Dried Fruit And Nut Cake Recipe

Name: Dried Fruit And Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 3/4 cup firmly packed brown sugar; 3 cups total coarsely chopped dried fruit (ie -- figs, dates, apricots, prunes, peaches, nectarines, cherries, pears...choose what you want); 1 1/2 cups walnut halves, may use broken pieces; 1 1/2 cups pecan halves, may use broken pieces; 3 large eggs; 1 teaspoon pure vanilla extract

Servings: persons

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 cups total coarsely chopped dried fruit (ie -- figs, dates, apricots, prunes, peaches, nectarines, cherries, pears...choose what you want)
1 1/2 cups walnut halves, may use broken pieces
1 1/2 cups pecan halves, may use broken pieces
3 large eggs
1 teaspoon pure vanilla extract

1
Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
2
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.
3
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 batter. Scrape into the prepared pan (pans).
4
Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
5
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.
6
To serve, cut into thin slices with a sharp heavy knife.

1560

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Dried Fruit And Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dried Fruit And Nut Cake

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