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Nutty Chip Fruit Cake recipe

Nutty Chip Fruit Cake.

A fruitcake chockful of nuts, dates, candiedcherries AND chocolate chips!

Recipe: Nutty Chip FruitCake

2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt2 cups chopped pecans or almonds1 cup (about 4-ounces) chopped dates1 cup (about 8-ounces) red and/orgreen glace cherries, halved2/3 cup (about 4-ounces) semi-sweet chocolatemorsels6 large eggs1 cup granulated sugar1 teaspoon vanilla extractAdditional halved glace cherries orconfectioners’ sugar, optional

  • In large bowl, stir together flour, bakingpowder and salt. Stir in nuts, fruits and chocolate morsels.Set aside. In small mixing bowl at medium speed, beat togethereggs, sugar and vanilla until well blended. Fold into reservedflour mixture. Pour into greased and floured 9 cup fluted tubepan.
  • Bake in preheated 300°F (150°C)oven until lightly browned and cake tester inserted in centercomes out clean, about 50 to 60 minutes. Cool on wire rack 10minutes. Remove from pan and cool completely. Garnish with additionalhalved cherries, if desired.

    Makes 12 servings.

    Recipe and photograph provided courtesyof The American Egg Board

    Eggless Fruit and Nut Cake Recipe

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  • Comments

    1 Comment


    We use eggs in our recipe because it produces a richer, cake-like texture and the chocolate mixture binds well with the biscuits and nuts. Hi Jenny, which ingredient is your question about?

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