Summary

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

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Instructions

1. 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.
2. Stored in a tin can, the fruitcake will last until Christmas.
3. 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.