Fruit Bread (Hutzelbrot)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g walnuts, (whole)
- 200 g raisins, without seeds
- 200 g lemon peel and orane peel
- 200 g cherry (s), candied (whole)
- 200 g date (s), (whole, without core)
- 100 g fi (s), (quartered)
- 2 tablespoon rum
- 4 egg (s), (separated)
- 125 g suar
- 125 g flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon, (ground)
Print Recipe
Pin Recipe Instructions
- Mix the nuts, raisins, citronate, orange peel, cherries, dates and figs.
- Mix the egg yolks with the sugar until foamy - add the rum, sugar, flour, baking powder and cinnamon, mix the dough with the nuts, raisins, citronate + orange peel, cherries, dates and figs. Finally, carefully fold the stiff egg whites into the mixture.
- Grease the loaf pan, line with sandwich paper and grease again - up to 3/4 fill.
- Bake at 200 degrees for about 1 hour. If the cake gets too dark, you might want to put sandwich paper on top.
- After turning over, peel off the greaseproof paper, allow to cool and wrap in foil. Once a week - for 4-6 weeks - with 2 tablespoons. Pour the rum over so that it permeates well!
- Wrapped in foil, the fruitcake will keep for up to 6 months.
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