Name: Rich Fruit and Nut Cake with Orange Cardamom Cashew Cream
Prep time: 15 min
Cook time: 75 min
Total time: 105 min
Ingredients: 2 cups dried fruit mix (such as cranberries, dates, or figs); 1 cup nuts ((e.g., almonds, hazelnuts, walnuts)); 2 cups buckwheat flour (or oat flour for a lighter texture); 1 teaspoon baking soda; 1 cup orange juice (freshly squeezed); 1 cup cashews (for cream); 1 teaspoon cardamom (or cinnamon as a substitute)

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As I stood by the oven, the sweet aroma of warm spices and citrus wafted through my kitchen, instantly transporting me to joyous holiday feasts of years past. Today, I’m thrilled to share my recipe for a Fruit and Nut Cake with Orange Cardamom Cashew Cream—an indulgent yet wholesome treat that embraces the season’s spirit. This cake is rich, moist, and completely vegan, making it a crowd-pleaser for everyone, including those with dietary restrictions. Not only does it come together in a breeze, but its vibrant flavors of dried fruits and nuts create a delightful harmony, sure to impress your guests. Ready to elevate your festive dessert lineup? Let’s dive into this delicious celebration!

Why is this cake a must-try?

Festive flavors abound in this delightful cake, perfect for holiday gatherings! Moist and rich, each slice delivers a burst of sweet fruit complemented by the warm spice of cardamom. Vegan and gluten-free makes it an inclusive option for all your friends and family. Easily customizable, you can tailor the nut and fruit mix to suit your preferences. Whether served at a winter celebration or enjoyed with a cup of tea, this cake pairs beautifully with a dollop of Zesty Orange Cardamom Cashew Cream. Make it ahead of time, and watch the flavors intensify for a truly memorable dessert!

Fruit and Nut Cake Ingredients

• Perfect for your festive baking!

Dried Fruit Mix – Provides sweetness and moisture; try cranberries, dates, or figs for a rich flavor.
Nuts (Almonds, Hazelnuts, Walnuts) – Adds crunch and structure; any combination will work, or use your favorite nuts like pecans.
Buckwheat Flour – Acts as the primary dry ingredient, giving the cake body; substitute with oat flour for a lighter texture if desired.
Baking Soda – Provides lift during baking; no substitutions usually needed.
Orange Juice – Enhances flavor and moistness; freshly squeezed is best for robust taste.
Cashews (for cream) – A creamy base for the topping; macadamia nuts or coconut cream can replace them for variety.
Cardamom – Adds a warm, aromatic flavor; reduce or replace with cinnamon if you prefer a different spice.

Step‑by‑Step Instructions for Fruit and Nut Cake with Orange Cardamom Cashew Cream

Step 1: Prepare Dried Fruit
Begin by soaking your chosen dried fruit mix in freshly squeezed orange juice for at least 2 hours, allowing the fruits to plump and absorb the citrusy flavor. This step enhances the moisture content of the Fruit and Nut Cake, giving it a rich texture. If time allows, soak overnight for maximum flavor.

Step 2: Preheat Oven
While the fruit is soaking, preheat your oven to 325°F (165°C). This lower temperature ensures even baking, allowing the cake to rise gently without burning the top. Prepare an 8-inch round cake tin by lining it with parchment paper, making it easy to release your cake once baked.

Step 3: Mix Dry Ingredients
In a medium-sized mixing bowl, combine buckwheat flour with baking soda, whisking them together thoroughly. This ensures the baking soda is evenly distributed, which is crucial for the cake’s rise. The dry mix will form the base of your Fruit and Nut Cake, providing structure and body to support the other ingredients.

Step 4: Combine Wet Ingredients
In a separate large bowl, combine the soaked fruit (including the flavorful orange juice) with the chopped nuts and any remaining wet ingredients. Stir gently to mix and avoid breaking up the fruit too much. This mixture will contribute to the cake’s moistness and create a delightful contrast with the dry ingredients.

Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This is where the magic happens, transforming separate components into a cohesive batter for your Fruit and Nut Cake, rich and full of texture.

