Old-Fashioned Holiday Fruit and Nut Cake

Old-Fashioned Holiday Fruit and Nut Cake

Introduction:
Rich, festive, and steeped in tradition, this Old-Fashioned Holiday Fruit and Nut Cake is a beloved classic that evokes memories of cozy winter evenings and family gatherings. Packed with a vibrant mix of candied fruits, dried cherries, crunchy pecans, walnuts, and golden raisins, this dense, moist cake is built to impress — both in taste and presentation. Whether served as a Christmas centerpiece or given as a homemade gift, it’s a slice of nostalgia with every bite. At deesviral, we cherish recipes that connect generations, and this fruit and nut cake is a timeless treasure worth keeping alive.

Ingredients:

For the Fruit and Nut Mix:

• 1 cup candied cherries (halved)

• 1 cup golden raisins

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• 1 cup chopped dates

• 1 cup chopped dried pineapple or mixed candied fruit

• 1 ½ cups chopped pecans

• 1 cup chopped walnuts

• 1/2 cup all-purpose flour (to coat the fruit and nuts)

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For the Cake Batter:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened

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• 1 cup light brown sugar, packed

• 4 large eggs

• 2 tablespoons orange juice or dark rum

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon (optional)

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Instructions:

1. Prepare the Fruit and Nuts:
   In a large bowl, combine the cherries, raisins, dates, pineapple, pecans, and walnuts. Sprinkle 1/2 cup flour over the mixture and toss to coat. This helps prevent the fruits from sinking during baking.

2. Preheat the Oven and Prepare the Pan:
   Preheat your oven to 300°F (150°C). Grease a 9-inch round or loaf pan and line the bottom with parchment paper for easy removal.

3. Mix the Cake Batter:
   In a separate bowl, whisk together the remaining 1 ½ cups flour, baking powder, salt, and cinnamon (if using).
   In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract and orange juice (or rum).

4. Combine the Mixtures:
   Gradually add the dry ingredients to the wet batter, mixing until just combined. Fold in the floured fruit and nut mixture by hand until evenly distributed.

5. Bake the Cake:
   Spoon the thick batter into the prepared pan and press down gently to smooth the top. Bake for 1 hour and 45 minutes to 2 hours, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with foil during the last 30 minutes.

6. Cool and Store:
   Allow the cake to cool completely in the pan. Once cooled, remove from the pan and wrap tightly in plastic wrap or foil. For best flavor, let the cake sit for at least 24 hours before slicing — it only gets better with time.

Optional Glaze or Soak:
For extra moisture and flavor, brush the cooled cake with a bit of rum, bourbon, or orange juice every few days, then rewrap and store in an airtight container.

Conclusion:
This Old-Fashioned Holiday Fruit and Nut Cake is a celebration of texture, flavor, and tradition. It’s dense, hearty, and filled with the warmth of the season. Whether enjoyed with a cup of coffee or gifted to a loved one, it brings a nostalgic charm to every occasion. From the festive ovens of deesviral — Enjoy!