Nut & Fruit Cake Share on Pinterest

Nut & Fruit Cake

  • total time 2 hours
  • 30 ingredients
  • pecans
  • Difficult


  • Soaked Fruit
  • 1 cup dried apricots
  • 1 cup unsweetened tart cherries
  • 1 cup raisins
  • 1/2 cup dates
  • 1 cup hot apple cider
  • Cake
  • 8 tablespoons (1 stick) butter, room temperature
  • 1/2 cup brown sugar, packed
  • 2 eggs room temperature
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup apple cider (leftover from soaked fruit)
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 3/4 teaspoon kosher salt
  • 1/4 cup crystalized ginger
  • 1/2 cup Diamond of California Chopped Walnuts
  • 1/2 cup Diamond of California Chopped Pecans
  • 1/2 cup dark chocolate, chopped (optional)
  • soaked fruit
  • Glaze
  • 2 tablespoons + 1 teaspoon sugar
  • 2 tablespoons water
  • 1 tablespoon + 1 teaspoon rum or bourbon, optional
  • Diamond of California Pecan Halves for topping

The Steps

  1. Fruit: In a mixing bowl, combine the dried fruits and hot apple cider. Stir to combine and gently press the fruit into the liquid with the back of a spoon. Let rest for 1 to 2 hours, stirring periodically. The dried fruit should soak up most of the liquid. 
  2. Cake: Preheat the oven to 300F. In a mixing bowl, beat softened butter and brown sugar together until light and fluffy. Beat each egg one at a time. Add lemon juice, vanilla extract and 1/4 cup apple cider that is leftover from soaked fruit mixture. If not enough liquid is left over, top off with fresh apple cider. 
  3. In another bowl, whisk together the dry ingredients (flour through salt). Add dry ingredients to wet ingredients and stir to combine. Add the remaining cake batter ingredients; folding in the nuts, ginger, chocolate and soaked fruit.  
  4. Grease a 9” round cake pan or springform pan with cooking spray. Line the pan with parchment paper for easy removal after baking. 
  5. Bake the nut and fruit cake for 75-85 minutes or until the top is golden brown and a toothpick comes out clean or with few crumbs. Let cool in the pan for at least 10 minutes before removing. Let cool before glazing. 
  6. Glaze: Prepare a simple syrup by heating water, sugar and rum. You can do this in a small saucepan or microwave at 15-second intervals. Stir until the sugar is dissolved. Use a pastry brush to thoroughly brush the glaze onto the top and sides of the cake. For an alcohol-free glaze, replace rum or bourbon with more water. 
  7. Decorate: Arrange pecan halves on top of the glazed cake, creating a border. Glaze the pecans with any remaining simple syrup. Store covered at room temperature for up to 2 weeks. 

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