Recipes and Cooking Chunky Dried Fruit Cake 4.0 (5) This fruitcake recipe features a delicious mix of nuts, apricots, cherries, blueberries, cranberries, and pitted whole dates. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2008 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 75 mins Cool Time: 15 mins Total Time: 2 hrs Servings: 20 Jump to Nutrition Facts Ingredients ½ cup butter, softened ⅓ cup butter-flavored shortening 1 cup sugar ¾ teaspoon baking powder 4 eggs 1 ½ teaspoon almond extract 1 ½ cup all-purpose flour ⅓ cup orange juice 1 ¼ cup Brazil nuts, coarsely chopped ¾ cup blanched whole almonds 1 cup pecan halves 1 cup dried apricots, halved (7 oz.) 1 cup dried cherries (6 oz.) ¾ cup dried blueberries ¾ cup dried cranberries ¾ cup pitted whole dates, halved (4 oz.) Brandy or orange juice Directions Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan; set aside. In extra-large bowl beat butter and shortening with electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and 1/2 teaspoon salt. Beat until combined, scraping sides of bowl as needed. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. Alternately beat in flour and orange juice, beating on low speed after each addition until just combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading evenly. Bake for 1-1/4 hours, or until a wooden skewer inserted in cake comes out clean. To prevent over-browning, cover cake with foil during last 15 to 20 minutes of baking. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely on rack. Wrap cake in cheesecloth soaked in brandy or orange juice. Wrap cloth-wrapped cake in foil; refrigerate overnight. Store in refrigerator up to month, moistening cheesecloth with additional brandy or juice once a week. Makes 20 servings. Print Nutrition Facts (per serving) 396 Calories 21g Fat 45g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 396 % Daily Value * Total Fat 21g 27% Saturated Fat 6g 30% Cholesterol 55mg 18% Sodium 124mg 5% Total Carbohydrate 45g 16% Total Sugars 27g Protein 6g Vitamin C 2.4mg 12% Calcium 70.7mg 5% Iron 2.5mg 14% Potassium 311mg 7% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.