Nut and Fruit Cake from Connie
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g dried fruits, e.., fis, plums, apricots, cranberries
- 50 g hazelnuts, whole
- 50 g almond (s), whole
- 100 g almonds, round
- 50 g hazelnuts, round
- 250 g crème fraîche, 15% fat
- 0.5 teaspoon ½ cinnamon
- 3 egg (s)
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Cut the dried fruits into small pieces, approx. 1.5 cm in size. Preheat the oven to 160 degrees. Oil a loaf pan.
- Put the crème fraîche in a bowl and stir together with the cinnamon. Add the ground nuts and almonds and stir. In a bowl, stir the eggs and egg whites until frothy. Fold the eggs into the nut and cream mixture and add the fruits and whole nuts and almonds. Pour the dough into the loaf pan and bake for about 45 minutes.
- The nut and fruit cake can be eaten immediately after cooling. It doesn`t need a rest period like other fruitcakes. Which nuts and fruits are used can be changed as desired.
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