2 tbsp. (1/4 stick/1oz/28g) 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 whole almonds
1 1/2 cups toasted walnut pieces
1 tsp. vanilla extract
3/4 cup matzo cake meal
1 tbsp. potato starch
3/4 cup granulated sugar
Position a rack in the lower third of an oven and preheat to 300 degrees F/150 degrees C. Brush a 9 x 5-inch loaf pan with the melted butter (or non-dairy margarine) and line with parchment paper.
In a bowl, stir together the dates, apricots, raisins, almonds and walnuts; set aside.
In a small bowl, whisk together the eggs and vanilla just until combined; set aside.
In a large bowl, whisk together the matzo cake meal, potato starch and sugar. Add the fruit mixture and stir to combine, then stir in the egg mixture.
Spoon the batter into the prepared pan and spread evenly, pressing the batter into the corners of the pan. Bake until golden brown, 1 1/4 to 1 1/2 hours. Transfer the pan to a wire rack and let cool for 10 minutes.
Tap the pan gently on a work surface to loosen the fruitcake. Invert the pan onto the rack and lift off the pan. Peel off the parchment paper and let the fruitcake cool completely on the rack. Wrap the fruitcake in plastic wrap and aluminum foil, then refrigerate for at least 1 day or up to 2 months.
To serve, using a sharp knife, cut the fruitcake into 12 thin slices, then cut each slice in half and arrange on a platter.
Makes 24 servings.
Source: The Gourmet Jewish Cook by Judy Zeidler (William Morrow and Co., Inc., 1999).
Date: March 14, 2006