Summary

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)

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Instructions

1. Mix the nuts, raisins, citronate, orange peel, cherries, dates and figs.
2. 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.
3. Grease the loaf pan, line with sandwich paper and grease again - up to 3/4 fill.
4. Bake at 200 degrees for about 1 hour. If the cake gets too dark, you might want to put sandwich paper on top.
5. 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!
6. Wrapped in foil, the fruitcake will keep for up to 6 months.