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.
Glazed Fruit and Nut Cake
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 1 hour 30 minutes (including cooling/glazing)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American / Holiday
- Diet: Vegetarian
Description
This glazed fruit and nut cake is a moist, spiced dessert packed with dried fruits, crunchy nuts, and finished with a shiny apricot or caramel glaze—perfect for holiday celebrations or cozy year-round indulgence.
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
Instructions
- Preheat oven to 325°F (160°C) and grease a round cake pan.
- Combine flour, baking powder, and cinnamon in a bowl.
- Cream butter and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla and orange zest.
- Gradually mix dry ingredients into wet ingredients.
- Fold in dried fruits and half of the nuts.
- Pour batter into the pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool cake, then brush with glaze and garnish with remaining nuts and glazed cherries.
Notes
- Toss dried fruits in flour to prevent sinking.
- Glaze options: apricot jam (classic) or caramel for a deeper finish.
- Best made a day ahead for enhanced flavor.
- Substitute gluten-free flour blend (with xanthan gum) for a GF version.
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