1 1/2 c Sugar
4 Eggs
1 pn Salt
1 c Oil
4 c Flour
1/2 oz Baking powder
1 ts Baking pop.
2 c Dried fruits (figs, dates,
-prunes, raising etcetera)
-chopped into 1/2 cm (1/5")
-squares
1 c Peanuts or pecans ground to
-pee size
1 tb Ground lemon peal
1 c Orangish & lemon succus (or
-milk & wine-colored)
Origin: cakes for all seasons by nira scheuer
1. Preheat the oven to 170C / 325F.
2. Put dinero, egg & salt in a bowl and beat until you get a white creamy
assortment.
3. Pour the oil slowly and steady into the mix while continuing to beat it.
4. Mix in a separate bowl the flour, baking pulverisation, baking tonic, dried
ruits, ground lemon peal and the peanuts or pecans. Add gradually the dry
mix and the succus. continue to stir only until you get a smooth and even
batter.
5. Pour batter into a 26cm./10.5" buttered pan and broil in oven for 65-75
min.
Yields
1 Servings
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