Lunchbreak: Dried fruit cake

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Gil Hovav

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Dried Fruit Cake

1 cup prunes (stoned)
1 cup dried apricots
20 dried figs
1 cup dried cranberries
1 cup shelled pistachios
1 cup hazel nuts
1 cup almonds
1 cup pecans
1 cup raisins
20 sugar cured kumquats, optional
1 cup flour
1/2 cup sugar
3-4 eggs
big bowl
big mixing spoon
english cake tin - 5 x 9 rectangle pan
baking paper/parchment paper

Mix well all ingredients. The mixture should be very thick and heavy. Stuff into baking tin/pan lined with baking paper. Bake for an hour in a 365 F degree oven until brown - about 1 hour. Chill for 2-3 hours. Slice only when thoroughly chilled. The cake may be kept in the fridge for up to two weeks.