Rich Nut and Fruit Cake

    1 hour 40 min

    A wonderfully rich and dense fruit cake studded with Brazil nuts, walnuts and pecans. Do leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.

    22 people made this

    Serves: 30 

    • 4 eggs
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 200g caster sugar
    • 200g plain flour
    • 2 teaspoons baking powder
    • 450g red glace cherries
    • 450g green glace cherries
    • 450g Brazil nuts
    • 450g walnut halves
    • 450g pecan halves
    • 900g pitted dates

    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease 3 - 1 lb loaf tins and line them with parchment.
    2. Beat eggs, salt and vanilla together until very light and lemon coloured. Stir in sugar, 125g flour and baking powder.
    3. Place cherries, nuts and dates into a large bowl. Dust with the remaining flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
    4. Press mixture into prepared loaf tins. Bake for 1 hour.

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    Reviews & ratings
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    Reviews in English (9)


    This is the easiest and best fruit & nut cake I have tried.I changed the ingredients by substituting fruits & nuts my family likes.I just made sure to measure pound for pound.  -  11 Dec 2001  (Review from Allrecipes US | Canada)


    The recipe I've been searching for. I put in an equal weight of different fruits and nuts...I love candied pineapple and cherries. I thought there wouldn't be enough batter when I was mixing, but it turned out to be just right to hold the fruit together. Slice thin with a sharp, wet knife.  -  22 Feb 2002  (Review from Allrecipes US | Canada)


    excellent! we chopped the nuts to make it easier to cut later. i made it twice and varied the fruits and nuts keeping the pound amounts the same.... we loved that the cake only held the nuts and fruit in place.... will make again and again. thanks.  -  31 Mar 2008  (Review from Allrecipes US | Canada)