Summary

Ingredients

• 150 g sultanas
• 150 g currants
• 75 g lemon peel
• 75 g orane peel
• 100 g cherry (s), cherries
• 100 g apricot (s), dried
• 4 cl brandy
• 1 lemon (s), the zest, grated
• 450 g flour 405
• 300 g butter
• 300 g suar
• 6 egg (s)
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• Butter for brushing
• Icing sugar for dusting

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Instructions

1. Mix all of the dried fruits with the grated lemon peel and brandy the evening before and leave to infuse, covered.
2. On the day of preparation, fold 100 g of flour into the fruit.
3. Beat the butter, 250 g sugar and a pinch of salt together until the sugar has dissolved. Separate the eggs and gradually stir in the yolks. Beat the egg white with the remaining 50 g sugar until stiff and fold about 1/3 of the egg white into the mixture.
4. Mix the remaining flour with the baking powder, fold into the foam mixture and then fold in the fruits and the rest of the stiff egg white.
5. Put the resulting dough in a greased loaf pan (35 cm) sprinkled with breadcrumbs and bake in the preheated oven on the lowest rack at 175 degrees (convection 150, gas level 2) for 90-100 minutes. If the cake gets too dark, cover it with a daily newspaper.
6. After baking, carefully turn the cake over, let it cool down a bit, brush it all over with melted butter while it is still warm and sprinkle with powdered sugar. This keeps the fruit cake fresh for a very long time.