Prepare the Dried Fruits:
Begin by chopping any large dried fruits, such as apricots or cherries, into small, bite-sized pieces. This will ensure even distribution throughout the cake.
Toss the mixed dried fruits with 1 tablespoon of flour in a small bowl. This step helps prevent the fruits from sinking to the bottom of the cake during baking.
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal of the cake.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer or by hand until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Begin and end with the dry ingredients, mixing just until combined.
Be careful not to overmix the batter, as this can result in a dense cake.
Incorporate the Dried Fruits:
Gently fold the flour-coated dried fruits into the batter, ensuring they are evenly distributed throughout.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake the Cake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top of the cake starts to brown too quickly, you can tent it with aluminum foil for the last 15 minutes of baking.
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