I wanted a fruit crumble, but also something I could carry around with me, something that would last a little longer, so I made this cake. It has apricots, apples, golden raisins, hazelnuts, pecans and almonds, as well as chocolate chips. It’s like a fresh fruit cake, or a fruit and nut cake, or a trail mix cake. Good in the morning with coffee.
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2 apples, peeled and cut into 1/4 inch dice
1/2 cup apricots, chopped
3 T golden raisins
1 cup brown sugar
1 stick butter
1 t vanilla
1 T rum
1 cup flour
1 t baking powder
1/2 cup each pecans, almonds, and hazelnuts
1 cup chocolate chips
Preheat the oven to 375 and lightly butter and flour a cake pan.
In a large bowl combine the fruit and mix. In a small saucepan melt the butter and sugar together until the butter is just melted. Add the rum and vanilla, and pour the mixture over the fruit. Mix well. Beat in the eggs.
In a food processor or blender, process the nuts until they’re chopped quite finely, but not turned into powder or paste. stir these in with the flour, baking powder and salt, and beat until everything is well-combined. Stir in the chocolate chips. You’ll have a thick, chunky batter.
Spread the batter in the prepared pan and bake until browned and firm to the touch, about 25 minutes.