Updated: Apr 25
As an affiliate partner, I was given some ingredients every month from Hexa. And for a couple of months in a row, I received this nuts-fruits-snack as a gift. I know it would be right to showcase this lovely snack from Hexa.
Check out Hexa!
Look at the awesome nutty fruity combination!
I was googling "cake with nuts" and Nut Loaf kept popping up on my search list. To make my research more appealing, it even appeared on my TikTok feed. Yes! @bdylanhollis & Joy of Baking inspired me to make this wonderful nut loaf.
I was hesitant cos, it is very much like a Xmas cake but without all the spices and liqueur. But I was too eager and curious not to give it a shot.
I will just allow this photo to speak how yummilicious this nut loaf is...
I am glad that I did cos this is a marvelous loaf of cake. It is dense, moist, nutty, fruity and packed full of flavors (even without all the spices and liqueur). The only bad thing is you need to wait until the next day before slicing and serving. In closing, even tho it isn't Xmas, give yourself, your families and friends a treat by making this nut loaf.
(Make one 4.5 inch X 8.5 inch loaf)
Unbleached All Purpose Flour, 95g
Baking Powder, 1/4 TSP
Baking Soda, 1/4 TSP
Sea Salt, 1/4 TSP
Dark Muscovado Sugar, 150g
Nuts and Dried Fruits Mix Preferably Hexa & Foodsterr Coarsely Chopped, 700g or A Combination of Raisins, Currants, Dried Apricots, Candied Orange Peels, Dried Cranberries, Blueberries, Almonds, Hazelnuts, Walnuts, Pecans, Pistachios, Macadamias, or Cashew Nuts.
Pure Vanilla Paste, 1 TSP
4.5" X 8.5" Loaf Pan
Hand / Stand Mixer
Preheat the oven to 150 degree celsius or 300 fahrenheit.
Grease the loaf pan with some neutral oil and line with parchment paper.
In a large bowl, add flour, baking powder, baking soda, salt and sugar.
Mix until well combined.
Add in the nuts and dried fruits mix.
Coat all the nuts and fruits well by mixing with your hands.
In another bowl, add eggs and vanilla.
Whisk until pale yellowish or tripled in volume with a hand or stand mixer.
Fold the egg mixture into the flour mixture until everything is fully incorporated.
Transfer into the prepared loaf pan.
Use an offset spatula to pack the batter down properly as this is a very dry batter.
Wack into the oven and bake for 65 to 80 mins or until it is dark brownish.
Set aside to cool down completely.
Unmold and wrap with cling film or parchment paper.
Set aside at room temperature in a cool and dry place.
It will taste better the next day.
Keep the loaf wrapped at room temperature for up to 3 days before chilling in the fridge. I do not think it will last that long cos this is so yummilicious.
100x better than a protein bar...
Nutty, fruity, dense, moist and fulla flavors...