Best 3 Dried Fruit And Nut Cake Recipes

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Are you searching for a delectable dessert to enjoy during special occasions or as a sweet treat? Look no further! Dried fruit and nut cake is a classic confection that combines the flavors of dried fruits, nuts, and spices into a moist and flavorful cake. Its rich texture and delectable aroma make it a favorite among dessert enthusiasts. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of creating a perfect dried fruit and nut cake, exploring different recipes and providing tips to ensure a successful baking experience.

Check out the recipes below so you can choose the best recipe for yourself!

DRIED FRUIT AND NUT CAKE



Dried Fruit and Nut Cake image

From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.

Provided by Bren in LR

Categories     Dessert

Time 1h45m

Yield 2 small loaves

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 cups total coarsely chopped dried fruit (ie -- figs, dates, apricots, prunes, peaches, nectarines, cherries, pears...choose what you want)
1 1/2 cups walnut halves, may use broken pieces
1 1/2 cups pecan halves, may use broken pieces
3 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
  • In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
  • In a small bowl, beat the eggs with the vanilla extract until light. 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. Scrape into the prepared pan (pans).
  • Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
  • When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
  • To serve, cut into thin slices with a sharp heavy knife.

DRIED FRUIT AND NUT CAKE



Dried Fruit and Nut Cake image

Categories     Cake     Fruit     Dessert     Bake     Christmas     Lemon     Orange     Almond     Spice     Winter     Honey     Hazelnut     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 13

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

Steps:

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

DRIED NUT AND FRUIT CAKE



Dried Nut and Fruit Cake image

Provided by Marian Burros

Categories     dessert, side dish

Time 2h25m

Yield One 6-pound cake

Number Of Ingredients 16

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

Steps:

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

Tips:

  • Choose high-quality ingredients: Use fresh, ripe fruit and nuts, and good-quality spices and extracts. This will make a big difference in the flavor of your cake.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a well-greased pan: This will help prevent the cake from sticking.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week: You can also freeze the cake for up to 3 months.

Conclusion:

Dried fruit and nut cake is a delicious and festive treat that is perfect for any occasion. With so many different variations to choose from, there is sure to be a recipe that everyone will enjoy. Whether you are looking for a simple and classic cake or something more elaborate, you are sure to find a recipe in this article that you will love. So next time you are looking for a special dessert, give dried fruit and nut cake a try. You won't be disappointed.

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