Fruit and Nut Cake
- For the dough
- 300 grams Date
- 250 grams Prune
- 120 grams butter
- 350 milliliters boiling water
- 150 grams brown sugar (packed)
- 2 eggs
- 1 lemon (zest)
- ¼ teaspoon salt
- 350 grams Pastry flour
- 2 teaspoons Baking powder
- 150 grams Walnut (coarsely chopped)
For the dough: Cut the dates and the plums in half, remove the pits and coarsely chop the flesh. Butter a 9-inch springform pan, sprinkle with the breadcrumbs, covering the bottom and sides and shake out any excess.
Place the dates, prunes and butter in a large bowl and pour the boiling water over. Stir until the butter is melted and let the mixture cool.
Preheat the oven to 190°C (approximately 375°F). In a separate bowl, stir the sugar with the eggs, lemon zest and salt until frothy. Mix the flour with the baking powder and fold into the egg mixture along with the walnuts. Stir in the date and plum mixture. Spoon the dough evenly into the springform pan, and smooth the top. Bake until a wooden pick inserted in the center of the cake comes out clean, about 1 1/4 hours. (Cover with foil if browning too quickly.)
Let the cake cool in the pan briefly, then release the sides of the pan and cool on a wire rack overnight. Halve ,the cake horizontally and coat the bottom layer with jam. Place the top layer on and dust with powdered sugar.