Spontaneous Fruit Cake

Spontaneous Fruit Cake

Since starting this blog I have found myself spending more and more time reading other people’s blogs. One that I particularly enjoy is that of David Lebovitz and that’s exactly where I found myself earlier today. I only intended on reading this morning, I swear, and Tu bi’Shvat Cake is not something I had ever heard of before now, so I can hardly be accused of reading with intent to bake, but David Lebovitz really did present an opportunity for the taking. And besides, I have already confessed in a previous post that I am partial to a sweet treat on a Sunday morning, even if I do have to make it myself.

Tu bi’Shvat Cake is basically a delicious spiced fruit and nut cake. David provides the recipe on his site (an adaptation of Janna Gur’s in The Book of New Israeli Food) so I won’t replicate it here.  What I will say though is that it is ridiculously simple. After weighing out the ingredients, all that is required is a bit of chopping and some stirring. My choice of fruit included dried cherries and figs, raisins and dates, and for nuts I opted for almonds. The cake takes a while to cook – 90 minutes in the oven – so do keep that in mind if you make it for yourself. And don’t, like I did, think that it will be good to make for breakfast, because you will probably get very hungry waiting! (Trust me, I know from experience!)

When the cake was cool enough to slice, we enjoyed it with a freshly brewed pot of tea. I also think it would work perfectly on a cheese board, perhaps with some freshly sliced pear, at the end of a good meal. I have read that the cake keeps well, but the combination of soft fruit, chewy nuts and just a hint of spice means it probably won’t last long in this house.

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