Dried Fruitcake – a delicious recipe with Nuts, Butter, Sugar, Eggs, Milk, Walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven at 350 F.
2
In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs one at a time and keep mixing while scraping the bowl. Add the milk. Once this is incorporated, add the flour one cup at a time. Add the baking powder. Do not overmix.
3
Stir in the dried fruits and walnuts. You can substitute for any nut you like. If you don't want to use a trail mix bag, drop in about 2 cups of mixed dried fruits and nuts such as cranberries, pineapple, raisins and macadamia nuts. Mix in well with a spatula.
4
Put the mixture in a greased loaf pan (9x5 in). Bake for an hour or until a toothpick comes out clean. Let it cool down for about half an hour before cutting.
1189
kcal
Calories
75
g
Fat
114
g
Carbs
26
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 bag (about 2 Cups To The Bag) Trail Mix With Dried Fruit And Nuts, 2 sticks Butter, 1-1/2 cup Sugar, 3 whole Eggs, and more.
Yes, Dried Fruitcake 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.
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