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Mixed Fruit and Nut Cake

Mixed Fruit and Nut Cake

This is our family favorite cake over the holiday season.  I usually make it at least a week in advance to allow it to get really moist.



  • 6 ounces (1 1/2 stick) unsalted butter, at room temperature
  • 2 cups self-rising flour
  • 1/2 cup sugar
  • 1/2 cup dry cranberries
  • 1/2 cup dark raisins or currents
  • 1/2 cup walnuts, whole or pieces
  • 1/4 cup glazed red cherries, quartered
  • 3 eggs OR [for vegetarian version: use 3/4 cup applesauce + 1 tablespoon yogurt]
  • 1 level tablespoon cinnamon powder



1 regular loaf pan, greased and lined with parchment OR

4 mini loaf pans, greased and line with parchment paper



Mix all the ingredients together in a bowl.

Transfer the mixture in a loaf pan or 4 mini loaf pans.

Scoop the mixture from the center of the pan to the sides.  This will help rise the cake in an even loaf and not create a hump.


Baking Time:

Bake in the middle of a pre-heated oven at 325 degree Fahrenheit (not 350 degrees Fahrenheit)

For a regular loaf pan: bake for approximately 80-90 minutes till golden brown

For the mini loaf pans: bake for approximately 45-50 minutes till golden brown

You can also use a cake tester to check if the center is done.



Cool the cake on a wire rack.  Once completely cold, wrap with parchment/wax paper, then with foil paper and store in an airtight container for at least one week. The cake will become really moist in a week.


Serving suggestion:

Pour some hot custard sauce over a slice of the cake, with a sprinkle of cinnamon or nutmeg on the sauce or simply serve a slice with a cup of tea or coffee.


[Makes 1 regular loaf or 4 mini loaves]