Loaded Nut and Fruit Loaf

I don’t know how better to say this than, This ain’t your grandma’s fruitcake!

Is Fruitcake Really That Bad?

I am one of those few but discerning (?) people who actually likes fruitcake.  Yes, the thick, dense, rum soaked dried and candied fruit trapped in a loaf and iced on top.  I guess I look at it like the loaf version of mincemeat, which I also love!  But I get it, most don’t care for it.  It is rather old fashioned, rather dense and often dry, with an old people (no offense) taste.  I am sure there is some tv episode where a fruitcake keeps getting regifted and regifted because no one wants it (Seinfeld?)  Or the joke about using a fruitcake as a door stop! And it’s not like I really seek it out.  But if someone’s aunt offers me a slice, I won’t say no.

So here I am sharing a recipe for something rather like a fruitcake.  But it’s not!  And if it is, it is totally next level.  This cake is more like a modern version of the old cake.  This cake is really just loads of nuts, dried fruit and a bit of flour (it can be gluten free if you use tapioca and oat flours) held together with beaten eggs.  That’s it.  Of course there is a bit of leavener (baking soda and baking powder) to help the flour fluff up with the eggs.  But most of the structure comes from the nuts and dried fruit itself.

Ingredients

The main dried fruit is dates.  But you could also use figs.  This time around I used dates and some prunes to make up the difference since I was low on dates. If you want, you can slice the dates, figs or prunes in half, but no smaller. Dried apricots, dried cherries and Persian green raisins round out the fruit assortment for me this time around. Slice the apricots in half.  This is a great recipe for using up the bits and bobs of dried fruit you may have in the pantry. Just aim for the final weight or volume measurement, no matter which combination you use.

As for the nuts, I use walnuts, pecans and hazelnuts.  You could also add a little bit of sunflower seeds if so inclined.  Again, the nuts are not chopped prior to adding them to the ‘batter’. 

And for spices, cinnamon, crushed pink peppercorns and rose harissa ensure that this isn’t an ordinary fruit cake! Everything gets stirred together with your hands, to make sure all the fillings are coated with the egg and vanilla mixture.  It all gets scooped into a greased baking pan.  I use a 10 x 4 inch pan, but a 9 x 5 is obviously just as acceptable.  Lining the loaf pan with enough parchment so that there are ‘handles’ to use to pull out the cake when it has cooled is always a good idea.

It bakes in a slow 300F oven.  At first it will seem like nothing is happening.  But then suddenly you will start to see it puff up, as the eggs and flour create almost a tender popover type crust over everything.  Once the top is a dark golden brown, and a skewer comes out clean, it is done.  Expect this to take between 1 1/2 to 2 hours.  But it is worth it.  And the aroma will make your kitchen smell so dreamy during these gloomy days.  Don’t be in a rush to remove it from the pan. 

Let it cool and then run a knife at either end to release it.  Continue letting it cool on a rack.  Only once it is completely cool will you be able to slice it up.  A good serrated knife is a must for a bread/cake like this.  You don’t want to push down on the knife.  You really need to saw it back and forth to cut through the nuts and dried fruit.  But if you are patient, you will get the most glorious rich slices.

While it is packed with so much goodness, it is not at all hard or dry.  It has a lovely moist texture that lasts for days, wrapped and stored in a sealed container. Of course you can freeze half of it for down the road if so inclined.  Just wrap it up well.

How to Serve this Fruit Loaf/Cake

So what to do with this bread/cake?  A slice with french butter and a coffee are good enough for me.  But what is even better, is your favourite cheese on a slice of this cake.  The contrast of the salty cheese against all the sweet textures of the cake is just wonderful!  Warm gooey brie or blue cheese is just dreamy in this setting.  So I am suggesting, nay encouraging, you to use this cake on your next cheeseboard.  As an alternative to Raincoast crackers or crostini, or at least in addition to.  But if there are options, don’t be surprised if this is the first one to go!!

This is almost a health cake as far as I’m concerned.  The flour is minimal compared to the amount of fruit and nuts.  There is also minimal brown sugar.  This cake truly is a celebration of fruit and nuts.  So bake up a loaf, have it for breakfast, or with a coffee at break time, wrapped up for travelling, or for sure as part of an epic cheese and charcuterie board.

I can’t believe I’m sharing a fruitcake recipe! haha!  If you’re baking this up in the Autumn, make sure to cook up a batch of my Rich Spiced Apple Butter, it will be fabulous on that slice of cheese sitting on a slice of this loaf!

If you make these fun and vibrant Loaded Nut and Fruit Loaf, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

4.88 from 8 votes

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Fruit and Nut Cake

Way better than the old fashioned fruit cake, this lighter version uses large pieces of dried fruit and plenty of nuts. It is tender and works fabulously with cheese, or on its own with a coffee!

Course Baking

Cuisine American

Keyword cake, fruit, nuts

Prep Time 15 minutes

Cook Time 2 hours

Servings 10

Ingredients

• 3/4 cup (80 grams) AP flour (see Notes)
• 1 tsp sea salt if using kosher salt, use 1 1/4 tsp
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 335 grams (approx 2 1/4 cups) dried dates or figs, sliced in half, see Notes
• 200 grams (approx 1 1/4 cups) dried apricots, cherries, prunes, golden or green raisins (combination of all is best, slice the larger ones in half)
• 200 grams (approx 2 cups) assorted nuts, such as walnuts, pecans, hazelnuts etc
• 160 grams (3/4 cup plus 2 tbsp) brown sugar, firmly packed
• 1 tsp cinnamon
• 1/4 tsp pink peppercorns, crushed
• 1/4 tsp rose harissa
• 3 large eggs
• 1 tsp vanilla paste

Instructions

1. Position a rack in the lowest position in your oven, and preheat it to 300F (150C) Grease and line a 9x5 (23 x 12 cm) loaf pan with parchment paper, overhanging on the long sides.

2. In a large bowl, whisk the flour, salt, baking soda and baking powder together. Add the dried fruit, nuts, brown sugar and cinnamon, peppercorns and rose harissa. Use your hands to fold everything together so that the flour is distributed evenly.

3. In a small bowl whisk the eggs and vanilla together till well blended. Pour this all over the fruit and nut mixture.
4. Again, use your hands to fold everything together to make sure the eggs are getting everywhere. Scoop it all into the prepared loaf pan. Press it down to make sure any empty spaces get filled.
5. Bake until the loaf is a deep golden brown, and a skewer comes out clean. This will take anywhere from 1 1/2 to 2 hours. If it is still a bit wet inside, but the crust is getting quite brown, loosely tent with foil.
6. Cool completely in the pan on a cooling rack. Once cooled, use a sharp knife to release the ends. You can store this, well wrapped at room temperature for about a week. Or else freeze half for up to a month.

Recipe Notes

I find that using a scale will give you a more accurate number for the nuts and dried fruit.  Since we can use a variety of fruit and nuts, their volume may change depending on our choices.  But the weight will be good.  I have given approximate measurements using cup volume measurements as a guide.

I was totally inspired by the recipe from Tartine, A Classic Revisited. In her book, Elizabeth shared Alice Medrich's recipe.  So the origin of this loaf belongs to Alice! Elizabeth's recipe calls for 1/2 cup tapioca flour and 1/4 oat flour.  It also calls for dried fruit that is more challenging to source, so I tried to keep it to what most of us can find.
I added the cinnamon, pink peppercorns and rose harissa 🙂