Dried Fruit Cake
A rich dried fruit cake packed with dates, apricots, figs, nuts, and warm spices, perfect for festive occasions or as a flavorful gift.
Ingredients
Instructions
- Butter a 5 x 9-inch loaf pan and line it with parchment or wax paper.
- Combine chopped dates, dried apricots, golden raisins, chopped figs, minced fresh ginger, and 1/2 cup of dry sherry in a bowl.
- Mix well and let stand for 30 minutes to absorb flavors.
- In a separate bowl, stir together flour, sugar, baking powder, slivered almonds, chopped pecans, chopped pistachios, and chopped crystallized ginger.
- Beat the eggs with almond extract until well combined.
- Add the beaten eggs and nut mixture to the soaked fruit mixture and combine evenly.
- Pour the batter into the prepared loaf pan.
- Bake in a 300°F (150°C) oven until the top is golden brown, about 1 1/2 hours.
Tips & Substitutions
For a moister cake, consider soaking the dried fruit in the sherry overnight. If you prefer a non-alcoholic version, substitute the dry sherry with apple juice or unsweetened grape juice. You can also experiment by adding spices like cinnamon or nutmeg for extra flavor. Chopped walnuts can replace pecans if desired.
Serving Suggestions
Slice the Dried Fruit Cake and serve it as a delightful dessert or a sweet snack with tea or coffee. It pairs beautifully with Easy Chess Pie for a dessert spread. Consider adding a dollop of whipped cream or a sprinkle of powdered sugar for an elegant touch. This cake also makes a great gift when wrapped in decorative packaging.
Storage & Reheating
Allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it in an airtight container at room temperature for up to a week. For longer storage, freeze the cake, wrapped securely, for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Fruit Cake contains roughly 819 calories, with 16g protein, 113g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (37% of the Daily Value), protein (32% of the Daily Value), and iron (27% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried fruit?
Fresh fruit contains a lot of moisture, which can affect the cake's texture and baking time. It's best to stick with dried fruits in this recipe as they provide the necessary sweetness and chewiness without adding extra liquid.
What can I substitute for nuts if I have allergies?
If you need a nut-free version, you can replace the nuts with seeds like sunflower or pumpkin seeds. You could also increase the amount of dried fruit to maintain the texture and flavor balance in the cake.
How can I tell when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, you can cover it loosely with aluminum foil during the last part of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).