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: 1 1/2 cups chopped toasted almonds (about 7 ounces); 3/4 cup diced candied lemon peel (about 4 ounces); 2/3 cup chopped toasted hazelnuts (about 3 1/2 ounces); 2/3 cup sifted all purpose flour; 1/2 cup diced candied citron peel (about 3 ounces); 1/2 cup diced candied orange peel (about 3 ounces); 1/4 cup unsweetened cocoa powder; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon vanilla extract; 1/2 cup honey; 1/2 cup sugar; 1/4 cup powdered sugar

Servings: persons

1 1/2 cups chopped toasted almonds (about 7 ounces)
3/4 cup diced candied lemon peel (about 4 ounces)
2/3 cup chopped toasted hazelnuts (about 3 1/2 ounces)
2/3 cup sifted all purpose flour
1/2 cup diced candied citron peel (about 3 ounces)
1/2 cup diced candied orange peel (about 3 ounces)
1/4 cup unsweetened cocoa powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon vanilla extract
1/2 cup honey
1/2 cup sugar
1/4 cup powdered sugar

1
Line bottom of 9-inch springform pan with parchment paper.
2
Butter parchment paper and sides of pan.
3
Preheat oven to 300F.
4
Mix first 10 ingredients together in large bowl.
5
Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves.
6
Increase heat to medium and cook until candy thermometer registers 235F.
7
(soft-ball stage), stirring frequently, about 4 minutes.
8
Remove pan from heat.
9
Mix in nut-flour mixture.
10
Spoon mixture into prepared pan.
11
Press to even thickness using buttered palm of hand or spoon.
12
Bake until top is no longer sticky, about 35 minutes.
13
Cool.
14
Sift powdered sugar over.
15
(Can be prepared 3 weeks ahead.
16
Store airtight at room temperature.)

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 cups chopped toasted almonds (about 7 ounces), 3/4 cup diced candied lemon peel (about 4 ounces), 2/3 cup chopped toasted hazelnuts (about 3 1/2 ounces), 2/3 cup sifted all purpose flour, 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.

That's it — enjoy your meal!

Dried Fruit and Nut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions