Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chunky Nut and Dried Fruitcake Recipe
    Lost? Site Map

    Chunky Nut and Dried Fruitcake

    Chunky Nut and Dried Fruitcake. Photo by Gigi #23

    1/1 Photo of Chunky Nut and Dried Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Gigi #23's Note:

    No candied fruits! I made a similar fruitcake last year and was anxious to make it again as it was delicious. It has just enough batter to hold all the luscious ingredients together. I searched everywhere and finally found this which is really close. I use a silicone tube pan. I've fallen in love with the silicone bakeware. Recipes never stick! This came originally from the Better Homes and Gardens Annual Recipes, 2008. I substituted butter for the shortening to avoid trans fats, and walnuts for Brazil nuts for taste. Last year I bought the bags of dried blueberries and cherries separately...a little pricey. But this year I found a mixed bag of dried berries at Costco. It had just enough and a little more of each.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 20


    Tube pan

    Units: US | Metric


    1. 1
      Preheat oven to 325°F Grease and flour 10 inch tube pan;, set aside. In very large bowl beat butter and shortening with electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in extract. Alternately beat in flour and orange juice, beating on low speed after each addition just until combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading top evenly.
    2. 2
      Bake 1 1/4 hours or until wooden skewer inserted into cake comes out clean. If necessary, cover top of cake with aluminum foil anywhere from the last 30 minutes to the last 15 or 20 minutes to prevent over browning. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap cake in cheesecloth that has been soaked in brandy or orange juice. Wrap cake in foil and refrigerate up to 1 month. Moisten cheesecloth every week.

    Ratings & Reviews:


    Nutritional Facts for Chunky Nut and Dried Fruitcake

    Serving Size: 1 (79 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 324.0
    Calories from Fat 191
    Total Fat 21.2 g
    Saturated Fat 5.9 g
    Cholesterol 54.5 mg
    Sodium 119.8 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 3.2 g
    Sugars 18.9 g
    Protein 5.5 g

    The following items or measurements are not included:

    dried cherries

    dried blueberries

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes