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Tu Bishvat Fruitcake

This recipe is in categories Baking, Desserts, Vegetarian
About this recipe
Healthiness : (11 votes)
Difficulty:  3 out of 5 difficulty
Preparation Time: 15 minutes
Cooking Time: 65-75 minutes
Number of servings: 8-12
This is a vegetarian recipe

Tu Bishvat (or Tu B'Shvat) is a minor Jewish holiday which takes place each year at the end of January and during February. In modern times, Tu Bishvat has become popular with many Jews, and is celebrated with much enthusiasm in Jewish schools, synagogues, and communities. The main activity is planting trees in open places in Israel. So the holiday today is quite like Arbor Day, which is celebrated in other parts of the world. It is usual to eat different types of fruit on this holiday and to recite the appropriate blessings. Many people also eat all kinds of dried fruit as well, such as raisins and nuts. Traditionally, these fruit are the Seven Species associated with the Land of Israel: Wheat, Barley, Grapes, Figs, Pomegranates, Olives, Dates.
  • 375g (14oz) caster sugar
  • 4 eggs
  • 1 pinch salt
  • 250ml (7 fl oz) vegetable oil (not olive oil, flavour is too strong)
  • 450g (1lb) plain flour
  • 12½g (½oz) baking powder
  • 1 x5ml spoon (teaspoon) bicarbonate of soda.
  • 350g (13oz) dried fruits (figs, dates, prunes, raisins etc.) chopped into 1/2 cm (1/5")squares
  • 150g peanuts or pecans chopped to pea size
  • 1 x 15ml spoon (tablespoon) grated lemon zest
  • 250ml (7 fl oz) orange & lemon juice (125ml of each)
  • Cup, Teaspoon
  • Tablespoon
  • Mixing Bowl
  • Measuring Jug
  • 25cm (10½”) Cake Tin
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat the oven to 170°C/325°f/Gas Mark 3
  2. Put sugar, eggs & salt in a bowl and beat until you get a white creamy mixture
  3. Pour the oil slowly and steadily into the mix while continuing to beat it
  4. In a separate bowl, mix the flour, baking powder, bicarbonate of soda, dried fruits, grated lemon zest and the peanuts or pecans
  5. Add the dry mix and the juice gradually to the egg mixture. Continue to stir only until you get a smooth and even batter. Do not over mix
  6. Pour batter into a 25cm (10½") greased cake tin and bake in the oven for 65-75 mins
Tu Bishvat  Fruitcake - print view  Tu Bishvat Fruitcake - print view

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