Summary

Ingredients

• 175 g butter, very soft
• 175 g suar, brown
• 1 teaspoon, leveled salt
• 3 egg (s)
• 150 grams flour
• 30 g cocoa powder
• 4 teaspoons baking powder
• 1 teaspoon spice mixture, (5 spices Chinese spices)
• 1 teaspoon ginger powder, or 2-4 cm grated fresh
• 1 part / e lemon peel, organic, grated
• 70 g walnuts, crashed
• 70 g brittle, hazelnut
• 1 m-sized apple, diced x .5 cm
• 0.75 ¾ pt. Powdered sugar
• 1 drop rum flavor

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Instructions

1. Preheat oven!
2. Mix the softened butter with the brown sugar and salt until frothy. Add 3-4 eggs to the frothy mixture and continue to stir until frothy.
3. Mix the flour with baking powder, cocoa and the spices, sieve several times and stir in.
4. Then fold in the lemon zest, hazelnut brittle, broken walnuts and the apple cut into pieces.
5. Put the dough in a greased loaf pan and bake for 45 - 55 minutes at 160 ° - 180 °, depending on the oven. (if necessary chopstick sample)
6. After baking, let it cool down a bit, turn it out and brush with medium-soft icing (add powdered sugar, boiling water and, if necessary, 1 drop of rum flavoring).
7. For children, I recommend preparing it with ginger powder, with freshly grated ginger it gets a little spicier.
8. I kept the cake in the refrigerator for up to 4 days, if you omit the apple, it is a little less juicy, but it should keep much longer even without the refrigerator.