Dried fruit cake recipe

The perfect cake for Tu-Bishvat and any other day.
The first time I had this cake was at my friends' Anat. Her friend made it for her after she had her baby, a perfect energy cake for any nursing mom. Shameless me, I was sitting next to her, slowly slicing the cake away, one sliver slice at a time.
Before we knew it was nearly gone.

I was waiting patiently to share this cake with you for Tu-Bishvat, so here it is - the recipe... via an Israeli site: the good life

The advantages of this cake:

• delicious
• very quick to make
• It lasts for a relatively long time (not that it would…in my house anyways)
• perfect with tea and/or espresso
• I consider it as a healthy cake I hope you will agree with me on that one

OK, now for the recipe:

You will need:
3/4 cup whole almonds
3/4 cup half walnuts
3/4 cup whole hazelnuts
1 cup black grapes
1 cup golden grapes
1/2 cup dried apricots
1/2 cup dates
optional: few pieces of dried ginger (will make it a little spicy)

10 spoons of whole wheat flour
8 spoons of brown sugar
3 eggs
2 spoons of squeezed lemon
2 spoons of almond extract or amaretto liquer

Note: when I was making the cake, I wasn't very precise about the dried fruit and nuts quantities. I did it according to what I had at home. and I also didn’t add any almond extract but used some vanilla extract instead.

How to:

• slice apricots, dates and ginger
• mix together with nuts and raisins
• add flour+sugar, stir using your hands
• add eggs, lemon juice and almond extract
• mix well till you can’t see any flour on the fruits and nuts
• pour into a pan (elongated rectangle pans are best for this cake)
• tighten the mixture into the pan

Bake for approximately 45 minutes at 320 ˚f  if the raisins start to burn a little, cover with aluminum foil

Let cool down before slicing.

When you serve the cake, slice it really thin.

enjoy.

tali