Ingredients for Olive Oil Nut Fruitcake
- Self Rising Flour
- 1 ½ cups superfine sugar
- ½ cup milk
- ½ cup orange juice
- ½ cup olive oil
- Mixed Dried Fruit
- ½ cup pine nuts
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How to Make Olive Oil Nut Fruitcake
- Preheat oven to 350°F (175°C). Grease and flour a 7-inch round cake pan.
- In a large bowl, whisk together 2 cups all-purpose flour and 1 ½ cups superfine sugar until well combined.
- Create a well in the center of the dry ingredients. Add ½ cup orange juice and ½ cup milk. Gently whisk until just combined.
- Gradually pour in ½ cup olive oil, mixing until thoroughly incorporated. The batter will be slightly thick.
- Stir in 1 cup mixed dried fruit (such as cranberries, raisins, cherries) and ½ cup pine nuts.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
28g
Fat
15g
Carbs
13g
