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Dried fruit and nut cake in slices on a wooden cutting board with parchment paper, beside a red and white dish towel.
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4.84 / 30 votes

Dried Fruit and Nut Cake

Now that there are so many more dried fruits with which to create variations, this is an even more treasured recipe. (For the cake in the photograph, I used dates, dried Angelino plums, and dried pears.) And now, why not add some homemade (and really delicious) candied citrus peel? Please be inventive with this fantastic recipe. Add slices to the cheese tray, or serve with after-dinner liqueurs. Or keep some in your desk for an emergency burst of energy.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 376

Ingredients

  • 3/4 cup (3.4 ounces) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (5.25 ounces) firmly packed light or dark brown sugar or raw sugar, such as light muscovado or grated piloncillo
  • 1 cup dried apricots, plums, pluots, pears, or peaches, or a mixture (to measure, leave apricots or similar-size fruit whole and cut larger fruit in halves or thirds)
  • 2 cups quartered moist dates, or any other favorite dried fruits
  • 3 cups (12 ounces) walnut halves
  • 3 large eggs
  • 1 teaspoon vanilla extract
US - Metric

Instructions

  • Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). Spray the loaf pans (either one 9-by-5-inch 8-cup loaf pan or two 8-by-4-inch 4-cup loaf pans) with vegetable oil spray or line the bottom and sides with parchment paper.
  • In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the brown sugar, all the dried fruit, and the nuts, and mix thoroughly with your fingers. Set aside.
  • In a small bowl, beat the eggs with the vanilla until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pans.
  • Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10 to 15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cool completely in the pans on a rack.
  • When completely cool, remove the cake from the pans.
  • To serve, cut into thin slices with a sharp heavy knife.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 48g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 143mg | Fiber: 5g | Sugar: 34g