Step 6: Bake
Pour the batter into the prepared cake tin, ensuring it is evenly spread out. Place it in the preheated oven and bake for 1 to 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out sticky but not wet. The edges should be slightly golden when the cake is ready.

Step 7: Cool
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10-15 minutes. Carefully transfer the cake to a wire rack to cool completely. This step is essential for achieving the right texture in your Fruit and Nut Cake, allowing it to firm up properly before slicing.

Step 8: Prepare Cashew Cream
While the cake cools, prepare the Orange Cardamom Cashew Cream. Blend the soaked cashews with a splash of orange juice and a pinch of cardamom until smooth and creamy. This zesty topping will beautifully complement your Fruit and Nut Cake, adding a rich, aromatic layer that enhances each slice.

Step 9: Serve
Once the cake has cooled completely, slice it and serve it alongside the vibrant Orange Cardamom Cashew Cream. Presenting the cream on the side allows everyone to enjoy the delightful combination of flavors at their own pace, making this dessert even more inviting at your festive gatherings.

Make Ahead Options

These Fruit and Nut Cake with Orange Cardamom Cashew Cream are perfect for busy home cooks looking to save time during the festive season! You can soak the dried fruits in orange juice up to 24 hours in advance to allow for maximum flavor absorption. Additionally, the cake batter can be prepared and stored in the refrigerator for up to 3 days before baking—just ensure to cover it tightly to maintain moisture. When you’re ready to enjoy this delightful dessert, pour the batter into your prepared cake tin and bake as directed. Serve with the freshly made cashew cream, and you’ll have a delightful treat that’s just as delicious as if it were made fresh that day!

Expert Tips for Fruit and Nut Cake

Soak the Fruit: Ensure the dried fruit is well-soaked in orange juice for at least 2 hours to maximize moisture and flavor absorption.
Low and Slow Baking: Bake at 325°F for even cooking without burning the top; this retains moisture and enhances flavor.
Avoid Overmixing: When combining the wet and dry ingredients, mix gently until just combined to keep your cake’s texture light and airy.
Proper Cooling: Let the cake cool completely in the tin before transferring to a wire rack; this prevents crumbling and ensures the right density.
Serving Suggestion: Serve the zesty Orange Cardamom Cashew Cream on the side to allow guests to enjoy the cake’s rich flavors without overpowering them.

How to Store and Freeze Fruit and Nut Cake

Fridge: Store your Fruit and Nut Cake in an airtight container in the refrigerator for up to 7 days to maintain its moistness and flavor.

Freezer: If you want to keep it longer, slice the cake and wrap each piece tightly in plastic wrap, then place them in an airtight container. It can be frozen for up to 3 months without compromising quality.

Thawing: To enjoy frozen slices, simply transfer them to the fridge overnight or let them sit at room temperature for 1–2 hours before serving.

Reheating: Warm individual slices in the microwave for about 10-15 seconds if you desire a fresh-out-of-the-oven feel. Enjoy with a dollop of the zesty Orange Cardamom Cashew Cream for the best experience!

What to Serve with Festive Rich Vegan & Gluten-Free Fruit and Nut Cake?

Imagine the warm glow of your kitchen, filled with delightful scents and laughter, as you prepare a perfect meal to share alongside this luscious cake.

Creamy Mashed Potatoes: Their velvety texture pairs well, enhancing the cake’s rich flavors while providing a comforting element to the meal.
Mixed Greens Salad: A bright salad with citrus vinaigrette adds a refreshing contrast, balancing the sweetness of the cake beautifully.
Spiced Mulled Wine: This aromatic drink will warm up your gathering while echoing the cake’s festive spices.
Roasted Root Vegetables: Their earthy sweetness complements the fragrant notes of the cake, creating a perfect balance of flavors on your plate.
Coconut Rice Pudding: This light, creamy dessert adds a tropical twist, making it a delicious, dairy-free companion to the cake.
Ginger Cookies: A crunchy, spiced treat that mirrors the flavors in the cake and offers a satisfying texture contrast.

