Let me start this year by wishing all my readers ‘A Happy and Prosperous New Year’. Thank you for all your wishes through comments and emails.
No, I didn’t bake this cake. This is one of my holiday favourites though; fruit cake from Costco. A cake with so much dry fruits and nuts, and barely enough dough to hold them all together. Every year I buy one of these cakes and enjoy it slice by slice over the next few weeks. This year I got to make this cake at home, thanks to Alice Medrich, author of . I have tried a handful of recipes from this book, and I should say I am happy with every one of them. The recipes are not atrociously laden with butter and other fatty stuff. And the ingredients are what one would usually have on hand. I am looking forward to trying many more recipes from this book.
I made two changes to the original recipe. I used a mixture of walnuts, almonds and pecans instead of walnuts only. After coming out of the oven, the cake was slightly dry and not so sweet. So I glazed the cake with warm agave nectar. That took care of both the issues, leaving the cake moist and sweet. I am planning to make this cake again, and this time I would add marinated cherries and candied citrus peel, for some colour and bite.IngredientsAll purpose flour – ¾ cup
Baking soda – ¼ tsp
Baking powder – ¼ tsp
Salt – ½ tsp
Brown sugar - ¾ cup
Dried fruits (figs, plums, apricots, pears, raisins) – 1 cup
Dates – 2 cups, pitted
Almonds – 1 cup
Walnut halves – 1 cup
Pecans – 1 cup
Eggs – 3
Vanilla extract – 1 tsp
Agave nectar or honey – 1 cupMethod
Preheat oven to 300F. Grease 2 small loaf pans or 1 large loaf pan with oil or line the bottom and sides with parchment paper.
In a large bowl, mix together flour, baking soda, baking powder and salt. Add brown sugar, all the dried fruits and all the nuts. Mix thoroughly with your fingers. In a small bowl, beat eggs and vanilla together. Pour this mixture over dry ingredients. Mix until everything is coated with eggs. Scrape the batter onto the prepared loaf pans.
Bake for 55-60 minutes. You can tell when its done when the nuts are aromatic and the top of the loaf is browned. Bake for additional 10 to 15 minutes for a larger loaf pan. Cool for 5 minutes. Pour warm agave nectar or honey over both the loaves. Let the loaves sit overnight. Slice and serve with coffee or as a snack anytime.