Dried Fruit and Olive Oil Cake



by Chef Laura Frankel, LaurasKosherKitchen

This is a very dense, rich, cake. It is deliciously scented with vanilla and the perfume of dried fruit. The flavor of the olive oil punctuates the fruit and the apple cider adds a crisp autumnal bite.I have started using sea salt when I bake as the salt dissolves completely. I have better results with sea salt than with kosher salt, but either will work. We serve this cake for lunch during the holidays or even for a quick breakfast before heading off to the synagogue.


3 cups plus 2 tablespoons flour
4 eggs
1 cup sugar
zest of 1 orange
3⁄4 cup best quality extra-virgin olive oil
2⁄3 cup apple cider (I prefer unfiltered)
3 teaspoons vanilla extract or 2 vanilla beans scraped
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup chopped dried figs, dates, apricots, or raisins*

Apple Cider Glaze
1 1/4 cup confectioner’s sugar
3 tablespoons apple cider
1/2 teaspoon vanilla extract


Preheat oven to 325°.

Grease an 11-cup bundt pan with olive oil or baking spray and dust with flour. Set prepared pan aside.

Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add remaining 3 cups flour, orange zest, oil, cider, and vanilla and stir with a wooden spoon until well combined. Add baking powder and salt and stir until thoroughly combined.

Spoon 1/2 of the batter into bundt pan, and sprinkle dried fruit on top. Add the remaining batter. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan.

Make Glaze: Whisk glaze ingrredients together until thick and creamy. Drizzle on cake or sprinkle with powdered sugar.


Recipes: Cakes, Dried Fruit, Parve, Kosher

*can use any dried fruit you like

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