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Dried Fruit Cake

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour
  24 slices
A very thin slice of this dark fig and nut cake, redolent of orange zest, cinnamon and nutmeg, is all you need at the end of a meal.

Make Ahead Tip: Store in an airtight container for up to 2 weeks. | Equipment: 8-inch springform pan
RECIPE INGREDIENTS
2 1/2  cups dry red wine
2 tablespoons plus 1/2 cup  sugar
2 cups  dried figs
1/2 cup  golden raisins
1/3 cup  blanched slivered almonds toasted and coarsely chopped (see Tip)
1/3 cup  walnuts chopped
1/3 cup  chopped candied citron
3 ounces  unsweetened baking chocolate grated
2 tablespoons  honey
3/4 cup  all-purpose flour
1/2 cup  fine dry unseasoned breadcrumbs
1 tablespoon  freshly grated orange zest
1 teaspoon  ground cinnamon
1/2 teaspoon  freshly grated nutmeg
1/4 cup  canola oil or olive oil (not extra-virgin)

Tip: To toast slivered almonds: Place almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
DIRECTIONS
Preheat oven to 375°F. Coat an 8 1/2-inch springform pan with cooking spray.


Combine wine and 2 tablespoons sugar in a small saucepan. Boil until reduced to 3/4 cup, 15 to 20 minutes. Let cool.


Meanwhile, cover figs with water in a small saucepan. Bring to a simmer and cook until the figs are plump, 15 to 20 minutes. Drain and chop coarsely. Set aside.


Cover raisins with warm water in a small bowl. Let soak for about 5 minutes. Drain, pressing to release excess moisture.


Mix together the figs, raisins, almonds, walnuts, citron, chocolate and honey in a large bowl. Stir together the remaining 1/2 cup sugar, flour, breadcrumbs, orange zest, cinnamon and nutmeg and add to the almond mixture. Gradually stir in oil and the reduced wine. Spoon the batter into the prepared pan and smooth the top.


Bake until the cake is firm to the touch, 40 to 50 minutes. Let cool in the pan on a rack. Cover and let stand overnight to allow to flavor to deepen before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   24 slices
Calories: 190
Fat, Saturated: 2g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 23mg
% Cal. from Fat: 33%
Fat. Total: 7g
Protein: 2g
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