Problem is, I don't think this one will make it till Christmas. Better Half just ate half of it... smileys/smile.gif
Here's the recipe:
(Makes two cakes. Tastes great with coffee or tea!)
1 cup flour
1/2 cup sugar
1 tsp baking powder
I tsp vanilla
1/2 pound dates. (Cut in half and remove stones.)
1/2 pound dried apricots - cut in four
1/2 cup raisins
2 cups shelled walnuts
3 eggs (add one more egg if you have problems making a dough at the end.)
Mix the dried fruit and walnuts in a bowl. Add 1 T of the flour to the mix and blend well. (When you coat the dried fruits in flour before micing it to the dough you prevent the fruit sinking to the bottom of the cake.)
Mix the dry ingredients in a separate bowl.
Add the dry ingredients to the fruit-nut mix, and blend well.
Whisk the eggs with a whisker untill the egg whites and the yolk are blended well. Add the eggs to the fruit-nut mix and blend very well.
There is very little "dough" in this recipe so don't be alarmed if you end up with a large fruit-nut ball. It's normal.
Divide dough into two pre-oiled bread baking forms (My form holds approximately 4 cups).
Bake at 300F for 1 hour and 15 minutes (To prevent cake from burning, cover with parchment paper the last 15- 30 minutes of baking.)
In an ideal world you wrap this cake - after it's cooled of course - in plastic and leave it in the fridge for at least 3 weeks. (It's supposed to get better with time.)
In this house, this cake disapperas so fast it has never made it past the first week!
I serve it cut up in slices.
Here's the recipe:
(Makes two cakes. Tastes great with coffee or tea!)
1 cup flour
1/2 cup sugar
1 tsp baking powder
I tsp vanilla
1/2 pound dates. (Cut in half and remove stones.)
1/2 pound dried apricots - cut in four
1/2 cup raisins
2 cups shelled walnuts
3 eggs (add one more egg if you have problems making a dough at the end.)
Mix the dried fruit and walnuts in a bowl. Add 1 T of the flour to the mix and blend well. (When you coat the dried fruits in flour before micing it to the dough you prevent the fruit sinking to the bottom of the cake.)
Mix the dry ingredients in a separate bowl.
Add the dry ingredients to the fruit-nut mix, and blend well.
Whisk the eggs with a whisker untill the egg whites and the yolk are blended well. Add the eggs to the fruit-nut mix and blend very well.
There is very little "dough" in this recipe so don't be alarmed if you end up with a large fruit-nut ball. It's normal.
Divide dough into two pre-oiled bread baking forms (My form holds approximately 4 cups).
Bake at 300F for 1 hour and 15 minutes (To prevent cake from burning, cover with parchment paper the last 15- 30 minutes of baking.)
In an ideal world you wrap this cake - after it's cooled of course - in plastic and leave it in the fridge for at least 3 weeks. (It's supposed to get better with time.)
In this house, this cake disapperas so fast it has never made it past the first week!
I serve it cut up in slices.