Brain Food

Fruit Cake with Almonds

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Fruit Cake with Almonds
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Healthy, because

Even smarter

Almonds and dried fruits are brain food, because the high content of magnesium, phosphorus, vitamin E and niacin has a positive effect on our nerve cells. In addition, dried fruits, apples and flour contain fibre which activates sluggish digestion and flatters our intestines.

The fruit cake with almonds originally comes from Scotland, where it is called Dundee Cake and is typically eaten at tea time. The cake is also often given away in a nice tin at Christmas. Similar to our Christmas Stollen, the fruit cake is baked a few days before Christmas. Because of the fruits the cake stays fresh.

Ingredients

for
1
Ingredients
200 grams golden raisin
125 grams Currants
100 grams chopped raisins
50 grams minced candied orange
50 grams minced Candied lemon
40 milliliters Whiskey
1 teaspoon grated Lemon peel
1 teaspoon grated Orange peel
150 grams butter
150 grams brown sugar
3 eggs
200 grams Pastry flour
½ teaspoon Baking powder
50 grams ground almonds
100 milliliters milk
75 grams blanched almonds
butter (for greasing the pan)
How healthy are the main ingredients?
sugarCurrantraisinsalmondalmondegg

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F). Brush a deep, round cake pan of 20 cm (approximately 7 3/4 inch) diameter with melted butter. Mix the golden raisins, currants, raisins, candied fruit, whiskey and grated citrus zest in a bowl.

2.

Beat the butter and sugar with an electric mixer until fluffy. Gradually add the eggs, beating thoroughly after each addition. Pour the mixture into the bowl with the fruit.

3.

Sift the flour and baking powder over the fruit mixture and stir in the ground almonds and milk. Mix all ingredients with a spoon until batter is smooth. Add additional milk if needed.

4.

Pour the batter into the prepared pan and smooth the surface. Decorate the top with blanched almonds.

5.

Bake approximately 60-80 minutes. Cover with aluminum foil if the cake begins to overbrown. Let the cake rest in the pan about 20 minutes, then let cool on a wire rack. Remove from the pan, cut into slices and serve.