Recipe for Tu B'shvat: Dried fruit cake

Published on Thursday, 24 January 2013 by Webmaster

Recipe for Tu B'shvat: Dried fruit cake
Tu B’Shvat will be celebrated on Saturday, January 26. It has great significance in the agricultural laws that are relevant in the Land of Israel. As “new year for the trees,” Tu B’Shvat is the cut-off date in the Hebrew calendar for calculating the age of a fruit-bearing tree. Each tree is considered to have its “birthday” on Tu B’Shvat. This means if you planted a tree on Shevat 14, it begins its second year the next day; whereas planting a tree on Shevat 16, it does not reach its second year until the following Tu B’Shvat.

In contemporary Israel, Tu B’Shvat is a sort of Jewish Arbor Day – a day of environmental awareness where trees are planted in celebration.

The custom on Tu B'Shvat is to eat fruits from the seven species for which the Land of Israel is praised: "...a land of wheat, barley, [grape] vines, fig trees and pomegranates, a land of olive trees and [date] honey" (Deut. 8:8).


5 oz butter
1 cup sugar 
2 eggs
1 spoon orange or apricot marmalade 
3 cups flour 
1 spoon baking powder 
1/2 cup nuts 
1/2 cup almonds
1/2 pound raisins, dried papaya and pineapple chopped into small cubes (about 1x1 inch)
1/2 cup diced marzipan
Orange zest
1/2 cup milk
Icing sugar

1. In a mixer mix butter and sugar together until mixture is light and fluffy.  
2. Add eggs gradually and keep on mixing.
3. Add the milk, orange zest and marmalade while mixing.
4. Reduce to slow speed and add the nuts, almonds, dried fruit and marzipan.
5. Form the cake: Roll to a kind of loaf (like a loaf of bread) and place in an oven pre-heated to 325 F  for 30-40 minutes, until a toothpick inserted into center of cake - comes out dry. If mixture is too soft put it in the refrigerator for one hour or just pour mixture into a baking dish.
6. Cool, sprinkle with powdered sugar and serve.

(recipe by Miki Shemo)

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