Fruit and Nut Cake

3 eggs whisked

1c light cooking oil

1½c sugar, white or brown

1 orange – zest and juice

½c orange juice, fruit juice or water

1-2t pure vanilla

½c buttermilk, milk or half & half

1½c assorted dried fruit, chopped

today I used craisins, raisins, cherries

1-1½c assorted nuts, chopped

today I used hazelnuts, almonds, walnuts

Combine all the above and let stand an hour or so to rehydrate the fruit. In a smaller bowl, stir together:

3c flour

1t each: salt and baking soda

½t baking powder

3t ground cinnamon

After an hour or so, add the dry mixture to the large bowl containing the fruit, nuts, eggs, etc. Stir together well with a big wooden spoon. Pour into a greased 9x13” glass pan. Bake at 350° for 30-35 minutes testing for doneness with a toothpick. Let cool. Serve as is, with vanilla ice cream or drizzle with a mix of:

½c powdered sugar

1t pure vanilla

2±t half & half

If there are leftovers, this cake freezes well. . .Lin