Walnut and Dry Fruit [Freezer] Coffee Cake

When I started writing this I was at a loss as to how to accurately describe this wonderful Walnut and Dry Fruit Coffee Cake. I always have one of these cakes in my freezer, yes the freezer! I make a batch using small silicon loaf pans or small aluminium pans, freeze them and then simply thinly "slice" when I have unexpected guests or I feel like a quick taste of something sweet and chewy. If you don't have walnuts around you can use pecans or a mix of walnuts and pecans. I didn't have light raisins at home so I used only dark raisins, you can use some dried cranberries also. The important thing to remember is to keep the total amount of dry fruits the same so the cake has a nice balance of textures and colors. This is a freezer cake that is certainly worth having around.

[Super easy]
Preparation time:

(if you have all the ingredients) 10 minutes + 50 minutes baking time

Grease 3 long aluminum (disposable) loaf pans or 7 small loaf pans (see picture below)

Dark raisins, cake flour, walnuts, chocolate chips, sliced dry apricots, eggs, sugar and in the center cinnamon, salt and vanilla sugar

Ingredients

6 eggs

18 tablespoons (a bit less than 1½ cups) of sugar

450 grams (about 4½ cups) of walnuts and/or pecans (slightly broken)
120 grams (about ¾ cup) of light raisins (light)

80 grams (½ cup) dark raisins [note: I only used dark raisins]

100 grams (a bit less than 1 cup) dried apricots (diced or sliced)

300 grams (about 1½ cups) chocolate chips

18 tablespoons (a bit less than 1½ cups) cake flour plus a pinch of salt
Optional: ADD  about 1 tablespoon of cinnamon and 1 tablespoon of vanilla sugar

Preparation

In a VERY large bowl:

u Mix eggs and sugar until well blended (by hand)

u Mix together the nuts, raisins, chocolate chips (in a separate smaller bowl)

u Add the nuts, raisins, chocolate chips to the egg and sugar mixture

The dry apricots, raisins, walnuts and chocolate chips are coated with 

 the egg, sugar, cinnamon, salt and vanilla sugar mixture - 

the mixture will look glossy and a bit bubbly

u Mix until well coated.

u Add the flour to the wet mixture

Don't be afraid to add the flour to the wet mixture! 

u Mix all the ingredients until well-coated with flour

Coated with flour the ingredients look pasty 

u Divide the mixture into the prepared pans (I usually don’t grease my pans)
u Gently drop the pans on the counter this helps the mixture to settle into the pan 

Before baking 

u Bake at 150°C for 40 or 50 minutes, depending on the size of the pans

      – test with toothpick – it should come out almost dry but not too dry

After baking 

u Cool the cakes completely - cakes may look dry but they are not

u Place your aluminum pans with cake directly into freezer bags

u Remove cakes from silicon pans; put the cakes directly into freezer bags

u Freeze overnight 
u Do NOT defrost before slicing!

u To serve slice VERY THIN SLICES (see below)
     [I suggest using a strong sharp knife or cleaver]

  Thin slices - about 1/4 inch thick

          Lovely nuts and dry fruit                   

It's nice to be back - I am looking forward to hearing about your success with this coffee cake and to hearing your comments and suggestions at capricorncooks@gmail.com