Almond Fruitcake
Healthy, because
Even smarter
The fruit bread saturates us with plenty of fibre from the wholemeal flour, dried fruits, apples and nuts. They are also good for our intestines. Especially the water-soluble dietary fibre pectin from the apples calms the stomach as it has a balancing effect. The fruit also contains secondary plant substances that protect our body cells from free radicals.
Well packed, the fruit bread can be stored for several weeks. You can therefore bake it during Advent and enjoy it stress-free at Christmas. The fruit bread tastes especially delicious if you brush it with a little butter. By the way, the recipe is suitable for using up leftovers from Christmas baking. If you have nuts or dried fruit left over, you can use them well in the recipe.
Ingredients
- For the fruit mixture
- 300 grams Apple
- juice of one lemons
- 125 grams raisins
- 125 grams blanched almonds
- 100 grams Hazelnuts
- 100 grams candied orange
- 100 grams sugar
- 1 tsp cinnamon
- 1 generous pinch Ground clove
- 2 centiliters Rum
- For the batter
- 250 grams Pastry flour
- 250 grams Whole wheat flour
- 1 packet Baking powder
- 1 egg
- 1 pinch salt
- butter (for the loaf pan)
- For the topping
- 2 Tbsps condensed milk
- 6 Maraschino cherry
- 12 blanched almonds
Preparation steps
For the fruit mixture, peel the apples, quarter, remove the core and grate coarsely. Immediately mix with lemon juice. Coarsely dice the candied orange peel. Mix the apples with the raisins, almonds, nuts, orange peel, sugar, spices and rum and let rest overnight.
For the batter, mix the pastry flour, baking powder and salt. Add the egg, mix everything together and fold in the fruit mixture.
Butter the loaf pan and pour in the batter, smoothing the top. Brush with the condensed milk and place the cherries and almonds decoratively on the top. Bake in a preheated oven (175°C or approximately 350°F) for about 1 hour. Remove, let cool slightly, then remove from the pan and leave to cool.
