How to Make Jolanna Vanilla Fruit Cake in 5 Easy Steps

Introduction

Picture this: a golden, buttery cake studded with jewel-like dried fruits, kissed by the warm, aromatic embrace of vanilla. Meet Jolanna Vanilla Fruit Cake—a dessert that’s equal parts rustic charm and elegant indulgence. Did you know fruit cakes date back to ancient Rome, where they were made with pomegranate seeds and raisins? This modern twist skips the months of aging and delivers all that cozy flavor in just over an hour.

What makes this recipe a keeper? It’s simplicity meets sophistication. With just 5 easy steps and one bowl, you’ll create a cake that’s moist, fragrant, and packed with plump, boozy-soaked fruits (don’t worry—non-alcoholic options work too!). Perfect for holiday gatherings, afternoon tea, or impressing your in-laws, this cake is a crowd-pleaser that even baking novices can master.

Think of it as the fruity sibling of our Classic Moist Vanilla Cake—same foolproof method, but with a confetti of dried fruits that add pops of sweetness and texture. Ready to bake a cake that’ll have everyone asking, “Who’s Jolanna?” Let’s solve the mystery.

What is Jolanna Vanilla Fruit Cake?

Why “Jolanna”? Is it a secret family name? A nod to a fictional pastry chef? (Spoiler: It’s just fun to say!) This cake earns its title by blending vanilla’s warmth with a confetti of dried fruits—think apricots, cranberries, and raisins—all soaked to plump perfection. Legend has it the recipe was inspired by a baker named Jolanna who believed “the way to someone’s heart is through their stomach… and a well-soaked fruit cake.”

But let’s be real: whether you’re celebrating or just craving something sweet, this cake is your ticket to joy. Why settle for dry, store-bought fruitcakes when you can bake a version that’s tender, buttery, and downright addictive? Grab your mixing bowl—your kitchen’s about to smell like a holiday dream.

Why You’ll Love This Jolanna Vanilla Fruit Cake

1. Bursting with Flavor & Texture: Vanilla-infused batter hugs rum-soaked fruits (or orange juice for a kid-friendly twist) for a sweet, tangy, buttery bite in every forkful.
2. Budget-Friendly Brilliance: Skip the $40 bakery cake! This homemade gem costs under $10 and tastes infinitely better.
3. Customizable Creations: Swap fruits, add nuts, or drizzle with vanilla glaze—this recipe is your playground.

Like our Spiced Carrot Cake, this dessert balances spice and sweetness, but here, vanilla and fruit take center stage. One slice, and you’ll be hooked.

How to Make Jolanna Vanilla Fruit Cake

Quick Overview

One bowl, 10 ingredients, and 55 minutes of baking. The result? A moist, golden cake with tender crumb and bursts of fruity goodness.

Key Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1 tbsp pure vanilla extract
• ½ cup (120ml) whole milk
• 1 ½ cups (200g) mixed dried fruits (raisins, cranberries, apricots), soaked in ¼ cup rum or orange juice
• Zest of 1 orange (optional, for brightness)

Step-by-Step Instructions

1. Prep: Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan. Drain soaked fruits; pat dry.
2. Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
3. Cream Butter & Sugar: Beat butter and sugar until fluffy (2-3 mins). Add eggs one at a time, then vanilla.
4. Combine: Alternate adding dry ingredients and milk to butter mixture. Fold in soaked fruits and orange zest.
5. Bake & Cool: Pour batter into pan. Bake 50-55 mins until golden. Cool 15 mins in pan, then transfer to a wire rack.

What to Serve With Jolanna Vanilla Fruit Cake

• Earl Grey tea or mulled wine for a cozy pairing.
• Vanilla bean ice cream or whipped cream for decadence.
• Sharp cheddar cheese (trust us—the tangy-sweet combo is magic!).

Top Tips for Perfecting Jolanna Vanilla Fruit Cake

• Soak Smart: No time to soak fruits? Microwave them with liquid for 1 minute to plump quickly.
• Avoid Sinking Fruits: Toss dried fruits in 1 tbsp flour before folding into batter.
• Check Doneness: Insert a skewer—if it comes out clean, your cake is ready!

Storing and Reheating Tips

• Room Temp: Wrap in cling film; stays fresh for 3 days.
• Fridge: Store in an airtight container for up to 1 week.
• Freeze: Slice and freeze for 3 months. Thaw overnight or warm in a 300°F oven for 10 mins.

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