By Leite’s Culinaria

Prep

Cook

Calories

Servings

20

1

376

12

Mins

Hour

Calories

Servings

List of Ingredients

Equipment

  • A 9-by-5-inch 8 cup loaf pan OR two 8-by-4-inch 4 cup loaf pans 

Instructions

Step 1
Position a rack in the lower third of the oven and preheat the oven to 150°C. Spray the loaf pans with vegetable oil spray or line the bottom and sides with parchment paper.
Step 2
In a large bowl, whisk the flour with baking soda, baking powder, and salt to combine. Add brown sugar, dried fruits, and nuts, and mix thoroughly with your fingers. Set it aside.
Step 3
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 spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pans.
Step 4
Bake about an hour for smaller loaves, 10 to 15 minutes longer for a large loaf until the top is golden brown and the batter clinging to the fruit seems set. Tent loosely with foil if the cake appears to be browning too much.
Step 5
Cool the cake in the pan on a rack. When completely cool, remove the cake from the pan.
Step 6
To serve, cut into thin slices with a sharp knife.

Farm to Table does not own any of the recipes set out in this website. All credit and ownership for such recipes remains with the creator of such recipes.

Original recipe: https://leitesculinaria.com/2952/recipes-dried-fruit-and-nut-cake.html#recipe

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