Dried Fruit Cake

default pinit
5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Anna


8 oz pitted dates (halved)
2 cups dried apricots
1 cup golden raisins
1 1/2 cups whole blanched almonds
1 1/2 cups walnuts (large pieces)
3/4 cups flour
3/4 cups sugar
1/2 tsp baking powder
3 eggs, beaten
1 tsp vanilla
rum or brandy (optional)


Grease a 5×9″ loaf pan. Line with parchment paper which is also greased. (I used cooking spray.) Since there is no shortening or butter in the cake, you need this to get it out of the pan.

Combine fruit and nuts, add dry ingredients and mix. Then add beaten eggs and vanilla nad mix thoroughly.

Press batter into pan and bake at 300F about 2 hours until the cake is golden brown. Cool in the pan for 10 minutes, then turn out an pull off the paper. Wrap in foil. Sprinkle with rum or brandy first if desired.

Will last in fridge for 2 or 3 months.


This is not your usual (dreaded) fruit cake. It’s actually delicious!


You can switch around which nuts and which dried fruits you prefer.

This makes a cake with very little “cake” and a LOT of fruit and nuts.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

0 Add to Favorites
0 Add to Favorites

Share it on your social network