- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 10 Times
Can be made ahead of time.
My friend Christine Blaine gave me this recipe many years ago when she was the retail director of my dessert company. Chock-full of crunchy nuts and moist dried fruit, it was especially appealing for having no artificially colored (and universally reviled) bits of candied fruit. This is an even more treasured recipe now that there are so many more dried fruits with which to create variations. And now, why not add some homemade (and really delicious) Candied Citrus Peel ? Please be inventive with this fantastic recipe. Add slices to the cheese tray, or serve with after-dinner liqueurs. Or keep some in your desk for an emergency burst of energy.
Position a rack in the lower third of the oven and preheat the oven to 300°F. Spray the loaf pans with vegetable oil spray or line the bottom and sides with parchment paper.
In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the brown sugar, all the dried fruit, and the nuts and mix thoroughly with your fingers. Set aside.
In a small bowl, beat the eggs with the vanilla until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan(s).
Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10 to 15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cool completely in the pan(s) on a rack.
When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
To serve, cut into thin slices with a sharp heavy knife.
A 9 by 5-inch 8 cup loaf pan or two 8 by 4-inch (4 cups) loaf pans
Nutritional information is based on 18 servings.