Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g whole wheat flour
- 2 teaspoons, leveled baking powder
- 4 egg (s)
- 2 teaspoons cinnamon
- 150 g honey
- 150 g hazelnuts, chopped
- 150 g date (s), dried without stone
- 150 g fi (s), dried
- 150 g raisins
- 125 g lemon peel
- 1 tablespoon rum flavor
Print Recipe
Pin Recipe Instructions
- Beat the eggs until foamy and add the rum aroma and honey. Mix whole wheat flour with baking powder and cinnamon and stir into the egg mixture. Do not cut the dates and figs too small. Cut the lemon peel very finely!
- Stir chopped hazelnuts, dates, figs, raisins and lemon peel into the batter. Stir well so that all the ingredients can mix.
- Line a loaf pan with baking paper and pour in the batter. Bake at 160 ° C for about 1 hour.
- Remove the baked fruitbread from the mold, let it cool down and wrap it in aluminum foil for two to three days.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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