Dried Fruit and Nut Cake

These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits sure can be varied, and as long as they are natural, unsulfured and of a good quality, the end result will be terrific.

The recipe is from “Pure Dessert”

Makes one large loaf or two small ones

Ingredients:

  • ¾ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup firmly packed light or dark brown sugar or raw sugar such as light muscovado or grated piloncillo
  • ½ cup dried whole apricots
  • ½ cup whole dried prunes
  • ½ cup dried pears, very roughly chopped
  • 1 cup quartered moist dates
  • 3 cups walnut halves
  • 3 large eggs
  • 1 tsp pure vanilla extract

Preparation:

Position an oven rack in the lower third of the oven and preheat the oven to 300F. Line the bottom and sides with parchment paper.

In a large bowl, whisk the flour with the salt, baking powder, and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
In a small bowl, beat the eggs with the vanilla extract 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 the batter. Scrape into the prepared pan (pans).

Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1hr. 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 pan(s) on a rack.

When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.

To serve, cut into thin slices with a sharp heavy knife.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

23 Responses to “Dried Fruit and Nut Cake”

  1. Gorgeously fruity!

    Cheers,

    Rosa

  2. really nice! awesome cake . I ve just got some dried fruit I can use :))

  3. am gonna try this.

  4. that’s one heck of a dense cake, vera! i like a lot of add-ins when it comes to baked goods, so the proportion of goodies to cake is perfect for me!

  5. I love this! I will surely make it! Thanks for sharing.

  6. I have been wanting to make this type of cake for Christmas instead of regular fruitcake. Haven’t gotten around to it though so you may be my inspiration in 10 months. Wouldn’t yours be wonderful with hot tea?

  7. Vera reading the recipe makes me want to make this soon.. I can imagine how moist but yet dense with all these wonderful ingredients this cake is. Thank you for sharing!

  8. I love how dense it is…It does sound like a perfect addition to a cheese platter.

  9. This looks absolutely great! My favorite ingredients combined!

  10. I have been looking for a good breakfast bread recipe for a while..Thank you!

  11. looks like my Xmas log..I just love it

  12. this look so gorgeous!

  13. looks gorgeous, i want to try to make it!

  14. Thank you, everyone, for the kind comments!

    Amber, the cake is great with tea!

  15. i came across your site through deeba’s passionate about baking blog. you have beautiful recipes here. i love this one bec i could see myself serving it as an aperitivo with some lovely cheeses. it’s beauty. best wishes, shayma

  16. Hello Vera,

    Your website is truly inspiring and I am so envious of your skill!
    You mix passion and patience for food so well.

    A question about this recipe. Would it be possible to form this in to baguette shapes, free form on a baking sheet, so that it could be sliced like coins? I want these to look like crackers on my cheese plate.

    Happy Spring,
    Babette

  17. Babette, thank you very much!
    I wouldn’t bake it free-shaped on a sheet. But if you need neat rounds, you could use a cookie cutter and cut these rounds from thin slices of the cake. You could enjoy scraps yourself, and serve pretty rounds to guests. Hope it helps.

  18. I have just made it. It is absolutely great!!! Gorgeous recipe! Thank you:) Greetings from Warsaw/Poland Aniado

  19. I tried this cake today. It was delicious, loved it!. The only thing that I would probably change next time is to use smaller pieces of the apricots and prunes but I guess that depends on everyone’s taste :).

  20. That looks awesome!! I bookmarked this page because I definitely want to make this! :)

  21. Делала, этот торт уже два раза. Чудесно! И просто так с чаем, и с сыром! Вера спасибо, что делитесь рецептами! Я когда попала на ваш сайт, то за одну неделю пекла по вашим рецептам четыре раза. Спасибо.

  22. Оксана, я очень рада что Вам понравилось. Спасибо за комментарий!

  23. Have made this cake and loved it.
    Now it is a must for my holiday breads.Thank you.

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!


Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets


The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014