Tu bishvat fruitcake

Yield: 1 Servings

Measure Ingredient
1½ cup Sugar
4 \N Eggs
1 pinch Salt
1 cup Oil
4 cups Flour
½ ounce Baking powder
1 teaspoon Baking soda.
2 cups Dried fruits (figs, dates, prunes, raising etc.) chopped into 1/2 cm (1/5\") squares
1 cup Peanuts or pecans ground to pee size
1 tablespoon Ground lemon peal
1 cup Orange & lemon juice (or milk & wine)

Source: cakes for all seasons by nira scheuer 1. Preheat the oven to 170C / 325F.

2. Put sugar, eggs & salt in a bowl and beat until you get a white creamy mixture.

3. Pour the oil slowly and steady into the mix while continuing to beat it.

4. Mix in a separate bowl the flour, baking powder, baking soda, dried ruits, ground lemon peal and the peanuts or pecans. Add gradually the dry mix and the juice. continue to stir only until you get a smooth and even batter.

5. Pour batter into a 26cm./10½" buttered pan and bake in oven for 65-75 min.

Posted to JEWISH-FOOD digest V97 #014, by eyal adelman <eemcs@...> on Wed, 15 Jan 1997.

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