Name: Glazed Fruit and Nut Cake
Prep time: 20 min
Cook time: PT-490211H17M29S
Total time: 1 h 30 min
Cuisine: American / Holiday
Ingredients: All-purpose flour; Baking powder; Ground cinnamon; Unsalted butter; Brown sugar; Eggs; Vanilla extract; Orange zest; Mixed dried fruits (raisins, cranberries, chopped dates); Glazed cherries; Mixed nuts (pecans, walnuts, almonds); Caramel or apricot glaze

This glazed fruit and nut cake is a rich, dense treat bursting with dried fruits, crunchy nuts, and a hint of spice. Topped with a golden glaze and garnished with vibrant cherries, it’s perfect for holidays, celebrations, or as a comforting dessert year-round.

Why I’ll Love This Recipe

I love how this cake balances sweetness and texture—each bite delivers chewy fruits, crunchy nuts, and a moist, buttery base. The shiny glaze adds an elegant finish that makes it look as good as it tastes. It’s also a great make-ahead dessert because it keeps well and even improves in flavor over time. Whether I’m serving guests or enjoying it with tea, this cake never disappoints.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Ground cinnamon
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Mixed dried fruits (like raisins, cranberries, chopped dates)
Glazed cherries
Mixed nuts (pecans, walnuts, almonds)
Orange zest
Caramel or apricot glaze

Directions

I preheat the oven to 325°F (160°C) and grease a round cake pan.
I mix the flour, baking powder, and cinnamon in a bowl.
In another bowl, I cream the butter and brown sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla and orange zest.
Gradually, I mix the dry ingredients into the wet mixture until just combined.
I fold in the dried fruits and half the nuts.
I pour the batter into the prepared pan and smooth the top.
I bake for about 60-70 minutes, or until a toothpick comes out clean.
After cooling, I brush the top with caramel or apricot glaze and decorate with remaining nuts and cherries.

Servings and timing

This recipe makes about 10-12 servings. It takes roughly 20 minutes to prepare and 60-70 minutes to bake, depending on the oven. Cooling and glazing take an additional 30 minutes.

Variations

Sometimes I swap out the glaze for melted dark chocolate when I want a richer finish. For a citrusy twist, I add lemon zest alongside the orange.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate it for up to 2 weeks or freeze slices individually wrapped in plastic. To reheat, I warm slices gently in the microwave for 10-15 seconds or let them come to room temperature.

FAQs

How can I keep the fruits from sinking to the bottom?

I toss the dried fruits in a tablespoon of flour before mixing them into the batter, which helps distribute them evenly.

Can I make this cake gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.

What’s the best glaze to use?

I prefer apricot jam melted with a splash of water for a classic glossy finish, but caramel glaze also works beautifully.

Can I bake this cake in advance?

Absolutely. I find that it tastes even better after a day or two as the flavors meld.

What nuts work best in this recipe?

I usually go for a mix of pecans, walnuts, and almonds, but cashews or hazelnuts are great alternatives depending on my pantry stock.

Conclusion

This glazed fruit and nut cake is a timeless classic that brings warmth, texture, and flavor to any table. Whether I’m making it for the holidays or just because, it always delivers a comforting slice of something special.