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.

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 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.

Dried Fruit and Nut Cake

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