Fruit Cake for 1 Loaf Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 90 g walnuts
- 80 g hazelnuts
- 80 g almond (s)
- 100 g raisins in rum
- 110 g apricot (s), dried
- 120 g date (s)
- 120 g plum (s), dried
- 4 tablespoon lemon juice
- 100 g lemon peel
- 100 g flour
- 75 grams sugar
- 1 teaspoon, leveled baking powder
- 0.5 teaspoon ½ salt
- 3 egg (s)
- 2 tablespoon brandy
- 25 g cherry (s), cherries (for the toppin)
- 25 g almond (s), peeled (for the toppin)
Print Recipe
Pin Recipe Instructions
- Roughly chop the nuts. Drain the raisins. Cut the fruit into small pieces and mix with the lemon juice. Place in a large bowl with the lemon peel and mix with the nuts and raisins. Mix the flour with sugar, baking powder and salt and mix with the fruits and nuts. Beat eggs with brandy until foamy and stir into the nut-fruit mixture. Grease a loaf pan and line it with baking paper. Pour in the dough and smooth the top. Decorate with cherries and almonds.
- Put on the lower rail in the preheated oven and bake for about 2 hours.
- Electric stove: 150 °, convection: 120 °, gas: level 1
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