100 Fruit And Nut Cake Recipes

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FESTIVE FRUIT & NUT CAKE



Festive fruit & nut cake image

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 2h40m

Yield Cuts into 12-16 slices

Number Of Ingredients 15

250g butter , at room temperature
140g light muscovado sugar
6 large eggs , beaten
280g plain flour
85g ground almond
2 tsp ground ginger
2 tsp ground cinnamon
700g luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glace cherries)
3 tbsp dark rum
140g white marzipan , diced
50g each whole skinned hazelnut and blanched almonds
85g each Brazil nuts and flaked almonds
140g whole glacé cherries
100g golden syrup
1 metre of wide ribbon

Steps:

  • Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
  • Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
  • While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
  • Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
  • To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

100% FRUIT AND NUT CAKE



100% Fruit and Nut Cake image

Healthy, moist and not too sweet. I make it whenever we have people round and everyone seems to like it. It's quite filling so you only need a small slice.

Provided by RainbowBubbles

Categories     Breakfast

Time 1h35m

Yield 12-16 slices, 12-16 serving(s)

Number Of Ingredients 4

500 g mixed dried fruit
250 g dates
250 g ground almonds
1 tablespoon baking powder (gluten-free if needed)

Steps:

  • Soak the dried fruit in 2 cups boiling water for as long as possible (or overnight).
  • Preheat oven to 325 degrees. Cover the dates with water in a saucepan and simmer for about 5 minutes until soft and toffeeish (adding more water is needed).
  • Drain the fruit and mix with the dates (if you're not making it for children, you can add a splash of Cointreau or brandy if you want).
  • Mix in the almonds and baking powder, adding a bit more water if the mixture seems too dry. Mix well then put in round cake tin.
  • Bake about 1 1/2 hours or until a skewer comes out clean (check after an hour, will depend on size of tin, covering with foil after about 30 minutes.

Nutrition Facts : Calories 281, Fat 10.8, SaturatedFat 0.8, Sodium 98.9, Carbohydrate 46.7, Fiber 7.4, Sugar 14.2, Protein 6

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.

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