A client brought this tasty loaf to me many winters ago. I fell in love with it and asked for the recipe. My husband and I love to slice it very thinly and toast it with butter. It is mostly fruits and nuts, the minimal amount of batter just holds it all together.
1 cup dried dates, chopped (the oat coated date pieces are a dream after pitting and chopping your own a couple times)
2 cups apricots, chopped
1 cup raisins (golden if you like)
1 ½ cups whole blanched almonds
1 ½ cups walnut pieces
¾ cup sugar
¾ cup flour
½ tsp baking powder
1 tsp vanilla
Preheat oven to 300 degrees.
Mix the fruit and nuts. Mix the flour, sugar, eggs, vanilla, and baking powder. Combine everything. Bake in a buttered loaf pan for 2 hours. I check the loaf periodically to ensure that the top isn’t burning (I think that this depends on one’s oven because it wasn’t always a concern). It can be covered with aluminum foil. I have also taken to baking in cupcake tins since the baking time is shorter and the smaller cakes are easier to manage. I’m afraid that I don’t have a baking time for the cupcake size. I just check frequently. It’s done when the cakes come out of the pan easily after a little coaxing with a spatula around the edges, the color is golden, and the consistency is firmly together.