Active work time: 35 minutes
Total preparation time: 2 hours
1 1/2 cups whole almonds
2 tablespoons unsalted butter or nondairy margarine, melted
2 cups pitted dates, thinly sliced
2 cups dried apricots, quartered
1 cup golden raisins
1 1/2 cups toasted walnut pieces
3/4 cup matzo cake meal
3/4 cup sugar
1 tablespoon potato starch
1 teaspoon vanilla extract
Heat the oven to 350 degrees. Spread the almonds in a baking pan and toast until light brown, shaking the pan once or twice, about 15 minutes. Set aside.
Reduce the oven temperature to 300 degrees. Brush a 9-by-5-inch loaf pan with the melted butter and line with parchment paper.
Combine the dates, apricots, raisins, almonds and walnuts in a large bowl. Combine the cake meal, sugar and potato starch and mix well. Add the fruit mixture and mix evenly. Beat the eggs and vanilla to blend, then stir into the fruit mixture. Spoon the batter into the loaf pan and spread evenly, pressing the batter into the corners of the pan.
Bake the cake until golden brown, about 1 1/2 to 1 3/4 hours. Cool the cake in the pan on a rack for 10 minutes, then turn out of the pan. Peel off the paper and let cool on the rack.
Wrap in plastic wrap and foil. Refrigerate the cake at least 1 day or up to 2 months. To serve, place the cake on a wooden board and cut into thin slices with a serrated knife.
Makes 12 slices. Each slice: 495 calories; 26 mg sodium; 57 mg cholesterol; 22 grams fat; 3 grams saturated fat; 72 grams carbohydrates; 11 grams protein; 7.55 grams fiber.
Recipe: Sandy's fruitcake for Passover
(Beatrice de Gea / Los Angeles Times)
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