Dried Nut and Fruit Cake Recipe

Name: Dried Nut and Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (2 cups) walnut halves; 8 ounces (2 cups) pecan halves; 1/2 pound shelled whole brazil nuts (1 1/2 cups); 16 ounces pitted dates; 1 box (15 ounces) dried apricots; 12 pitted prunes, halves; 4 ounces mixed candied fruits; 1/2 cup raisins; 1 1/2 jars (8 ounces each) maraschino cherries, drained (1 cup); 1 1/2 cups sifted unbleached flour; 1 teaspoon baking powder; 1 teaspoon salt; 6 eggs; 1 cup sugar; 2 teaspoons vanilla; 3/4 cup brandy

Servings: persons

8 ounces (2 cups) walnut halves
8 ounces (2 cups) pecan halves
1/2 pound shelled whole brazil nuts (1 1/2 cups)
16 ounces pitted dates
1 box (15 ounces) dried apricots
12 pitted prunes, halves
4 ounces mixed candied fruits
1/2 cup raisins
1 1/2 jars (8 ounces each) maraschino cherries, drained (1 cup)
1 1/2 cups sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy

1
Preheat oven to 300 degrees.
2
Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan.
3
Line with brown paper; grease paper.
4
Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
5
Sift flour, baking powder and salt over nuts and fruits.
6
Toss lightly until well coated.
7
Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light.
8
Pour over nut mixture.
9
Stir gently to combine.
10
Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
11
Bake for one hour and 45 minutes.
12
(If fruits are browning too quickly, cover with buttered foil).
13
Remove cake to wire rack.
14
Spoon 1/4 cup brandy over cake.
15
Let stand one hour.
16
Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely.
17
Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
18
To store: Wrap in cheesecloth that has been soaked in brandy.
19
Wrap in heavy duty foil or store in tightly covered container.
20
If cheesecloth dries out, dip in brandy and rewrap cake.

1343

kcal

Calories

Fat

103

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

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 8 ounces (2 cups) walnut halves, 8 ounces (2 cups) pecan halves, 1/2 pound shelled whole brazil nuts (1 1/2 cups), 16 ounces pitted dates, and more.

Yes, Dried Nut and Fruit 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 Nut and Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions