Quick Description
This Fruit and Nut Cake is a rustic and moist cake loaded with raisins, dried apricots, and nuts. It’s simple to make, packed with flavor, and offers a wonderful balance of sweetness and texture. The hearty oats and dried fruits create a satisfying, chewy crumb, perfect for serving as a snack or a dessert.
Servings & Timing
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Bake Time: 45–50 minutes
- Total Time: ~1 hour 5 minutes
Ingredients List
For the Cake
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 large egg
- ½ cup unsweetened applesauce
- ½ cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 cup dried raisins
- 1 cup dried apricots, chopped
- ½ cup walnuts or pecans, chopped (optional)
For Optional Glaze
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
Instructions
Step 1: Preheat and Prepare Pan
- Preheat the oven to 350°F (175°C).
- Grease or line a 9-inch round or square cake pan with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir well to mix.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk the egg, applesauce, milk, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet mixture to the dry ingredients, stirring until just combined (do not overmix).
Step 5: Add Fruits and Nuts
- Gently fold in the raisins, chopped apricots, and nuts (if using).
Step 6: Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Optional Glaze
- If desired, drizzle with honey or maple syrup and a bit of vanilla extract for added sweetness.
- Serve warm or at room temperature.
Additional Notes
- Raisin Substitutes: You can swap raisins for other dried fruits such as cranberries, cherries, or figs.
- Nuts: Feel free to use any nuts you prefer, such as almonds, cashews, or pistachios, for added texture.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Texture Variation: For a slightly firmer texture, reduce the applesauce to ¼ cup and add an extra ¼ cup of flour.
Dietary Info
- Vegetarian
- Dairy-Free (if using plant-based milk)
- Can be made Gluten-Free (with flour substitution)
- Contains Fiber (from oats and dried fruits)
Recipe Variations & Serving Suggestions
- Spiced Fruit and Nut Cake – Add a pinch of ground nutmeg and clove for a spiced version.
- Orange Zest Addition – Add 1 tsp of orange zest to the batter for a citrusy kick.
- Caramelized Banana Cake – Add mashed ripe bananas to the batter for extra moistness and flavor.
- Chocolate Chips – Stir in ½ cup of mini chocolate chips for a sweeter twist.
Storage & Make-Ahead
- Room Temperature: This cake keeps well at room temperature for up to 3 days in an airtight container.
- Refrigeration: Store leftovers in the fridge for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 1 month. Let thaw before serving.
FAQs
Q: Can I use other dried fruits instead of raisins and apricots?
Absolutely! You can swap in cranberries, cherries, or figs for a different flavor profile.
Q: My cake is a bit dry, what should I do?
Make sure not to overmix the batter, and keep an eye on the baking time — every oven is different. You can also add a little extra applesauce to moisten the cake.
Q: Can I frost this cake?
While it’s typically enjoyed plain, you could top it with a simple glaze or whipped cream if desired.
Optional Personal Story
“This cake reminds me of my childhood when my grandmother would bake similar versions for family gatherings. The combination of dried fruits and oats made it feel so wholesome, and we always enjoyed it with a cup of tea in the afternoon.”
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