This recipe came originally from Sunset Magazine, then I’m pretty sure my aunt Frannie made it ( or on second thought my aunt Berta) and passed it on to my mother who has made it now for years and years.
A couple of hints: Snip the apricots into quarters using kitchen shears. It’s easier than using a knife. To butter the pans, use a brush dipped in melted butter; brush the butter onto the waxed paper lining also.
1 cup chopped pitted dates
2 cups quartered dried apricots
1 cup golden raisins
1-1/2 cups whole blanched almonds
1-1/2 cups walnut pieces
3/4 cup all-purpose flour, or gluten-free flour (if you plan on sharing with me, please)
3/4 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
Butter a 5-x9-inch loaf pan; line with parchment or waxed paper, then butter the paper.
In a small bowl, combine flour, sugar, and baking powder to blend.
In a large bowl, combine dates, apricots, raisins, almonds, and walnuts. Add flour mixture to fruits and mix evenly.
Beat eggs with vanilla to blend. Stir thoroughly into fruit mixture. Spoon batter into prepared loaf pan and spread evenly; press batter down as you fill the pan so there are no gaps. Shape the batter so it’s a bit rounded on the top of the loaf.
Bake in a 300- degree oven until golden brown, about two hours. Cool in pan on a wire rack for 10 minutes, then turn out of pan. Peel off waxed paper and let
cake brick of gold cool on rack.
Wrap in thin cloth and foil. Chill at least two days or up to two months. Or eat immediately! The flavor is excellent fresh too.