Great fruit cake..

Not that full of sugar dried fruit.

Only has a very very small amount of flour and sugar.

It is a Jewish recipe that I have made before.

Makes a great gift too.


No one will say 'I do not like fruitcake'

Israeli Fruitcake Tu bi'Shvat Cake (adapted from David Lebovitz and the Book of New Israeli Food):

7 tablespoons (60 g) flour
7 tablespoons (60 g) sugar
3 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
pinch of ground cloves
pinch of salt
1 1/2 cups (200g) mixed dried fruits; any combination, such as sour cherries, cranberries, raisins, figs, prunes, apricots, peaches (diced)
1 1/2 cups (150g) nuts, lightly toasted and coarsely chopped (I used almonds)
1 tbsp Grand Marinier or Amaretto or Port (optional)

Preheat the oven to 300ºF (150ºC.) Grease a 9-inch (23 cm) loaf pan and line the bottom with a piece of parchment paper.

Mix the flour, sugar, eggs, cinnamon, nutmeg, cardamom, cloves, and salt in a large bowl.

Stir in the dried fruits and nuts.

Scrape the mixture into the prepared pan and bake for about 70 minutes. Let cool, then remove cake from pan.