I found the recipe for this Dried Fruit and Nut Loaf at the perfect time. I had just finished the last of my Christmas Fruit Cake and was looking for a similar type of cake to have with my coffee. This loaf fit the bill; a cake with lots of dried fruits (dates, figs, cherries, and apricots) and nuts (walnuts and hazelnuts) with just enough batter to hold it all together. What I also love about this cake is that it does not call for butter or even oil, instead, the ingredients are bound together with a little flour and by eggs that have been beaten with vanilla extract.
Now, don’t feel you need to follow this recipe exactly, as you can vary the dried fruit and nuts, just keep the amounts the same; that is, 3 cups of dried fruits and 3 cups of nuts. There are a few things to keep in mind when buying dried fruits. First, try to buy in bulk from a grocery store or natural food store that has a high turnover. Not only will the fruit be fresher, but you can see, smell, and feel, the fruit to make sure it is fresh and of high quality. Pre-packaged fruit can also be excellent but it is harder to tell the quality of the fruit through the plastic bag. Make sure to check the expiration date on the bag. Always look for dried fruit that is plump, moist, and has good color. Never buy fruit that is dried out or moldy. There is a debate about whether to buy ’sulphured’ or ‘unsulphured’ dried fruits. Some like to buy ’sulphured’ which means that it has been treated with a sulphur dioxide solution. This preserves the fruit’s bright color and makes the fruit very soft and moist. The downside is that some people can taste the preservative while others are allergic. Of course, ‘unsulphured’ means it has not been treated before it is dried and some say the flavor of untreated dried fruits is far superior. The downside is that the fruit’s color may be slightly faded looking, especially dried fruits (like apples, pears, and bananas) that oxidize quickly.
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