Tu B'shevat Fruit Cake
Servings
8
Prep Time
20
Cook Time
50
About This Recipe
This cake celebrates Tu B'shevat with a yummy mix of dried fruits and nuts.
Photo: image of a generic fruit cake
Ingredients
1 cup chopped dates
1 cup chopped dried figs
¾ cup raisins
¾ cup chopped dried apricots
1 cup chopped nuts (walnuts, almonds, pistachios, hazelnuts)
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1½ tsp cinnamon
¼ tsp nutmeg or allspice
¼ tsp salt
½ cup brown sugar or coconut sugar
⅓ cup silan (date syrup) or maple syrup
½ cup neutral oil (or melted coconut oil)
½ cup orange juice or apple juice
Zest of 1 orange (optional)
2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and rested 5 minutes)
Instructions
Soak dried fruit in hot water or orange juice for 10 minutes if very dry, then drain well.
Preheat oven to 175°C. Line or grease a loaf or round cake pan.
Mix flaxseed and water for flax eggs and let thicken for 5 minutes.
Whisk together flour, baking powder, baking soda, spices, and salt.
In a large bowl, whisk flax eggs, sugar, silan, oil, juice, and orange zest.
Fold dry ingredients into wet until just combined. Gently fold in fruit and nuts.
Pour into pan and bake: loaf pan for 45–55 minutes or round pan for 35–45 minutes until a skewer comes out mostly clean.
Let cool fully before slicing.