesterol: 50mg · Sodium: 115mg · Total Carbohydrates: 42g · Dietary Fiber: 3g · Total Sugars: 28g · Protein: 4g · Vitamin D: 0.3mcg · Calcium: 45mg · Iron: 1.4mg · Potassium: 210mg