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As soon as I saw the photo for this Fruit and Nut Cake in the Tartine Bread cookbook I knew I had to make it! I love that it’s mostly dried fruit, walnuts, and pecans with just enough brown sugar cake batter to hold it all together. Each slice is almost stained-glass-esque with the apricots, cherries, and figs.

My recipe is based on and inspired by one from the famous Tartine bakery based in San Francisco. It’s on my dream list of bakeries to visit! Their recipe calls for a mix of gluten free flours and it’s great that way but I use my usual King Arthur all-purpose flour. Originally the recipe was by weight and that’s how I like to make it but here I’ve converted it to cups.

Fruit and Nut Bread sliced from the loaf.

If my memory serves me, they call for a different mix of dried fruit as well but I like this variety. The important ones to keep are dried figs and dates. Other than that just use what you like or have on hand. Apricots really add to the flavor, texture, and color so I do recommend using them. The dried cherries, especially tart cherries, give a nice contrast to the sweeter fruits and cake itself. They call for whole dates that you pit and chop but I but chopped dates and save myself a step.

Fruit and Nut Cake Recipe

  • 2 1/4 cups dried dates and figs, quartered if whole
  • 1 1/4 cup dried fruit, cherries, apricots, raisins, cranberries, or currents
  • 2 cups walnuts and pecans
  • 3/4 cup brown sugar, packed
  • 3/4 cup all-purpose flour, substitute whole wheat or gluten free flour if preferred
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract

Prep the dried fruit

Dried fruits and nuts for Fruit and Nut Cake.

Start by measuring the fruit and chopping up any whole dried fruit. I usually measure everything out in bowls and then prep each one.

Dried figs in a white bowl on a scale.

Cut the stem off the dried figs and halve or quarter them depending on their size. If you have whole dates, cut a slit down the length of each one and remove the pit. It’s a sticky job but not difficult. Chop the dates in half. If you bought chopped dates, just measure them into the bowl.

Dried whole apricots and figs on a wooden cutting board.
Removing the stem and chopping dried figs for Tartine Fruit and Nut Cake.
Chopped apricots and figs on a wooden cutting board for Fruit and Nut Cake.

After the dates are measured and chopped if needed, put all the fruit in a large mixing bowl. Again, use whatever dried fruit you like, have on hand, or can afford. I haven’t tried dried mango, prunes, or pineapple but they would be nice here too.

Dried chopped dates in a white bowl on a kitchen scale.
Mixed dried fruit in a crockery bowl.

About affordability, dried fruit isn’t necessarily a cheap food but I shop around and buy in bulk. They are an important part of food storage because they are shelf-stable, last a long time, and can provide a lot of nutrients. My main sources are Natural Grocers and Sam’s Club. Here is a post about how I manage grocery shopping for a frugal family. Also this recipe makes a large loaf that can be thinly sliced and stored in the freezer so the cost comes out pretty low per serving.

Making the Fruit and Nut Cake batter

The last part to prep is the chopped nuts. Measure the walnuts and pecans, then chop them before adding to the bowl. You can use any nuts you prefer, walnuts and pecans are what I like best here. Walnuts add a slightly bitter note and richness while pecans add a sweetness. Nuts are important for texture, crunch, and flavor so don’t skip them!

Chopped nuts on a wooden cutting board.
Chopped nuts added to chopped dried fruit in a crockery mixing bowl.

Now it’s time to add the cake ingredients! This has a very simple batter that is basically just a binder for the fruit and nuts. Measure the brown sugar, flour, salt, baking soda, and baking powder right into the bowl with the chopped ingredients. Toss together to mix, making sure to break up any lumps of brown sugar.

Sugar, flour, added to fruit and nuts in a crockery mixing bowl.
Dry ingredients mixed through chopped fruit and nuts for Fruit and Nut Cake.
Breaking up lumps of brown sugar in cake mixture.

Break your eggs into a small bowl and whisk lightly to combine before adding to the mixing bowl along with the vanilla extract. Stir the mixture thoroughly to incorporate the eggs. This will be a very thick sticky mixture, not really a batter.

Eggs in a bowl with a whisk for Fruit and Nut Cake.
Beaten eggs added to ingredients for Fruit and Nut Cake.
Finished batter for Fruit and Nut Cake in a crockery mixing bowl.

Baking and storing the cake

Scrape the batter into a parchment lined 9 by 4 inch loaf pan and smooth the top. I lightly press as I’m smoothing the top to make sure it’s evenly packed into the pan. You don’t want the edges to be a lot thinner than the center or they will burn before the cake is finished baking.

Batter in a crockery bowl and a parchment lined loaf pan for baking.
Cake batter in a parchment lined loaf pan.

Bake in a preheated 300 degree oven for 1 1/2 to 2 hours. Check the cake at 1 1/2 hours, the middle should be dry and firm. If it’s wet looking or soft at all, bake for 15 more minutes and check again. You will want to bake the cake until it’s dry in the center. This is a long bake time but with such a dense cake and the lower oven temperature it’s going to take a while.

Fruit and Nut Cake baked in a parchment lined loaf pan.
Close-up of baked Fruit and Nut Cake on parchment paper.

Let the cake cool in the pan for 10 minutes then remove cake, paper and all, to cool on a wire rack. Don’t try to slice it until it’s completely cooled. I slice it with a serrated bread knife and store in a ziptop bag in the freezer. This Fruit and Nut Cake makes a great on-the-go breakfast or snack as well as a very special gift for someone you love!

Fruit and Nut Cake

Audra Lynn
Dense cake packed with dried fruit, walnuts, and pecans. This is perfect as a healthy alternative to expensive granola bars. Based on a recipe from Tartine Bread.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Course Dessert, Snack
Cuisine American
Servings 20 slices

Ingredients
  

  • 2 1/4 cups dried dates and figs quartered if whole
  • 1 1/4 cup dried fruit cherries, apricots, raisins, cranberries, or currents
  • 2 cups nuts walnuts and pecans
  • 3/4 cup brown sugar packed
  • 3/4 cup all-purpose flour can substitute whole wheat or gluten free flour
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3 large eggs beaten
  • 1 tsp vanilla extract

Instructions
 

  • Start by prepping the dried fruit. Quarter the dates, removing seeds if they have them. You can also use chopped dates. Cut the stems off of the dried figs and quarter them. Chop the dried apricots if you're using them. Add these and any other dried fruit to a large mixing bowl.
  • Roughly chop the nuts and add to the mixing bowl. Stir to combine the dried fruit and nuts.
  • Add the brown sugar, all-purpose flour, kosher salt, baking soda, and baking powder to the fruit and nut mixture. Stir to mix them together and break up any clumps of brown sugar.
  • Whisk the eggs and vanilla together in a small bowl and add to the mixing bowl. Stir the egg mixture into the floury fruit and nut mixture until it's evenly coated and sticky.
  • Scrape into a parchment lined 9 by 4 inch loaf pan. Bake at 300° for 1 1/2 to 2 hours. Check at 1 1/2 hours to see if the center is dry and firm. Bake an additional 15 to 30 minutes if needed.
  • Cool completely in the pan before removing. Slice to serve or store the sliced cake in a ziptop bag in the freezer to eat later.
Keyword Cake, Dessert, Fruit