Jerusalem Cake: simple, durable, delicious (possibly ancient)

Dropping in on friends of friends in Miami, we came upon a stray plate of scrumptious cakey things. Once sampled, we sought out the creator of this transportable edible (good for a long walk across the drier than dust dessert)—possibly the earliest existing energy bar. Plus, the great news is it's truly quick and simple: three ingredients to measure precisely and all the rest ad hoc. It comes via Israel, courtesy of artist and inveterate baker, to whom it was passed on to, perhaps for the gazillioneth time, we wish to believe. Without knowing, we're purporting this recipe was inspired in the fertile noggin of one of those Red Sea-walking bakers en route to the walled city. Taste it and you might agree.

INGREDIENTS

10 tbsp flour
7 tbsp sugar
3 eggs

500 grams (1.1 lb.) total of the following; just put in what you have and balance the mixture as to preference. The idea is to keep the recipe quick and simple.

Dried apricots
Dried figs
Dried raisins
Dried cranberries
Walnuts, almonds, hazelnuts, cashews, pecans.
Candied orange peel

Mix flour, sugar and eggs. Chop, not too finely, other ingredients. Mix together by hand. Do not use a mixer.

In a fruitcake or loaf pan, insert baking paper to which you apply coconut oil or an equivalent fat. Fold mixture into pan.

Bake for 40 minutes in a preheated oven at 320F/160C.

When cool, turn upside down and peel off baking paper. Cut into slices, not too thinly, and serve.