Print Friendly Recipe
- Martha Purdy
- 1/2 cup (125 ml) chopped dates
- 1 cup (225 ml) chopped dried apricots (softened in hot water for 1 hr before chopping)
- 1 cup (225 ml) sweetened flaked coconut
- 1 cup (225 ml) raisins
- 1-1/2 cups (350 ml) coarsely chopped walnuts
- 4 cups (950 ml) all-purpose flour
- 1 T baking powder
- 1 t salt 3 large eggs
- 3/4 cup (175 ml) sugar
- 3/4 cup (175 ml) unsalted butter, melted and cooled slightly
- 1 t vanilla extract
- 2 T water
- 1 egg, lightly beaten
- 2 T water
- To make the filling:
- Combine the ingredients, mix well and divide into 24 equal portions.
- To make the crust:
- Sift together the flour, baking powder and salt.
- Using a large whisk or an electric mixer, beat the eggs with the sugar for about 10 minutes, until a ribbon is formed.
- Add the melted butter, the vanilla extract, the water and the dry ingredients and stir until a rough dough is formed. Use your hands to press the dough into a ball.
- Form the dough into a long snakelike roll about 1-1/4 inches thick.
- Cut into 24 pieces.
- Preheat the oven to 375 degrees (200 C.).
- Using your hands, press each dough section into a 3-inch circle, with the edges pinched thinner than the center.
- Place a portion of the filling in the center, gather up the edges of the dough to meet in the center and pinch to seal.
- Roll the cake into a ball and flatten it to a 3-inch round.
- Carve a decorative design on top or press the cake, joined edges up, in a lightly floured moon-cake mold.
- Invert the molded cake onto a cookie sheet.
- Continue until done.
- Arrange the cakes 1 inch apart on an ungreased cookie sheet.
- Prepare the glaze and brush the surface of each cake lightly with it.
- Bake the cakes for about 30 minutes until golden brown.
- Remove, cool and serve.
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