Shalom!

More than four months have passed since I arrived in the U.S., my first time in this wonderful country. I would like to take this opportunity to thank you for your warm hospitality—Indianapolis truly reminds me of where I grew up in the Western Galilee, Indy's Partnership region in Israel. I am proud to work in your community, and if you'd like to know more about what I'm up to, follow my Facebook page at Lian Bar Indy Shaliach!

Those who have already met me know that cooking, baking, and hospitality are a love I inherited from my dear mother. Throughout my time as shlicha (Israeli emissary), I'll be sharing tasty and easy recipes with you. If you make one, take a photo and tag me!

The recipe below is a delicious fruitcake that is perfect for Tu B'Shvat, the Festival of the Trees. Enjoy!

- Lian Bar Zohar

Ingredients

• 2 eggs

• 1/3 cup sugar

• 2 tbsp honey

• 1/3 cup oil

• 1/3 cup orange juice

• 1 cup flour plus 1 tsp baking powder

• 1/3 tsp cinnamon

• 2 tbsp ground coconut (optional)

• 1/3 cup dried fruit mixture (raisins, pitted dates, apricots, prunes, etc.)

• Sliced almonds or powdered sugar for decoration (optional)

Directions

Preheat oven to 350°.

Mix eggs, sugar, honey, oil, and juice, then stir. Add flour, cinnamon, and coconut, then stir again.

Combine fruit and nuts, then add to mixture and stir lightly.

Pour into a greased cake pan and sprinkle with sliced almonds or powdered sugar.

Bake in the oven for about 30 minutes or until poked-in toothpick comes out dry.