Bread with Fruits
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g suar
- 125 g almond (s)
- 125 g hazelnuts
- 125 g lemon peel
- 125 g raisins
- 125 g flour
- 125 g plum (s) and apricots, dried, half each
- 125 g fi (s)
- 3 egg (s) (size L)
- 0.5 ½ pack baking powder, approx.
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Chop the dried fruits and figs. Mix all ingredients well and place in a greased loaf pan. Bake at 180 degrees for 60 minutes with convection.
- Stored in a tin can, the fruitcake will last until Christmas.
- Tip: I always use instant flour and leave the almonds and hazelnuts whole. If you don`t like it so crisp, you can of course use everything donated or chopped.
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