Go Back

Golden Fruit and Nut Cake

Makes 1 loaf or 4 mini loaves
Prep Time8 mins
Cook Time30 mins
Course: Appetizer, bread, cake, Dessert
Cuisine: American, Southern
Keyword: angel food cake, dessert, fruitcake, holiday dessert
Author: Virginia Willis

Ingredients

  • 8 tablespoons unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature
  • 1 1/2 cups all purpose flour
  • 1 cup unsweetened applesauce
  • 1 cup mixed dried fruits of your choice
  • 1/4 cup pecans

Instructions

  • Heat the oven to 350°F. Lightly grease r 4 5" x 3" mini loaf pans or 1 9" x 5" loaf pan o. Place the butter, sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth.
  • Add the eggs one at a time, beating well after each addition. Add the flour, stirring to combine. Stir in the applesauce.
  • Stir in the fruits and nuts.
  • Spoon the batter into the prepared pans, smoothing the top. Bake the cakes until they pull away from the sides of the pan and an instant read thermometer registers 205°F, about 30 minutes for the smaller loaves and 60 for the larger loaf. (You may need to cover the larger loaf in foil at the end of baking.)
  • Remove the cakes from the oven and let cool slightly. Turn out onto a wire rack to cool completely.