Cranberry-Almond Fruitcake

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Cranberry-Almond Fruitcake
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in

Ingredients

for
2
Ingredients
300 grams dried Cranberry
150 grams whole, blanched almonds
1 whole Orange (zested and juiced)
50 grams honey
300 milliliters Rum
30 grams fresh Yeast
150 milliliters lukewarm milk
300 grams Whole wheat flour
1 egg
50 butter (softened)
2 teaspoons Gingerbread spice
1 teaspoon cinnamon
2 tablespoons Cocoa
milk (For brushing)
How healthy are the main ingredients?
CranberryWhole wheat flouralmondhoneyOrangeegg

Preparation steps

1.

Combine the raisins, nuts and orange zest and juice in a large bowl. Add the honey and rum to the bowl and allow to stand, covered, overnight.

The next day, dissolve the yeast in the warm milk.

2.

Sprinkle the milk/yeast mixture with a bit of flour, cover and let rest for 15 minutes in a warm place. Add the remaining flour, egg, butter, cocoa and spices. Knead to form a smooth dough. Cover and let rise in a warm place until doubled in size. Preheat the oven to 180°C (approximately 350°F).

3.

Transfer the dough to a lightly floured surface and knead until smooth and elastic. Drain the soaked almonds and cranberries and add to the dough. Knead well to combine.  Divide the dough in two and shape into two loaves. Place on a baking sheet lined with parchment paper and let stand for 15 minutes. Brush the loaves with a bit of milk and bake for 1 hour, until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack.