Dried Fruit and Nut Cake

1. 1

   Position a rack in the lower third of the oven and preheat the oven to 300F.

2. 2

   Spray the loaf pans with vegetable oil spray or line the bottom and sides with parchment paper.

3. 3

   In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine.

4. 4

   Add the brown sugar, all the dried fruit, and the nuts and mix thoroughly with your fingers.

5. 5

   Set aside.

6. 6

   In a small bowl, beat the eggs with the vanilla until light.

7. 7

   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.

8. 8

   Scrape into the prepared pan(s).

9. 9

   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.

10. 10

    Tent loosely with foil if the cake appears to be browning too much.

11. 11

    Cool completely in the pan(s) on a rack.

12. 12

    When completely cool, remove the cake from the pan(s).

13. 13

    The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator.

14. 14

    It can also be frozen for at least 6 months.

15. 15

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

* Per serving · 4 servings · Values may vary.