Passover Fruitcake

This fruitcake recipe was adapted for the Passover holiday by substituting matza cake meal for the flour. The combination of dried fruits and nuts is reminiscent of charoset, a traditional dish served at seders. Sliced very thin, the fruitcake is sure to be a popular dessert for Passover.

Ingredients

• 2 Tbs. (30 ml) unsalted butter or nondairy margarine, melted
• 2 cups (480 ml) pitted dates, thinly sliced
• 2 cups (480 ml) dried apricots, quartered
• 1 cup (240 ml) golden raisins
• 1 1/2 cups (360 ml) toasted whole almonds
• 1 1/2 cups (360 ml) toasted walnut pieces
• 3 eggs
• 1 tsp. (5 ml) vanilla extract
• 3/4 cup (180 ml) matza cake meal
• 1 Tbs. (15 ml) potato starch
• 3/4 cup (180 ml) sugar

Method

1. Position a rack in the lower third of the oven and preheat to 300°F (150°C). Brush a 5-by-9-inch (23 cm) loaf pan with the melted butter and line with parchment paper.
2. In a bowl, stir together the dates, apricots, raisins, almonds, and walnuts; set aside.
3. In a small bowl, whisk together the eggs and vanilla just until combined; set aside.
4. In a large bowl, whisk together the matza cake meal, potato starch, and sugar. Add the fruit mixture and stir to combine, then stir in the egg mixture.
5. Spoon the batter into the prepared pan and spread evenly, pressing it into the corners. 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.
6. Tap the pan gently on a work surface to loosen the fruitcake. Invert the pan onto the rack and lift it off, then peel off the parchment paper and let the fruitcake cool completely on the rack.
7. Wrap the fruitcake in plastic wrap and aluminum foil, then refrigerate for at least 1 day or up to 2 months.
8. To serve, use a sharp knife to cut the fruitcake into 12 thin slices, then cut each slice in half and arrange on a platter.