St. Nicholas Dried Fruit Cake Recipe

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Servings: 12


Cost per serving $2.15 view details


  1. Lightly butter a 5- by 9-inch loaf pan. Line with cooking parchment.
  2. In a bowl with a mixer, beat 1 c. butter with sugar till fluffy.
  3. Beat in Large eggs, 1 at a time, till well blended. Beat in molasses.
  4. Mix flour, cinnamon, nutmeg, cardamom, cloves, and allspice. Add in to egg mix; beat just till blended.
  5. Set aside 6 to 8 apricots, 10 to 12 pecan halves, and 1 pineapple ring.
  6. Cut remaining pineapple into 3/4-inch pcs and add in to batter along with the remaining apricots and pecans and the cranberries and cherries. Stir till well mixed.
  7. Scrape batter into parchment-lined pan, pressing firmly to eliminate air pockets; spread top level.
  8. Bake in a 275 degree oven till cake is hard in center when touched, about 3 hrs. If it browns too rapidly, drape with foil.
  9. Cold in pan on rack at least 2 1/2 hrs. Lift out cake; peel off parchment.
  10. Mix apricot jam with liqueur and brush over top of cake. Decoratively arrange reserved apricots, pecans, and pineapple in apricot glaze; brush more apricot jam mix over fruit. Wrap airtight and refrigerateat least 1 day.
  11. This recipe yields 1 cake; about 25 servings.
  12. Comments: Bake cake at least 1 day or possibly up to 2 months ahead; cold and wrap in cheesecloth or possibly a thin towel saturated with orange-flavor liqueur. Refrigerateairtight, and about every 10 days, moisten cloth with more liqueur. Serve thin slices of cake plain, with vanilla ice cream topped with rum-plumped raisins, or possibly with rum-raisin ice cream. Wrap and continue to age extra cake.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 175g
Recipe makes 12 servings
Calories 448  
Calories from Fat 221 49%
Total Fat 25.4g 32%
Saturated Fat 11.17g 45%
Trans Fat 0.0g  
Cholesterol 145mg 48%
Sodium 152mg 6%
Potassium 355mg 10%
Total Carbs 51.99g 14%
Dietary Fiber 3.6g 12%
Sugars 33.91g 23%
Protein 6.35g 10%
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