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Real-Fruit Holiday Cake

Real-Fruit Holiday Cake

A rich, dark, buttery fruitcake made with real pecans, dried apricots, dates, and cherries—no strange candied peel. Dense, almost fudgy, and genuinely delicious.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 cups pecan halves
  • 1 cup dried apricots chopped
  • 1 cup pitted dates chopped
  • 1 cup candied or dried cherries
  • 2 tbsp flour for tossing fruit and nuts

Equipment

  • 8-inch round cake pan, parchment paper, mixing bowls

Method
 

  1. Preheat oven to 300°F. Grease and line an 8-inch round cake pan.
  2. Toss pecans, apricots, dates, and cherries with 2 tbsp flour; set aside.
  3. Cream butter and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then vanilla.
  5. Whisk flour, baking powder, salt, and cinnamon; fold into wet ingredients.
  6. Fold in the floured fruit and nuts.
  7. Spread batter in pan, press lightly, and decorate the top if desired.
  8. Bake 1 hour 45 minutes to 2 hours until a toothpick comes out mostly clean.
  9. Cool completely in the pan. Wrap and rest overnight for best flavor and texture.

Notes

Low-and-slow baking is essential. The cake improves after resting overnight. Excellent for gifting. Store tightly wrapped. Freezes well.