Pairing these ideas with your Fruit and Nut Cake with Orange Cardamom Cashew Cream not only creates a feast for the senses, but also brings joy and connection to your table.

Fruit and Nut Cake Variations

Feel free to unleash your creativity and give this cake a personal twist with these delightful variations!

Seasonal Fruit: Swap out the dried fruit for seasonal options like dried cherries or apple chunks for a fresh flavor. Each choice brings a unique character to the cake, making it versatile for any occasion.
Nut Medley: Experiment with nut blends by including pecans or macadamia nuts for a richer flavor profile. Imagine the buttery goodness of macadamias dancing with the spices—simply irresistible!
Gluten-Free Alternatives: If buckwheat flour isn’t your favorite, substitute it with almond or oat flour for a lighter texture. This will offer a deliciously airy crumb while keeping the cake entirely gluten-free.
Add Spices: Instead of cardamom, boost the warmth with ground ginger or nutmeg for a spiced holiday vibe. Each spice can subtly transform the character of the cake, inviting cozy memories with every bite.
Zesty Citrus Blast: Incorporate lemon or lime zest into the batter for an extra citrus punch. This brightens the flavors and pairs beautifully with the orange cardamom cream!
Creamy Topping Twists: Substitute the cashew cream with coconut whipped cream for a tropical twist, perfect for summer events. This switch brings a light, fluffy texture that complements the dense cake beautifully.
Sweets and Treats: Drizzle a little maple syrup or agave nectar over the top before serving for an added layer of sweetness. This simple addition provides a stunning visual and a touch of indulgence.
Toasted Dreams: Toast the nuts before adding them to the batter for an enhanced crunch and nutty flavor. The toasted aroma will fill your kitchen, making the baking experience even more delightful!

These variations can turn your festive cake into a delightful experience. Whether you want to try a new flavor or work with dietary preferences, there’s fun to be had—especially when enjoyed alongside a slice of Tropical Fruit Salad or paired with a glass of Tropical Fruit Punch. Enjoy crafting your perfect version of this seasonal treat!

Fruit and Nut Cake with Orange Cardamom Cashew Cream Recipe FAQs

What should I look for when selecting dried fruit?
Absolutely! When choosing dried fruit for your cake, opt for a mix that is plump and vibrant. Check for any dark spots or a hard texture, which indicates age. Look for cranberries, dates, and figs; they provide a rich sweetness and moisture. If you prefer, feel free to substitute with apricots, raisins, or cherries based on your taste!

How should I store my Fruit and Nut Cake?
To keep your cake fresh and delicious, store it in an airtight container in the refrigerator for up to 7 days. This will help maintain its moisture and flavor. I often make this cake ahead of time for gatherings, and it only gets better as it rests!

Can I freeze the Fruit and Nut Cake?
Yes, you can! To freeze, slice the cake and wrap each piece tightly in plastic wrap, then place them in an airtight container. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy, just transfer the slices to the fridge overnight or let them thaw at room temperature for 1 to 2 hours. For an extra treat, warm them in the microwave for about 10-15 seconds.

What can I do if my cake doesn’t rise properly?
Very! If your cake doesn’t rise as expected, check your baking soda’s freshness; it should be within its expiration date for optimal lift. Ensure you mixed the dry ingredients thoroughly with the wet ingredients without overmixing. If it still seems dense, it may need a bit more time at lower temperatures to bake thoroughly without burning.

Is this cake suitable for people with nut allergies?
If you’re serving someone with nut allergies, I recommend substituting the nuts entirely. You can replace them with more dried fruit or seeds like pumpkin or sunflower seeds. Just be aware that it may alter the texture slightly. Always check for potential allergens in your specific ingredients as well!

What’s the best way to serve this cake?
Serving this cake is a delight! Slice it and present it on a beautiful platter alongside the Orange Cardamom Cashew Cream. The cream enhances the cake’s flavors without overpowering them, allowing everyone to enjoy a rich yet balanced dessert experience at your festive gatherings.