Dried fruit cake
1 cup prunes (stoned)
1 cup dried apricots
20 dried figs
1 cup dried cranberries
1 dup shelled pistachios
1 cup hazel nuts
1 cup almonds
1 cup pecans
1 cup raisins
20 sugar cured kumquats
1 cup flour
1/2 cup sugar
3–4 eggs
Big bowl
Big mixing spoon
English cake tin
Baking paper
- Mix well all ingredients. The mixture should be very thick and heavy.
- Stuff into baking tins with baking paper.
- Bake for an hour in a 180 degree oven until brown.
- Chill for 2–3 hours. Slice only when thoroughly chilled.
- The cake may be kept in the fridge for up to two weeks.
