Dried Fruit Cake

  • Active Time 30m
  • Total Time 1h

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


  • 2 1/2 cups dry red wine
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 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, 2-4 minutes.


Preheat the oven to 375 degrees F. Coat an 8 1/2-inch springform pan with cooking spray.

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

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

Cover the 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 the 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, 40-50 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 Publisher. All rights reserved.

RecID 7810

nutrition information per serving

190 calories; 7g total fat; 2g total saturated fat; 0mg cholesterol; 23mg sodium; 29g carbohydrates; 3g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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